Lemon Pie Bars with Strawberry Meringue

If you’re a fan of zesty citrus paired with the sweetness of a fruity topping, then these Lemon Pie Bars with Strawberry Meringue are about to become your new obsession. Picture this: a tangy lemon filling sitting on top of a buttery, melt-in-your-mouth crust, all crowned with a delicate, fluffy strawberry meringue. It’s the perfect balance of tart and sweet, with the strawberry meringue adding a touch of whimsy to the classic lemon bar. Trust me, you’re going to love this one—it’s a showstopper and guaranteed to impress at any gathering. Let’s dive in and make something delicious!

Why You’ll Love Lemon Pie Bars with Strawberry Meringue

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for casual get-togethers, holidays, or simply enjoying a treat for yourself. Imagine serving these tangy bars at your next summer barbecue, and watch how quickly they disappear.

Budget-Friendly: Made with simple ingredients you likely already have in your kitchen. You don’t need anything fancy to create such an elegant, delicious dessert.

Quick and Easy: Straightforward steps that anyone can follow. Even if you’re new to baking, you’ll feel like a pro with this easy recipe.

Customizable: Want to add a little twist? Top your bars with raspberries instead of strawberries, or even a drizzle of honey for extra sweetness.

Crowd-Pleasing: A perfect dessert for everyone, from kids to adults. The refreshing lemon and sweet meringue combination makes it irresistible.

Ingredients

Here’s the magic of these Lemon Pie Bars with Strawberry Meringue—they’re made with just a few pantry staples, but the result is absolutely stunning. Let’s break it down:

Butter:

This buttery base is what makes the crust so crisp and melt-in-your-mouth delicious. It’s the foundation that holds everything together, adding that perfect richness.

Flour:

The simple flour in the crust helps to bind everything together, giving it that perfect crumbly texture. It’s the backbone of this dessert!

Sugar:

A touch of sugar sweetens the crust, balancing out the tangy lemon filling.

Eggs:

Eggs are key for that smooth, rich lemon custard that sets perfectly. They add structure and creaminess to the filling.

Lemon Juice:

This is the star of the show! Fresh lemon juice provides the perfect amount of tartness, giving each bite that refreshing zing.

Lemon Zest:

Just a little bit of zest goes a long way in brightening up the lemon flavor. It adds a fragrant punch that elevates the whole bar.

Strawberries:

For the meringue topping, strawberries are blended into the egg whites, adding a sweet, fruity flavor to the fluffy meringue that contrasts beautifully with the tart lemon.

Egg Whites:

The egg whites form the light and airy meringue. Whipped until stiff peaks form, they create the perfect texture for the topping.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavor-packed dessert:

Preheat Your Oven:

Start by preheating your oven to 350°F (175°C). This ensures your crust and lemon filling bake evenly, giving them that perfect golden color.

Prepare the Crust:

In a medium bowl, combine the flour, sugar, and butter to make the crust. Mix until it forms a crumbly dough. Press the dough evenly into the bottom of a baking pan and bake for about 10-12 minutes, until lightly golden. Set aside to cool.

Make the Lemon Filling:

In a separate bowl, whisk together eggs, sugar, lemon juice, and zest. Pour the mixture over the cooled crust. Bake for 20-25 minutes, until the filling is set but slightly wobbly in the center.

Prepare the Strawberry Meringue:

While the lemon filling is baking, beat the egg whites in a clean bowl until soft peaks form. Add sugar slowly and continue beating until stiff peaks form. Gently fold in the pureed strawberries, being careful not to deflate the meringue.

Top with Meringue:

Once the lemon filling has set, remove the pan from the oven and carefully spread the strawberry meringue on top. Return to the oven and bake for an additional 5-7 minutes, or until the meringue is golden and slightly crisp on top.

Cool and Slice:

Let the bars cool completely in the pan before slicing into squares. This will help the meringue set, making it easier to cut clean slices.

Serve and Enjoy:

These Lemon Pie Bars with Strawberry Meringue are ready to be served! Whether enjoyed on their own or paired with a cup of tea, they’re sure to be a hit.

Nutrition Facts

Servings: 9
Calories per serving: 230

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour (including cooling time)

How to Serve Lemon Pie Bars with Strawberry Meringue

These Lemon Pie Bars are a perfect treat on their own, but if you’re looking for ideas to elevate the experience, here are some serving suggestions:

Fresh Fruit: Serve with extra fresh strawberries or other berries for a burst of freshness that complements the flavors.

Whipped Cream: A dollop of freshly whipped cream pairs beautifully with the tartness of the lemon and the sweetness of the strawberry meringue.

Iced Tea: These bars go perfectly with a glass of iced tea, making them an ideal dessert for a summer afternoon.

As a Party Treat: Serve them on a large platter, garnished with mint leaves or additional strawberry slices, to impress guests at your next gathering.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Prep Ahead: You can make the lemon filling and crust the day before and store them in the fridge overnight. This way, you can whip up the meringue and finish baking them the next day.

Use Fresh Lemons: Fresh lemons really make a difference in flavor, so if you can, skip the bottled juice and squeeze it yourself.

Customize the Meringue: If you’re not a fan of strawberries, try using raspberry or blueberry puree instead. You can get creative with the flavors to suit your taste!

Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. They’re best enjoyed within a few days for the freshest flavor.

Double the Batch: This recipe is perfect for doubling if you’re feeding a crowd. Just use a larger baking pan and adjust the baking time as needed.

FAQ Section

Q1: Can I substitute the strawberries with another fruit?

A1: Yes! You can use raspberries, blueberries, or even peaches. Just make sure to puree the fruit before folding it into the meringue.

Q2: Can I make these bars ahead of time?

A2: Absolutely! Make the crust and filling the day before, then finish the meringue and bake them just before serving.

Q3: How do I store leftovers?

A3: Store leftovers in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best flavor.

Q4: Can I freeze these bars?

A4: While it’s not ideal to freeze the meringue, you can freeze the crust and lemon filling separately. Thaw them in the fridge and then top with fresh meringue when ready to serve.

Q5: What’s the best way to reheat these bars?

A5: It’s best to serve these bars chilled, but if you prefer them warm, reheat them in a low oven (about 250°F) for 10 minutes.

Q6: Can I use store-bought meringue?

A6: For the best texture and flavor, homemade meringue is recommended, but you can use store-bought if you’re short on time.

Q7: How can I make the meringue fluffier?

A7: Be sure to beat the egg whites until stiff peaks form and add the sugar slowly to ensure a smooth, glossy meringue.

Q8: Can I make these gluten-free?

A8: Yes, you can substitute the all-purpose flour in the crust with a gluten-free flour blend.

Q9: How can I make the lemon filling thicker?

A9: If you prefer a thicker filling, you can add an extra egg yolk or a tablespoon of cornstarch to the mixture before baking.

Q10: Can I make these bars without eggs?

A10: While eggs are essential for the meringue and filling, you can try egg replacements like aquafaba (the liquid from canned chickpeas) for the meringue.

Conclusion

These Lemon Pie Bars with Strawberry Meringue are the perfect blend of sweet and tart, with a buttery crust that holds everything together like a dream. Whether you’re treating yourself or serving them at a gathering, they’ll be sure to impress. Easy to make, endlessly delicious, and a showstopper on any dessert table, they’re a recipe you’ll want to keep on hand for all your sweet cravings. Happy baking!

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