Lemon Meringue Pie Bars with Graham Crust

• 1 1/4 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar

Steps

1. 1 Preheat oven to 350°F and line a 9x9 inch baking pan with parchment paper.
2. 2 Mix graham cracker crumbs, 1/2 cup sugar, and melted butter. Press into the prepared pan.
3. 3 Bake crust for 10 minutes. Let cool slightly.
4. 4 Whisk together eggs, 1 cup sugar, flour, lemon juice, and zest. Pour over crust.
5. 5 Bake for 15-20 minutes until set.
6. 6 Beat egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup sugar until stiff peaks form.
7. 7 Spread meringue over hot lemon filling, sealing edges to crust.
8. 8 Return to oven and bake until meringue is golden, about 5 minutes.
9. 9 Cool completely before cutting into bars.

Equipment

• 9x9 inch baking pan
• Stand mixer or hand mixer
• Rubber spatula

Variations

• Add a splash of limoncello to the lemon filling for an adult twist.

Substitutions

• If lemon isn't your thing, try lime juice and zest for a key lime version.

Pairings

• Serve alongside fresh berries for a refreshing contrast.

Nutrition

Tips

• Use room temperature eggs for a smoother filling.
• Make sure the meringue touches the crust to prevent shrinking.

Storage

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Reheat gently in the oven if desired.

Freezing: Freeze wrapped individually for up to 2 months. Thaw at room temperature.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

FAQ