Frozen Lemon Meringue Pie Bars -

Frozen Lemon Meringue Pie Bars

Discover the ultimate summer dessert with Zesty Frozen Lemon Meringue Pie Bars. These delicious bars feature a crispy graham cracker crust, a tangy lemon filling, and a fluffy meringue topping, all without the need for baking. Perfect for gatherings, they offer a refreshing treat on warm days. Enjoy the vibrant flavors of lemon complemented by the creamy texture of the meringue. This no-bake option is as easy to make as it is to devour, making it a must-try for lemon lovers!

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

Pinch of salt

For the Lemon Filling:

1 cup freshly squeezed lemon juice (approximately 4-6 lemons)

Zest of 2 lemons

1 cup granulated sugar

4 large eggs

1 egg yolk

½ cup heavy cream

For the Meringue Topping:

4 large egg whites

1 cup granulated sugar

½ teaspoon vanilla extract

Pinch of salt

For Garnish:

Lemon slices

Zest of 1 lemon

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Instructions

Prepare the Crust:

- Start by preheating your oven to 350°F (175°C).

- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Stir well until the mixture is cohesive and crumbly.

- Transfer the crumb mixture to an 8x8-inch baking pan, pressing it down firmly to create an even and compact layer across the bottom.

- Bake in the preheated oven for about 10 minutes, or until the crust is lightly golden. Remove the pan from the oven and allow the crust to cool completely.

Make the Lemon Filling:

- In a medium saucepan set over medium heat, whisk together the freshly squeezed lemon juice, lemon zest, sugar, eggs, and egg yolk until all ingredients are well combined.

- Cook the mixture, whisking continuously to prevent curdling, until it thickens (this should take around 8-10 minutes). Once thickened, remove the saucepan from the heat and let it cool slightly.

- Stir in the heavy cream until the mixture is smooth and fully incorporated. Pour this luscious lemon filling over the cooled crust, spreading it evenly. Place the pan in the freezer and let it chill for at least 2 hours, or until the filling is firm.

Prepare the Meringue Topping:

- Using a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.

- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Keep beating until the egg whites become glossy and stiff peaks form. Incorporate the vanilla extract and a pinch of salt, mixing until combined.

- Carefully spread the meringue over the frozen lemon filling, ensuring to seal the edges to prevent it from shrinking during baking.

To Finish:

- To achieve a beautifully toasted meringue, use a kitchen torch to carefully toast the top until golden brown. Alternatively, place the pie bars under the broiler for 1-2 minutes, keeping a close watch to avoid burning.

- Allow the pie bars to cool in the refrigerator for an additional hour, letting the flavors mingle and intensify.

Serving:

- When ready to serve, lift the bars out of the pan using the edges of the parchment paper. Cut into squares or rectangles as desired.

- Garnish each bar with fresh lemon slices and a sprinkle of additional lemon zest for an extra pop of color and flavor before serving.

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Prep Time: 30 minutes | Total Time: 3 hours 30 minutes | Servings: 12 bars