Lemon Meringue Bars

If you love lemon meringue pie, you’re going to love this version! With a shortbread style crust, a tart filling and a lightly sweetened meringue topping, every bite is heaven!

lemonbar1

Once the crust ingredients are combined, press into a greased 9×9” baking pan and bake until lightly golden. Set aside to cool.

For the filling, combine all ingredients, mixing until smooth and thick. Spread over cooled crust.
For the topping, beat the egg whites with the lemon juice until foamy, then slowly add in sugar. Once stiff peaks form, spread meringue over filling and bake for another 15 minutes.

Cool at least 20 minutes, then use a knife dipped in hot water to cut the bars.LemonMeringueBars6

Lemon Meringue Bars
4.0 from 1 reviews
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Serves: 12
Ingredients
Crust
  • 1 ½ cups GFC Flour Blend for Baking
  • ½ tsp xanthan gum
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ½ cup butter or margarine
  • ½ cup sugar
  • 3 egg yolks
Filling
  • 1 can (14oz) sweetened condensed milk
  • Zest from 2 lemons
  • ½ cup fresh lemon juice
Topping
  • 3 egg whites
  • ½ tsp fresh lemon juice
  • 2-4 Tbsp sugar, to taste
Instructions
  1. For the crust, whisk together the flour, gum, salt and baking powder. In another bowl cream together the butter and sugar for 2 minutes. Stir in half of the flour mixture, then add in the egg yolks one at a time, mixing well after each. Add remaining flour, mixing until dough comes together. Press into a greased and parchment lined 9x9” baking pan. Bake at 350°F for 15 minutes until light golden brown. Set aside to cool.
  2. For the filling, combine all ingredients, mixing until smooth and thick. Spread evenly over cooled crust.
  3. For the topping, beat the egg whites with the lemon juice until foamy, then slowly add in sugar. Once stiff peaks form, spread meringue over filling and bake for another 15 minutes.
  4. Cool at least 20 minutes then use a knife dipped in hot water to cut into squares.

 

 
 

5 Comments

  1. They can be kept out on the counter the day you made them, but after that keep them in the fridge for up to 3-5 days…if they last that long :)!

  2. For those of us who are lactose intolerant, how can we substitute the sweetened condensed milk?

  3. Although I haven’t tried it with this recipe here is a substitute you can try:
    -1 can of full fat coconut milk
    -1/4 cup honey or maple syrup
    Bring coconut milk to a simmer in a saucepan, then whisk in sweetener. Continue to simmer for 30 minutes, stirring often until thickened and reduced by a third.
    Allow to cool completely before using. Please let me know how it turns out!

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