Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; mix until crumbs are evenly coated. Press into a greased 9×9-inch baking dish to form the crust.
Step 2: Make the Lemon Filling
Whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth. Pour over the crust and spread evenly.
Step 3: Bake the Bars
Bake for 15-20 minutes, or until the filling is set and edges are lightly golden. Cool completely.
Step 4: Prepare the Meringue
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
Step 5: Add the Meringue Topping
Spoon meringue over the cooled lemon filling, spreading evenly. Pipe or swirl to create peaks.
Step 6: Brown the Meringue
Broil for 1-2 minutes, watching carefully, until lightly browned. Don’t let it burn!
Keto and Low Carb Variations
For a keto or low-carb version, use almond flour or crushed nuts instead of graham crackers. Substitute sweetened condensed milk with a keto-friendly alternative (coconut milk or heavy cream) and use a keto-approved sweetener for the meringue.
Tips
- Zest lemons before juicing for maximum flavor.
- Use fresh lemon juice for the best taste.
- Let cool completely before cutting for clean slices.
Conclusion
These Lemon Meringue Pie Bars are a zesty, sweet delight, perfect for any occasion! Enjoy!
FAQs
Q: Can I make these in advance?
A: Yes! Store in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze them?
A: Yes, freeze for up to 1 month. Thaw in the refrigerator.
Q: Can I use a store-bought crust?
A: Absolutely! Just bake according to package instructions before adding the filling.