Lemon Meringue Bars
- Ingredients:4
- Servings:32
Lemon Meringue Bars
- Ingredients:4
- Servings:32
- Calories per serving:
All the joy of lemon meringue pie, perfectly portioned.
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Frozen Baked Lemon Bar Half Sheet (14461) | ---Value Not Available | 1 each |
Meringue
| Ingredient | Weight | Measure |
|---|---|---|
| Egg whites, room temperature | 12 oz | 1 1/2 cups |
| Cream of tartar | ---Value Not Available | 3/4 tsp |
| Granulated sugar | 6 oz | 3/4 cup |
Instructions
- Prep
Remove plastic from frozen lemon bar sheet and run a knife along the inner edge of the cardboard liner to release the lemon bar.
Remove cardboard packaging and invert lemon bar onto a cutting board.
Remove the parchment liner on the bottom; flip lemon bar sheet onto the cutting board.
Cut bars into individual 3x2-inch servings, then place on a parchment-lined full sheet pan, leaving 1/4 to 1/2-inch of space between each bar.
- Meringue
Add egg whites into a clean mixer bowl fitted with whisk attachment; whip egg whites at medium speed until they are glossy and smooth, about 3-4 minutes.
Add cream of tartar and mix at medium speed; slowly add sugar about 1 Tbsp at a time, beating after each addition, until the sugar is incorporated.
Continue whipping the meringue at medium-high speed until stiff peaks form, about 3-4 minutes.
Transfer meringue to a piping bag fitted with a large star or circle tip; pipe 0.25 oz (about 1/4 cup) meringue on top of each bar.
Bake as directed and serve immediately or hold under refrigeration until service.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
350°F |
6-8 minutes |
Standard Oven |
400°F |
7-9 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
Recipe Tips
Don’t hold more than 1 day in refrigeration, or the meringue will start to deflate and weep (get watery).
Nutrition Facts
Nutrition facts are not available for this recipe
