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Lemon Pie Bars with Strawberry Meringue

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These refreshing lemon pie bars have a tangy lemon-elderflower filling topped with a light, airy strawberry meringue. Set in a crunchy graham cracker crust, they’re the perfect sweet and tart treat for any occasion.

Ingredients

Scale

For the Graham Cracker Crust:

  • 120g graham cracker crumbs
  • Pinch of kosher salt
  • 12g light brown sugar
  • 42–56g unsalted butter, melted

For the Lemon-Elderflower Filling:

  • 250g granulated sugar
  • ¼ teaspoon kosher salt
  • 53g cornstarch
  • 6 large egg yolks
  • Zest of 3 lemons
  • 170g freshly squeezed lemon juice
  • 340g water
  • 42g elderflower liqueur

For the Strawberry Meringue:

  • 30g freeze-dried strawberries
  • 180g granulated sugar
  • 120g egg whites
  • ⅛ teaspoon cream of tartar
  • Pinch of kosher salt

Instructions

  • Preheat Oven and Prepare Pan:
    Preheat the oven to 350°F (175°C). Line a 9×5 loaf pan with parchment paper and grease the pan.
  • Make Graham Cracker Crust:
    In a bowl, combine graham cracker crumbs, kosher salt, and light brown sugar. Add the melted butter and mix until well combined. Press this mixture into the prepared pan and bake for 12 minutes. Remove and set aside to cool.
  • Make Lemon-Elderflower Filling:
    In a saucepan, whisk together granulated sugar, salt, cornstarch, egg yolks, lemon zest, lemon juice, water, and elderflower liqueur. Cook over low heat until the mixture begins to steam. Raise the heat to medium-low and cook for about 2 minutes, until it thickens and becomes bubbly.
    Strain the filling into the pre-baked graham cracker crust. Let cool until a skin forms, then cover with plastic wrap and refrigerate.
  • Make Strawberry Meringue:
    Combine freeze-dried strawberries and granulated sugar in a food processor and pulse until finely ground.
    In a stand mixer, whisk together egg whites, cream of tartar, and a pinch of kosher salt. Place the bowl over a saucepan of simmering water to create a double-boiler. Heat the egg mixture until it reaches 165°F (74°C), then whisk on high speed until stiff peaks form.
  • Assemble Bars:
    Once the lemon filling has set in the refrigerator, spread the strawberry meringue evenly on top of the lemon layer.
  • Serve:
    Slice the bars and serve immediately. Refrigerate any leftovers.
  • Enjoy:
    Indulge in these delightful lemon pie bars topped with strawberry meringue!

Notes

  • Ensure the egg whites are whipped to stiff peaks to create a fluffy, airy meringue.
  • The bars must be chilled to allow the lemon filling to set and the meringue to firm up.
  • For an extra burst of flavor, garnish with fresh strawberries or lemon zest.

Nutrition

Find it online: https://easyfoodflash.com/lemon-pie-bars-with-strawberry-meringue/