Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Filling:
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/2 cups water
For the Meringue:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish.
- Bake for 10 minutes, then set aside to cool.
- Make the Lemon Filling:
- In a medium saucepan, whisk together the granulated sugar, lemon juice, lemon zest, egg yolks, cornstarch, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Once thickened, remove from heat and pour the lemon filling over the cooled crust.
- Prepare the Meringue:
- In a large bowl, beat the egg whites with an electric mixer until foamy.
- Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating until stiff peaks form and the sugar is dissolved.
- Beat in the vanilla extract.
- Assemble and Bake:
- Spread the meringue over the lemon filling, making sure to seal the edges to prevent the meringue from shrinking.
- Use a spoon or spatula to create peaks in the meringue for a decorative effect.
- Bake at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
- Allow the bars to cool completely, then refrigerate for at least 1 hour before cutting into squares.
- Serve:
- Cut the lemon meringue bars into squares and serve chilled.
Enjoy your delicious lemon meringue bars, perfect for any occasion!
