I hope your weekend was fabulous. I spent mine recovering from our roadtrip.
You guys, we drove through Houston when it was still raining. It was the scariest thing I’ve ever done. And OF COURSE I’d planned to stop at a doughnut place and was dumb enough to get off the interstate because it didn’t click in my pea-sized brain that Houston was flooded.
Survived that, got back on the interstate, and the freakin’ interstate was flooded.
I spent a solid 2 hours in Houston trying to figure out how I was going to save all 3 kids and the dog if the Jeep got swept away.
No, I don’t overreact. Why do you ask?
I don’t recommend coming to Texas until it’s done raining. Just stay away. Not a good situation.
I hadn’t planned on sharing these Lemon Meringue Pie Bars with you because I don’t love the photos but I spent all day yesterday glued to the news/being really angry that we as a people have let another mass shooting happen and didn’t get anything made.
These are actually really delicious and I’ve made them several times now. But man, these pictures. I just don’t like ’em.
So you’ve got a layer of shortbread crust (you know I love shortbread) and then a really quick tart lemon filling. And then you top it all with meringue that you bake until it’s just lightly browned.
They’re really tasty. You should definitely make them next time you’re craving a lemony treat!
Make sure you follow me around the internet!
- 1 cup 2 sticks unsalted butter, softened
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 1/4 cup plus 3 tablespoons confectioners sugar
- 2 tablespoons plus 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon salt
- 6 large eggs plus 4 large egg whites
- 2 1/4 cups plus 2 tablespoons granulated sugar
- 3/4 cup plus 3 tablespoons fresh lemon juice
Preheat oven to 350.
To make the crust, put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.
Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
To make the filling, whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to 20 minutes. Let cool completely on a wire rack.
To make the meringue topping, put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.
Want more lemon recipes?