Lemon Pie Bars with Strawberry Meringue dessert ππ
Lemon Pie Bars with Strawberry Meringue dessert ππ
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 2 hours 20 minutes | Kcal: 230 kcal | Servings: 12 servings
_____Ingredients:_____
1 Β½ cups all-purpose flour
Β½ cup powdered sugar
ΒΎ cup unsalted butter, cold and cubed
4 large eggs
1 Β½ cups granulated sugar
1 tablespoon lemon zest
Β½ cup lemon juice
Β½ teaspoon baking powder
ΒΌ teaspoon salt
1 cup fresh strawberries, hulled and sliced
Β½ cup granulated sugar
Β½ cup egg whites
ΒΌ teaspoon cream of tartar
Β½ teaspoon vanilla extract
_____Directions:_____
Preheat the oven to 350Β°F (175Β°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a mixing bowl, combine the all-purpose flour and powdered sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking pan.
Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden brown.
While the crust is baking, prepare the lemon filling. In a separate mixing bowl, whisk together the eggs, granulated sugar, lemon zest, lemon juice, baking powder, and salt until well combined. Pour the lemon filling over the hot crust.
Return the baking pan to the oven and bake for an additional 20-25 minutes, or until the lemon filling is set and no longer jiggly in the center. Remove from the oven and let cool completely.
Once the lemon bars have cooled, prepare the strawberry meringue. In a saucepan, combine the sliced strawberries and granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices. Remove from heat and let cool slightly.
Transfer the cooked strawberries to a blender or food processor and puree until smooth. Set aside to cool completely.
In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the vanilla extract and continue beating until stiff peaks form.
Gently fold the cooled strawberry puree into the whipped egg whites until evenly combined. Spread the strawberry meringue over the cooled lemon bars.
Using a kitchen torch, lightly brown the surface of the strawberry meringue. Alternatively, place the baking pan under the broiler for 1-2 minutes until the meringue is lightly golden brown.
Chill the lemon pie bars with strawberry meringue in the refrigerator for at least 2 hours before slicing into squares. Serve chilled and enjoy!
