Print

Lemon Meringue Pie Bars (Brown Butter Crust + No-Weep Swiss Meringue)

Print Recipe

Tangy lemon curd bars on a brown butter shortbread crust, topped with a glossy, torched Swiss meringue that never weeps.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, for browning
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 6 large egg yolks, beaten
  • 2 teaspoons lemon zest
  • 3/4 cup fresh lemon juice (about 4–5 lemons)
  • 3 tablespoons unsalted butter, cubed
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Brown the butter: melt 1 cup butter in a light-colored saucepan over medium heat, swirling often, until it foams, then turns amber and smells nutty, about 6-8 minutes. Pour into a bowl (scraping in the browned bits) and chill until firm but scoopable, about 45 minutes.
  2. Preheat oven to 350°F and line a 9×13-inch pan with parchment, leaving overhang on two sides.
  3. Beat the browned butter with powdered sugar and salt until creamy, then mix in flour just until a dough forms. Press evenly into the pan and prick with a fork. Bake 18-20 minutes until golden at the edges. Cool completely (10 minutes in the freezer works).
  4. Make the curd: whisk granulated sugar, cornstarch, and salt in a saucepan. Whisk in water and cook over medium heat, stirring constantly, until thick and bubbling, about 5-6 minutes.
  5. Temper the egg yolks by whisking in a ladle of the hot mixture, then whisk the yolks back into the saucepan. Cook 2 more minutes, stirring constantly, until glossy and very thick.
  6. Off heat, stir in lemon zest, lemon juice, and cubed butter until smooth. Pour hot curd over the cooled crust and spread evenly. Chill uncovered at least 1 hour while you make the meringue.
  7. Make the Swiss meringue: combine egg whites, sugar, and cream of tartar in a heatproof bowl set over a pot of simmering water (bowl shouldn"t touch the water). Whisk constantly until the mixture reaches 160°F and the sugar is fully dissolved (rub between fingers to check — it should feel smooth, not gritty).
  8. Remove from heat and whip with a mixer on high speed until stiff, glossy peaks form and the bowl is cool to the touch, about 6-8 minutes. Beat in vanilla.
  9. Spread or pipe the meringue over the chilled curd, creating peaks and swirls. Torch until golden in spots (or broil 30-60 seconds, watching closely).
  10. Chill the bars at least 4 hours or overnight before lifting out by the parchment and slicing into 16 bars with a clean, wiped knife.

Notes

A kitchen torch gives the best control for browning the meringue without overcooking the curd underneath — it"s worth the $15 investment. If your curd doesn"t set firmly after the full chill time, it likely wasn"t cooked long enough on the stove; it should coat the back of a spoon thickly and hold a line when you drag a finger through it before it ever hits the crust. Store bars covered in the fridge up to 4 days; the crust and curd hold beautifully, though the torched meringue is best within the first 2 days.

Find it online: https://www.rapidrecipes.blog/lemon-meringue-pie-bars-brown-butter-crust-no-weep-swiss-meringue/