Description
Delight in these vibrant Lemon Pie Bars topped with a luscious Strawberry Meringue. A tender buttery crust supports a tangy lemon filling, crowned with airy meringue infused with fresh strawberry puree. Perfect for a refreshing dessert that balances tartness with sweetness and adds a pop of color to your table.
Ingredients
Scale
Crust
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
Lemon Filling
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 4 large egg yolks
- ½ cup fresh lemon juice (about 3 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
Strawberry Meringue
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons fresh strawberry puree (blend fresh strawberries and strain to remove seeds)
- Pinch of salt
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Combine Dry Ingredients: In a medium bowl, mix the all-purpose flour, powdered sugar, and salt thoroughly.
- Incorporate Butter: Cut in the cold cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs, ensuring even distribution of butter pieces for a flaky crust.
- Form the Crust: Press the dough evenly into the prepared pan to create a uniform layer as the base for the lemon filling.
- Bake the Crust: Bake for 15-18 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly, preparing for the filling.
- Prepare Lemon Filling Base: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt to create the dry base for the filling.
- Add Water: Slowly pour in the water while whisking continuously until the cornstarch dissolves completely, preventing lumps.
- Cook Filling Mixture: Bring the mixture to a simmer over medium heat, stirring constantly until it thickens noticeably.
- Temper Egg Yolks: Whisk a small amount of the hot mixture into the egg yolks gradually to warm them, then slowly whisk the yolk mixture back into the saucepan to avoid scrambling.
- Thicken Filling: Continue cooking for another 2-3 minutes, stirring frequently until the filling reaches a very thick, custard-like consistency.
- Finish Lemon Filling: Remove from heat and stir in fresh lemon juice, lemon zest, and butter until fully melted and smooth.
- Assemble Lemon Layer: Pour the thickened lemon filling over the partially baked crust, spreading it evenly with a spatula.
- Prepare Strawberry Meringue: In a clean mixing bowl, beat the egg whites and a pinch of salt with an electric mixer on medium speed until soft peaks form, creating a light base.
- Add Sugar Gradually: Gradually add 1 cup granulated sugar while continuing to beat to form stiff, glossy peaks for the meringue.
- Incorporate Flavor: Gently fold in the vanilla extract and fresh strawberry puree into the meringue, creating a beautiful light pink color and fresh berry flavor.
- Top the Bars: Spread the strawberry meringue over the lemon filling evenly, covering every part of the surface.
- Bake the Bars: Return the pan to the oven and bake at 350°F (175°C) for an additional 10-12 minutes, or until the meringue is lightly golden on top.
- Cool and Serve: Remove from oven and let cool completely at room temperature before slicing into 12-16 bars. Chill if preferred for a firmer texture.
Notes
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Ensure the egg whites bowl and beaters are clean and free of grease for perfect meringue peaks.
- Strain strawberry puree to avoid seeds in the meringue texture.
- Allow bars to cool fully before slicing to maintain clean edges.
- Store any leftovers covered in the refrigerator for up to 3 days.
- For a vegan version, substitute egg yolks and whites with appropriate egg replacers, though texture will differ.
