Lemon Meringue Bar Recipe
Recipe information
Make Lemon Meringue Bar in just 3h 30m. citrus crema, graham cracker crust
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Graham Cracker Crust
Citrus Crema (Lemon Filling)
Meringue Topping
Graham Cracker Crust
1. Prepare and bake crust
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1 teaspoon lemon zest. Pour in 6 tablespoons melted butter and stir until evenly moistened and the mixture holds together when pressed. Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared pan using the bottom of a measuring cup or glass. Bake for 10–12 minutes until set and lightly golden. Remove from oven and set aside while preparing the filling; keep oven on.
Citrus Crema (Lemon Filling)
2. Whisk eggs and sugar
In a medium heatproof mixing bowl, whisk together 4 whole eggs, 2 egg yolks, and 1 1/4 cups granulated sugar until smooth and slightly pale.
3. Add dry ingredients and lemon
Whisk in 3 tablespoons all-purpose flour until fully incorporated and no lumps remain. Stir in 3/4 cup fresh lemon juice and 2 teaspoons lemon zest until smooth.
4. Cook curd gently
Set the bowl over a saucepan of barely simmering water (double boiler), making sure the bowl bottom doesn't touch the water. Cook the mixture, stirring constantly with a rubber spatula, until it thickens and reaches about 170–175°F (77–80°C) and coats the spatula—about 8–12 minutes. The mixture should be noticeably thicker than when you started.
5. Finish crema
Remove the bowl from heat and whisk in 6 tablespoons cold cubed unsalted butter, a few pieces at a time, until fully incorporated and the crema is glossy and smooth. Stir in 1/2 teaspoon vanilla extract. Taste and adjust for lemon or sweetness if desired. Pour the hot citrus crema over the prebaked graham crust, spreading it into an even layer. Return to the oven and bake for 8–10 minutes just to set the filling slightly (it should still jiggle a little). Remove from oven and allow to cool on a wire rack for 30 minutes.
Meringue Topping
6. Whip egg whites
While the filling cools, lower oven temperature to 325°F (160°C). In a clean, grease-free mixing bowl, add 4 large egg whites and 1/4 teaspoon cream of tartar. Using a hand or stand mixer fitted with a whisk, beat on medium speed until foamy. Gradually add 1/2 cup granulated sugar, a tablespoon at a time, increasing speed to high and beating until glossy, stiff peaks form and the sugar is fully dissolved—about 3–5 minutes. Beat in 1/4 teaspoon vanilla extract.
7. Top and brown
Using a spatula, gently spread the meringue over the cooled lemon layer, making sure to seal the meringue to the edges of the crust to prevent weeping. Optionally create peaks for visual texture and sprinkle with 1/4 teaspoon lemon zest. Bake at 325°F (160°C) for 12–15 minutes, or until the meringue is pale golden on the peaks and set. Alternatively, use a kitchen torch to brown the meringue evenly.
8. Cool and chill
Remove from oven and allow bars to cool completely at room temperature for about 1 hour, then refrigerate for at least 2 hours (preferably 3–4 hours) to fully set the crema. Use the parchment overhang to lift from pan. Transfer to a cutting board and slice into 12 bars with a sharp knife wiped clean between cuts for neat edges. Serve chilled or at cool room temperature.
Local Coupons
No local coupons found for this recipe's ingredients.