Lemon Meringue Bars2015-08-24
- Prep Time : 0m
- Cook Time : 30m
- Ready In : 0m
Lemon Meringue Bars , a tweaked version of the classic Lemon Meringue Pie in a more convenient form. Simple and easy recipe. One of the things i noticed is when initially baking the filling layer, it created a thin crust on top you can either keep it on or just remove the layer with a knife. Another depending on your taste you may want to double up the thickness of the meringue on top. I pre-cut the bars before applying the meringue to make things easier and it also looked nicer.
- 2 cup flour
- 1/2 cup powdered sugar
- 2 stick (1 cup) butter, cut into cubes
- 6 large eggs
- 2 1/4 cup granulated sugar
- 3/4 cup lemon juice
- zest of 2 medium sized lemons
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 cup boiling water
- 1 teaspoon vanilla extract
- 3 egg whites
- 12 tablespoons white sugar
- 1/8 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C)
In a medium bowl, mix together flour and powdered sugar for crust. Cut in butter, use a fork to break it all apart and then use your hands to compress until the mixture forms a dough. Pat it into a 9x13 pan.
Bake crust for about 10 minutes
In the bowl of your mixer, beat eggs, sugar, lemon juice, and zest on medium speed for about a minute and a half. Pour over crust and bake for about 20 minutes or until filling is set and no longer runny on top. Remove from oven, let cool for at least 2 hours.
Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes.
Pipe or spread on top of bars. Bake at 350 degrees F (175 degrees C) for 20 minutes until tips of meringue begin to brown.