Preheat oven to 350 degrees F. Adjust oven rack to middle position. Lightly
butter a 13- x 9-inch baking dish and line with
parchment paper or wax paper allowing
edges to come over the sides.
Prepare Crust. Refrigerate for about
30 minutes and then bake until golden brown,
about 20 to 30 minutes; remove from oven,
place on a
wire cooling rack, and
let cool slightly. After crust is finished
baking, reduce oven temperature to 325
degrees.
Prepare Lemon Filling and pour over the top of the baked crust.
Prepare Meringue Topping. Spread prepared Meringue Topping over hot lemon filling, being careful to
spread to edge of pasty to prevent shrinkage during baking.
Bake for 20 minutes, or until the filling
feels firm when touched lightly. Remove from
oven and transfer
the pan to a
wire cooling rack and cool for 30
minutes. After cooling, grasp the parchment
paper and carefully
lift the lemon bars onto a cutting board. Cut into
serving size squares or bars, wiping your
knife clean between cuts if necessary.
Makes 24 Lemon Meringue Bars.
Crust:
1-3/4 cups all-purpose
flour
2/3 cup powdered (confectioners') sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup unsalted butter, room temperature
Extra softened butter for greasing pan
Pulse flour, powdered sugar, cornstarch, and
salt in a food processor. Add butter and
blend, 8 to 10 seconds, and then pulse until
mixture resembles coarse meal. Sprinkle
mixture into prepared baking pan and press firmly into
an even layer with slightly raised sides to
hold in the filling.
Lemon Filling:
1 cup granulated
sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/2 cups water
6
egg yolks,
slightly beaten
1 tablespoon grated
lemon zest
1/2 cup fresh-squeezed
lemon juice
2 tablespoons butter
While crust is baking, make the Lemon Filling: In a large saucepan over low
heat, combine sugar, cornstarch, salt, and water; simmer until translucent.
Whisk in egg yolks gradually. Whisk in lemon zest, lemon juice, and butter.
Remove from heat.
Meringue Topping:
Check out my hints and tips on making a
Perfect Meringue.
1 tablespoon cornstarch:
1/3 cup water
4
egg whites, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
1/2 cup granulated
sugar
In a small saucepan over low heat, combine cornstarch and water; bring to
simmer, stirring until mixture thickens and turns translucent. Remove from heat
and let cool.
In a large bowl, beat egg whites and vanilla extract until frothy. In a small
bowl, combine cream of tartar and sugar; add to egg whites, 1 tablespoon at a
time, beating until soft peaks form. Slowly add cooled cornstarch mixture, 1 tablespoon
at a time; continue to beat until stiff peaks form.
