Bars & Brownies, Desserts, Pies

Lemon Pie Bars

March 14, 2016

Let’s celebrate Pi day with these Lemon Pie Bars! The fun citrus flavor is the perfect way to welcome spring!

Lemon Pie Bars

I’ll be honest with you… I’m no novice when it comes to making a pie  but when I think of all of the stress of rolling out that dough and pinching the perfect edges it makes me cringe a little. I knew when my Holiday Blogger Group wanted to celebrate this holiday that bars would be the way to go. They are quick, easy, and always delicious.

Lemon Pie Bar Crust

I already have an amazing lemon bar recipe but the meringue on top seemed to add just a touch of pie goodness. I stumbled onto this little gem over on the King Arthur website and have made it at least half a dozen times already. Fluffy whipped egg whites with a touch of sugar and fresh lemon juice gives the topping a kick of tartness that really sends these over the edge.

Lemons

You’re going to want to start with the base. Mix some basic ingredients like butter, flour, egg yolks, and salt until it is crumbly and press into a prepared pan. Bake for a few minutes and cool while you whip up the filling. Which, by the way, is so unbelievably simple. When I first saw that it used sweetened condensed milk I was skeptical but stirring in some lemon zest and juice gives it the perfect boost.

Lemon Pie Bar Filling

Pour that into your pan and top with meringue. I baked it for a few more minutes until it got that nice golden brown color and then cooled for 20 minutes before cutting.

Lemon Pie Bar Recipe

 

Lemon Pie Bars

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup sugar, divided
  • 1/2 cup butter
  • 4 large eggs, divided
  • 1 can (14 ounces) sweetened condensed milk
  • Zest from two lemons
  • 1/2 cup + 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 350 degrees. Line a 9x13 pan with parchment paper.
  2. Whisk together the flour, salt, baking powder, and 1/2 cup sugar. Cut in the butter and 3 egg yolks (make sure it's just the yolk and save the whites for later). Press into your prepared pan and bake for 15 minutes. Cool
  3. While your crust is cooling combine the sweetened condensed milk, lemon zest and 1/2 cup lemon juice. Pour over the crust.
  4. In a clean bowl whip 4 egg whites until foamy. Slowly add the 1 teaspoon lemon juice and 1/2 cup sugar. Beat until stiff peeks form. Spread over your bars and bake an additional 20 minutes or until lightly browned.
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