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Lemon Meringue Pie Bars


Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 bars

Ingredients

  • 1 cup 2 sticks unsalted butter, softened
  • 1 ¾ cups plus 2 tablespoons all-purpose flour
  • ¼ cup plus 3 tablespoons confectioners sugar
  • 2 tablespoons plus 1 teaspoon freshly grated lemon zest
  • ¼ teaspoon salt
  • 6 large eggs plus 4 large egg whites
  • 2 ¼ cups plus 2 tablespoons granulated sugar
  • ¾ cup plus 3 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350.
  2. 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.
  3. 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.
  4. To make the filling, whisk together whole eggs, 1 ¾ 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.
  5. To make the meringue topping, put egg whites and ½ 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.

  6. 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.