Nutritional Information
Per serving (approximate values for one 2×2 inch bar, assuming 24 bars from a 9×13 pan):
- Calories: 280-320
- Protein: 4-6g
- Carbohydrates: 40-45g
- Fat: 12-15g
- Fiber: 1-2g
- Sodium: 150-200mg
Ingredients
For the Crumb Crust:
- 2 cups (about 250g) graham cracker crumbs (from about 15-18 full sheets)
- 1/2 cup (113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
For the Lemon Filling:
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (25g) cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups (360ml) fresh lemon juice (from 6-8 medium lemons)
- 1/2 cup (120ml) cold water
- 6 large egg yolks
- 1/2 cup (113g) unsalted butter, cut into cubes
- 2 tablespoons fresh lemon zest (from 2-3 lemons)
For the Meringue Topping:
- 6 large egg whites (leftover from the filling)
- 1/2 teaspoon cream of tartar (optional, but recommended for stability)
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish:
- Fresh lemon zest
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing an overhang on the sides to easily lift the bars out later. Grease the parchment lightly.
- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the crumbs are evenly moistened.
- Press the mixture firmly and evenly into the bottom of the prepared baking pan. Use the bottom of a glass or a flat measuring cup to get a compact layer.
- Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- Prepare the Lemon Filling: In a large saucepan (preferably non-reactive, like stainless steel), whisk together the granulated sugar, all-purpose flour, cornstarch, and salt.
- Gradually whisk in the fresh lemon juice and cold water until smooth.
- In a separate small bowl, lightly whisk the 6 large egg yolks.
- Slowly pour about 1 cup of the lemon mixture into the egg yolks, whisking constantly to temper the yolks (this prevents them from scrambling).
- Pour the tempered yolk mixture back into the saucepan with the remaining lemon mixture.
- Cook the mixture over medium heat, whisking constantly, until it thickens to the consistency of pudding and just begins to bubble, about 8-10 minutes. Do not boil vigorously.
- Remove the saucepan from the heat. Stir in the cubed unsalted butter, one cube at a time, until fully melted and incorporated.
- Stir in the fresh lemon zest.
- Pour the hot lemon filling over the warm, baked crust in the pan. Spread evenly with an offset spatula.
- Bake the lemon filling for 15-20 minutes at 325°F (160°C), or until the filling is just set and no longer jiggly in the center.
- Remove the pan from the oven and let it cool completely on a wire rack at room temperature.
- Prepare the Meringue Topping: While the bars are cooling (or once they are cool), prepare the meringue. Ensure your mixing bowl and whisk attachment are impeccably clean and grease-free.
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the egg whites on medium speed until foamy.
- Add the cream of tartar (if using) and salt. Increase speed to medium-high and continue beating until soft peaks form.
- Gradually add the granulated sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until the meringue is glossy, thick, and forms stiff peaks (when you lift the whisk, the peak stands straight up).
- Beat in the vanilla extract for the last 30 seconds.
- Assemble and Bake Meringue: Carefully spread the meringue over the cooled lemon filling, making sure it reaches the edges of the pan to seal the filling. You can create decorative swirls and peaks with the back of a spoon or an offset spatula.
- Return the pan to the 325°F (160°C) oven and bake for 20-25 minutes, or until the meringue is lightly golden brown on top and set. Alternatively, you can use a kitchen torch to brown the meringue for a classic look without further baking.
- Cool and Serve: Let the bars cool completely on a wire rack. For best results and clean cuts, chill the bars in the refrigerator for at least 4 hours, or preferably overnight.
- Once thoroughly chilled, use the parchment paper overhang to lift the entire slab of bars out of the pan.
- Place the slab on a cutting board and use a sharp, hot knife (wiped clean between cuts) to cut into desired squares or rectangles.
- Garnish with extra fresh lemon zest just before serving.
