Lemon meringue bars

Hey everyone, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Lemon meringue bars. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Lemon meringue bars is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It's easy, it is quick, it tastes yummy. They are nice and they look wonderful. Lemon meringue bars is something which I have loved my whole life.

Many things affect the quality of taste from Lemon meringue bars, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon meringue bars delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Lemon meringue bars using 14 ingredients and 4 steps. Here is how you can achieve it.

Steve’s recipe

Ingredients and spices that need to be Get to make Lemon meringue bars:

1. Crust
2. 1 1/2 cups crushed graham crackers, saltines, or Ritz crackers (may be a mixture)
3. 5 tablespoons cold, salted butter cut into 1/2 inch cubes
4. 1/4 cup sugar
5. Filling
6. 2 organic lemons
7. 4 egg yolks (reserve whites)
8. 8 tablespoons salted butter, room temperature
9. 1 cup sugar
10. 1/2 teaspoon vanilla
11. Meringue topping
12. 4 egg whites
13. 1 cup sugar
14. 1/4 teaspoon vanilla

Instructions to make to make Lemon meringue bars

1. Crust: preheat oven 350 F. Line an 8x8 pan with parchment paper. Using a food processor, mix the crushed crackers and sugar. Mix in the cold butter and pulse to a coarse meal consistency. Press into the pan and 1 inch up the sides. Bake ~10 minutes.
2. Filling: trim the ends of the lemon and cut into thin strips and remove the seeds. Add the lemons to a food processor along with the yolks, butter, sugar, and vanilla. Blend until smooth. Pour into the baked crust, bake ~35 min. Cool completely and refrigerate.
3. Meringue: prepare 1 hour before serving. In a double boiler, warm the egg whites with the salt, sugar, and vanilla until the sugar has melted. Use a mixer to whip the egg whites to glossy, stiff peaks. Spread over the cooled bars and then broil until lightly browned. Store in the refrigerator.
4. Serving: dip a knife in hot water and cut the bars into 2 inch squares.

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