Ingredients
For the Crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup powdered sugar
– 1/2 cup unsalted butter, softened
For the Lemon Filling:
– 1 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1/2 teaspoon baking powder
– 3 large eggs
– 1/2 cup fresh lemon juice (about 2-3 lemons)
– 1 tablespoon lemon zest
For the Meringue:
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– 1/3 cup granulated sugar
Directions
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhangs for easy removal.
2. Make the crust:
In a medium bowl, mix the flour and powdered sugar. Add the softened butter and blend with a pastry cutter or fork until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
3. Prepare the lemon filling:
In a bowl, whisk together the granulated sugar, flour, and baking powder. Add the eggs, lemon juice, and lemon zest, whisking until fully combined and smooth. Pour the filling over the pre-baked crust.
4. Bake the filling:
Bake the bars for 15-18 minutes, or until the filling is set and no longer jiggles when gently shaken. Remove from the oven but keep the oven on for the meringue step.
5. Make the meringue:
In a clean, dry bowl, beat the egg whites and cream of tartar with a hand or stand mixer until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating until the meringue forms stiff, glossy peaks.
6. Top with meringue:
Spread the meringue evenly over the baked lemon layer, ensuring it reaches the edges to seal. Use the back of a spoon to create peaks or swirls for visual appeal.
7. Bake the meringue:
Return the pan to the oven and bake for 8-10 minutes, or until the meringue is lightly golden. Watch closely to avoid overbrowning.
8. Cool and slice:
Let the bars cool completely at room temperature, then chill in the refrigerator for at least 2 hours. Once chilled, use the parchment overhang to lift the bars from the pan, and slice into squares.
The secret of the recipe
Seal the meringue all the way to the edges to prevent it from shrinking during baking and cooling.
Time & serving info
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Servings: 12 bars
Calories per serving: 180 kcal
ENJOY