Love lemon meringue pie? This is the snack sized version of the real thing and perfect as a pot luck dessert.
You can make the base and the lemon curd layers up to 3 days in advance but the meringue topping is best on day one!
Lemon Meringue Squares
- 3/4 cup butter, room temperature
- 1 1/2 cup flour
- 1/2 tsp salt
- 1/3 cup brown sugar
- 3 Tbsp cornstarch
Line and grease the 9 x 13 inch pan with foil. Preheat your oven to 350°F.
In a food processor or a stand up mixer, combine the dry ingredients until uniform. Add the butter and mix until a crumbly dough is formed. It will not all come together but that’s ok. Press the dough evenly into the bottom of the pan and bake for 30 minutes until golden brown. Reduce the oven temperature to 300°F.
- 1 2/3 cup sugar
- 1/2 cup flour
- 1/4 tsp salt
- 2 egg yolks
- 4 whole eggs
- 3/4 cup lemon juice, freshly squeezed and strained
In a medium bowl, whisk together the sugar, flour and salt. Stir in the eggs and yolks and finally the lemon juice. Whisk until uniform. Pour over the warmed crust and bake for 30 minutes until the filling is set. Remove from oven and cool completely before proceeding with the meringue. You can even complete the recipe up until this point the day before.
- 4 egg whites
- 1/2 cup sugar
- pinch of cream of tartar
- pinch of salt
Over a bain marie in a heat proof bowl, mix the whites, sugar, cream of tartar and salt. Warm the mixture until the sugar is completely dissolved and the temperature measures 135°F. Remove from heat and using a clean metal whisk, beat the mixture to form stiff peaks. Spread the meringue over the baked lemon filling.
Preheat your broiler and toast the meringue until nicely browned.
Cut into squares and serve.