Instructions
Step 1: Make the Crust
Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; mix until crumbs are evenly coated. Press mixture into a greased 9×9-inch baking dish to form the crust.
Step 2: Prepare the Lemon Filling
In a separate bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until well combined. Pour over the crust, smoothing with a spatula.
Step 3: Bake the Filling
Bake for 15-20 minutes, or until the filling is set and edges are lightly golden. Remove and let cool completely.
Step 4: Make the Meringue
In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
Step 5: Top with Meringue
Spoon meringue over the cooled lemon filling, spreading evenly. Use the back of a spoon to create pretty peaks.
Step 6: Brown the Meringue
Broil for 1-2 minutes, watching carefully, until lightly browned. Don’t let it burn!
Keto/Low-Carb Options
For a keto or low-carb version, substitute almond flour or crushed nuts for the graham cracker crumbs. Use a keto-friendly alternative to sweetened condensed milk (like coconut milk or heavy cream) and a keto-approved sweetener for the meringue.
Tips for Success
- Zest lemons before juicing for maximum flavor.
- Fresh lemon juice is best!
- Let bars cool completely before cutting for neat slices.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! Store in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze them?
A: Absolutely! Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator.
Q: Can I use a store-bought crust?
A: Yes, use a store-bought crust following package baking instructions.
Enjoy!
These Lemon Meringue Pie Bars are the perfect sweet treat for any occasion. Enjoy!