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Lemon Meringue Crazy Bars

Lemon Meringue Crazy Bars
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Lemon Meringue Crazy Bars are a vibrant, zesty, and creamy dessert featuring a crisp buttery crust, tangy lemon filling, and a light fluffy meringue topping. Perfect for gatherings or as a refreshing homemade treat, these bars offer a delightful balance of flavors and textures that are both visually stunning and irresistibly delicious.

Ingredients

Scale

For the Crust

  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour (or gluten-free flour blend for gluten-free option)
  • Pinch of salt

For the Lemon Filling

  • 4 large egg yolks (room temperature)
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/4 cup (32g) cornstarch
  • Pinch of salt

For the Meringue Topping

  • 4 large egg whites (room temperature)
  • 1/2 cup (100g) granulated sugar

Instructions

  1. Prepare the Crust: Combine softened butter, sugar, flour, and a pinch of salt in a mixing bowl until the mixture is crumbly. Press this mixture evenly into a greased 9×13-inch baking pan. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes or until the crust turns golden brown. Remove and let cool slightly.
  2. Make the Lemon Filling: In a saucepan, whisk together egg yolks, sugar, fresh lemon juice, lemon zest, cornstarch, and salt until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a glossy, custard-like lemon curd. Pour the filling evenly over the warm baked crust and spread with a spatula.
  3. Whip the Meringue: Using a mixer, beat the egg whites until soft peaks form. Gradually add the sugar while continuing to beat until stiff, glossy peaks develop and the meringue is smooth.
  4. Assemble and Bake: Gently spread the meringue over the lemon filling, making sure to cover the edges completely to seal in the filling. Use a spatula to create swirls or peaks for texture. Bake at 350°F (175°C) for 10-12 minutes or until the meringue is golden brown on top.
  5. Cool and Slice: Allow the bars to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to set. Cut into squares or rectangles and serve chilled for the best flavor and texture.

Notes

  • Use room temperature eggs for smoother lemon filling and better meringue volume.
  • Ensure meringue touches the crust edges to prevent shrinking during baking.
  • Remove bars from the oven as soon as the meringue turns golden to avoid overbaking.
  • Always use fresh lemon juice and zest for the brightest flavor.
  • Chill bars fully before slicing to achieve clean, neat cuts.

Nutrition

Keywords: lemon bars, lemon meringue, meringue dessert, lemon dessert, creamy lemon bars, baked lemon bars, citrus dessert, gluten-free dessert option

Find it online: https://juliaglam.com/lemon-meringue-crazy-bars/