Lemon Meringue Pie Bars
By OcadoLife
Published on 13 April 2022
For this inventive take on a classic lemon meringue pie, crunchy shortbread replaces the dessert’s traditional pastry base. It's a fun one to get the mini blow torch out for, if you’ve got one! Looking for more baking recipes? Look no further.Time and servings
1 hr 35 minsTotal time
12Servings
15 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 190 g of cold butter, cut into cubes, plus extra for greasing
- 290 g of plain flour
- 85 g of icing sugar
- 0.5 tsp of salt
- 0.5 tsp of baking powder
- 600 g of caster sugar
- 6 large eggs, 2 for the meringue (whites only)
- 4 lemons, zest and juice
- 1 tbsp of golden syrup
- 1 tbsp of vanilla extract
Method
Step 1
Preheat the oven to 190°C/170°C Fan/Gas Mark 5 and grease and line a 20cm x 30cm baking tray with baking paper. Do not cut the corners to fit the tray, just line as tightly as possible and ensure the paper comes above the edge of the tray on all sides.Step 2
Using a food processor or hand-held electric whisk, combine the butter, 235g plain flour, icing sugar and salt until they come together in a soft ball. Break the dough into pieces and press the mixture evenly into the lined tray. Bake for 20-25 mins until golden.Step 3
Meanwhile, prepare the filling. In a large bowl, whisk 55g flour, the baking powder and 500g caster sugar together. Add 4 large eggs and lemon juice and whisk well. Strain into a bowl and stir in the zest.Step 4
As soon as the base is baked, remove from the oven, pour the filling over the top and return to the oven. Lower the temperature to 180°C/160°C fan/Gas Mark 4 and bake for around 30 mins until the filling is set (slightly firm and golden). Remove from the oven and allow to cool completely.Step 5
Put 2 egg whites, 100g caster sugar, the golden syrup and the vanilla extract into a heatproof bowl with a pinch of salt and place over a saucepan of boiling water (do not let the water touch the bowl). Whisk continuously until the sugar dissolves and the mixture is very warm to the touch. Remove from the heat and use an electric whisk to whip into stiff, glossy peaks.Step 6
Pipe or spoon the meringue onto the cooled lemon bar, then use a blow torch to brown the top, or pop under the grill for 30 secs – keep an eye on it – before cutting into 12 bars.