Lemon Meringue Bars

A bag of lemons in the refrigerator was calling my name last evening.  I love me a good lemon square but I thought I’d try something a little different on this cold blustery January eve.  This recipe is completely ridiculous…1 3/4 cups plus 2 T. flour; 2 1/4 cups plus 2 T. sugar.  Come on…seriously?  So silly.  But I must say… it came out perfectly.  Buttery crust, lots of super lemony filling and meringue is great on everything.

…and lots of butter always helps.
the crust before going into the oven. it came together really easily using a mixer which I never did before.
the filling ingredients – lots and lots of lemon juice.
Grace made the meringue topping… cracking up separating the eggs.
ripples of lovely meringue
et volia!

Lemon Meringue Bars;   Martha Stewart Living

  • 2 sticks (16 tablespoons) 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 coarse 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
  1. Preheat oven to 350. Make 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.

  2. 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.

  3. Make 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. Keep oven at 350.

  4. Make 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.

  5. 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.

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