Description
This delicious dessert combines the tartness of lemon with a fluffy meringue, all neatly packed in a buttery crust.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1 cup fresh lemon juice (about 4–5 lemons)
- 2 tsp lemon zest
- ¼ cup cornstarch
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp vanilla extract
- 3 large egg whites (for meringue)
- ¼ tsp cream of tartar
- ½ cup granulated sugar (for meringue)
Instructions
- Prepare the Oven and Baking Dish: Start by preheating your oven to 350°F (175°C). While it’s heating, take your 9×13-inch baking dish and grease it well, or line it with parchment paper for an easy release post-baking.
- Make the Crust: In a mixing bowl, combine 1½ cups of all-purpose flour and ½ cup of powdered sugar. Cut in ½ cup of softened unsalted butter until you achieve a crumbly texture. Press this mixture into the bottom of your prepared baking dish and bake for about 15 minutes.
- Cook the Lemon Filling: In a saucepan, whisk together 1 cup of granulated sugar, ¼ cup of cornstarch, ½ tsp of salt, and ½ tsp of baking powder. Gradually whisk in 1 cup of fresh lemon juice and 2 tsp of lemon zest. In a separate bowl, beat 3 large eggs until fluffy and then incorporate them into the saucepan. Place the saucepan over medium heat, stirring continuously until the filling thickens and begins to bubble.
- Combine Layers and Bake: Pour the lemon mixture over the baked crust and return to the oven to bake for another 15 minutes. Allow it to cool slightly.
- Create the Meringue: In a clean mixing bowl, beat 3 large egg whites with ¼ tsp of cream of tartar until soft peaks form. Gradually add in ½ cup of granulated sugar, beating until stiff peaks form.
- Finish Baking: Spread the meringue over the cooled lemon filling, sealing the edges. Bake again for 10–12 minutes, until the meringue is golden brown. Let cool completely before slicing into bars.
Notes
Ensure the egg whites are free of yolk to achieve perfect meringue peaks. Cool at room temperature before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 80 mg
- Protein: 3 g