Lemon Meringue Tart Bars
Lemon Meringue Tart Bars combine the freshness of lemon with a light meringue topping, encased in a buttery crust, making for a delightful and refreshing dessert.
Servings: 16 bars
Calories: 200kcal
Ingredients
For the Crust
- 1 cup unsalted butter, softened Adds rich flavor to the crust.
- 1/2 cup powdered sugar Provides sweetness and a tender texture to the crust.
- 1 tsp vanilla extract Enhances the flavors in the crust.
- 2 cups all-purpose flour Forms the base of the tart crust.
- 1 pinch salt Balances the sweetness.
For the Lemon Filling
- 1 cup freshly squeezed lemon juice The star ingredient that gives it that classic refreshing tang.
- 2 tbsp lemon zest Amplifies the citrusy flavor profile.
- 1 1/2 cups granulated sugar Sweetens the lemon filling.
- 4 large eggs Helps to set the filling.
- 1 tbsp cornstarch Thickens the lemon curd for the filling.
- 1/4 cup all-purpose flour Adds structure to the filling.
For the Meringue
- 4 large egg whites Essential for the airy meringue topping.
- 1/2 tsp cream of tartar Stabilizes the meringue.
- 3/4 cup granulated sugar Sweetens the meringue.
- 1/2 tsp vanilla extract Adds a gentle background note in the meringue.
Instructions
Prepare the Crust
- Preheat your oven to 175°C (350°F). Line an 8×8 inch baking pan with parchment paper.
- In a bowl, beat the softened butter and powdered sugar together until creamy.
- Add the vanilla extract and mix in the flour and salt. Press this buttery mixture into the lined pan.
- Bake for 18-20 minutes, or until the edges are golden.
Make the Lemon Filling
- In another bowl, whisk together the eggs, granulated sugar, freshly squeezed lemon juice, lemon zest, flour, and cornstarch until the mixture is smooth and well combined.
- Pour the lemon filling over the baked crust and return the pan to the oven.
- Bake for an additional 25 minutes, or until just set and slightly jiggly in the center.
Prepare the Meringue
- Once the lemon layer has cooled slightly, beat the egg whites with cream of tartar in a clean bowl until soft peaks form.
- Gradually add the sugar while continuing to beat until stiff, glossy peaks form.
- Blend in the vanilla extract to finish the meringue.
Assemble and Bake
- Spread the meringue over the cooled lemon layer, using a spoon to create decorative swirls on top.
- You can either lightly torch the meringue until golden, or place it under the broiler for 1-2 minutes for a similar effect.
Cool and Serve
- Allow the tart to chill for at least 1 hour before slicing into bars.
- For the best texture and flavor, serve these delightful squares cold.
Notes
Baking Time: Keep an eye on your crust and lemon filling as baking times may vary depending on your oven. Aim for a golden crust and firm but slightly jiggly filling to avoid a runny texture. Meringue Secrets: Ensure your mixing bowl and beaters are completely clean for the meringue. Any grease can prevent the egg whites from whipping up properly. Flavor Variations: Experiment with other citruses, like limes or oranges, for a unique twist on this classic dessert. Topping Ideas: Consider adding fresh berries or a dollop of whipped cream on top for extra flair.