Lemon Meringue Pie Bars

Kate Itrich-Williams
Kate Itrich-Williams
November 15, 2022
These lemon bars have all the bright citrusy tang and custardy texture of a lemon meringue pie in a cute, easy-to-share size — perfect for holiday entertaining. Using sous vide mode in the Anova Precision Oven to bake the bars helps ensure a creamy filling without worrying about cracking or curdling. A touch of whole wheat flour in the crust brings a hint of nuttiness to the dessert and a marshmallow-like Swiss meringue topping is easy to whip into perfect peaks.
Serves
16
Prep Time
00:45
Cook Time
01:00
Lemon Meringue Pie Bars
5 (1)
9
Ingredients
For the Crust
1 cup (140g)
all-purpose flour
¼ cup (35g)
whole wheat flour
¼ cup (50g)
sugar
1 tsp (3g)
kosher salt
8 Tbsp
unsalted butter, melted
For the Filling
⅓ cup (45g)
all-purpose flour
1.25 cups (250g)
sugar
1 tsp (3g)
kosher salt
3 large
eggs
3 large
egg yolks (save the whites for the meringue)
⅔ cup
fresh lemon juice (from 3 to 5 lemons)
¼ cup (65g)
heavy cream
Zest of 1 lemon
For the Meringue
¾ cup (150g)
sugar
3 large
egg whites
¼ tsp
cream of tartar
Steps

1. Preheat the Oven and Prepare the Pan

Rack
Line an 8-inch square cake pan (not a glass baking pan) with two sheets of heavy duty foil to form a sling. Grease with nonstick oil spray.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Bottom, Top

2. Make the Crust

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, and salt. Add the butter and stir with a rubber spatula until the mixture forms a rough, crumbly dough. Transfer to the prepared pan and press into an even layer.
Make the Crust

3. Bake

Rack
Transfer to the oven and bake until golden brown and set, 20 to 25 minutes. Remove from the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top, Bottom
00:20 Timer

4. Adjust the Oven for the Filling

Rack
Open the oven door for 1 minute to help it cool down quickly.
Sous Vide Mode: On
Steam: 50%
Temp: 200°F
Heat: Rear

5. Make the Filling

While the oven adjusts, make the filling. Sift the flour into a large bowl. Whisk in the sugar and salt. In a small bowl, beat together the whole eggs and yolks. Add to the flour mixture and whisk until smooth. Whisk in the lemon juice, cream, and zest until smooth.
Make the Filling

6. Add Filling to Crust

Pour the filling onto the crust. (It’s okay if the crust is still a bit warm.)
Add Filling to Crust

7. Bake

Rack
Transfer to the oven and bake until the filling is just set with a slight wiggle, 30 to 40 minutes.
Bake
Sous Vide Mode: On
Steam: 50%
Temp: 200°F
Heat: Rear
00:30 Timer

8. Cool

Remove from the oven and let cool completely in the pan, 1 to 1 ½ hours.

9. Start Meringue

Once the bars are cool, make the meringue. Whisk together the sugar, egg whites, and cream of tartar in the bowl of a stand mixer. Add about 1 inch of water to a small saucepan. Bring to a simmer over high heat, then reduce the heat to low to maintain the simmer. Place the mixer bowl over the water in the pot, making sure that it is not touching the water. Cook, whisking frequently, until the sugar is dissolved, the mixture is steaming, and the mixture registers 165°F (74°C), about 5 minutes. (If the temperature of the egg mixture stops rising, you can increase the heat under the pot to medium-low.)
Start Meringue

10. Beat Meringue

Transfer the bowl to the mixer and attach the whisk. Turn the mixer on and gradually increase to high speed. Beat on high until the mixture forms very stiff peaks, about 3 minutes.
Beat Meringue

11. Slice, Top, and Serve

Use the sling to remove the lemon bars from the pan. Place on a cutting board and slice into 16 even squares, wiping the knife clean between each cut. Pipe meringue on top of each square. If desired, use a torch to brown the meringue. Serve at room temperature or chill until cold before serving.
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