Lemon Meringue Bars
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Lemon Meringue Bars

Lemon Meringue Bars

All the joy of lemon meringue pie, perfectly portioned.

Servings: 32 servings (1 serving = 1 - 2x3-inch bar)
Prep
INGREDIENT
WEIGHT
MEASURE
Meringue
INGREDIENT
WEIGHT
MEASURE
Egg whites, room temperature
12 oz
1 1/2 cups
Cream of tartar
3/4 tsp
Granulated sugar
6 oz
3/4 cup
Prep
  1. Remove plastic from frozen lemon bar sheet and run a knife along the inner edge of the cardboard liner to release the lemon bar.
  2. Remove cardboard packaging and invert lemon bar onto a cutting board.
  3. Remove the parchment liner on the bottom; flip lemon bar sheet onto the cutting board.
  4. Cut bars into individual 3x2-inch servings, then place on a parchment-lined full sheet pan, leaving 1/4 to 1/2-inch of space between each bar.
Meringue
  1. Add egg whites into a clean mixer bowl fitted with whisk attachment; whip egg whites at medium speed until they are glossy and smooth, about 3-4 minutes.
  2. Add cream of tartar and mix at medium speed; slowly add sugar about 1 Tbsp at a time, beating after each addition, until the sugar is incorporated.
  3. Continue whipping the meringue at medium-high speed until stiff peaks form, about 3-4 minutes.
  4. Transfer meringue to a piping bag fitted with a large star or circle tip; pipe 0.25 oz (about 1/4 cup) meringue on top of each bar.
  5. Bake as directed and serve immediately or hold under refrigeration until service.
BAKE:
TEMP
TIME
Convection Oven*
350°F
6-8 minutes
Standard Oven
400°F
7-9 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.

  • Don’t hold more than 1 day in refrigeration, or the meringue will start to deflate and weep (get watery).

View Recipe Instructions

Nutrition Information

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Serving Size:
1 - 2x3-inch bar
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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