Lemon Meringue Pie Bars
If there’s something I’ll encourage you to do is to keep going. And keep baking of course!! That’s why I’m very happy to have the opportunity again to collaborate with Borden in their campaign “Bake it ’til you make it”. Baking sweet things, no matter how little you think you know, is something that should always be encouraged.
If there’s a recipe that will keep you baking is this one. It’s so delicious and so easy, you’ll want to make it again and again. The first one for you and the other for sharing with everyone! And it uses one of my favorite ingredients; sweetened condensed milk! 2 cans of them to be exact!!
If you are from Puerto Rico, you can take a snap when you make this recipe and share over Borden’s socials (Instagram and Facebook). They are giving away money for GE appliances, gift cards and many more gifts. I think you should check the details in Facebook and animate yourself to make this one soon! A big prize can be around the corner!
How I made these Lemon Meringue Pie Bars
I started by preparing the parchment papers for the pan. Unless you are working with a square springform pan, you need to make this in order to take your pie out without hurting the top. In the instructions below you’ll see how I made this.
I then made the graham cracker crust by pulsing the crackers on a food processor and pouring melted butter through the lid opening while the processor is running. Then I transferred the crumbs to the prepared pan and pressed it very tightly before baking.
Next I prepared the filling. I mixed the egg yolks one by one with the cream cheese to prevent big lumps of cream cheese or large streaks of egg yolks. I incorporated the salt, lemon zest and condensed milk and in a thin stream poured in the lemon juice. This way the juice emulsifies with the rest of the mixture well and starts thickening evenly. I scraped that over the crust and baked for 27 minutes. But I’m suggesting below to check the bars around 22 minutes because every oven is different and this mixture is very delicate and you don’t want to over bake them.
While the bars were baking I made the Italian meringue. I like to have the sugar and water standing by in the saucepan so when I start whipping the egg whites I can start heating the syrup at the same moment.
I wanted to make a fun decoration and used a pastry bag for pipping the meringue. You can just spoon it and spread it over the bars. Torch the meringue for a nuttier flavor if desired, or leave them just like that.
Last, I chilled these overnight, but 4 to 6 hours will do for the custard to set completely. Try covering the pan loosely with a plastic paper, but there’s no need to cover it tightly.
When ready to cut, I took the pan out and had to wait about 10 minutes for it to loose the chill. After that, I always start pulling up little by little the pieces of parchment paper hanging loose on the sides. I start with one side (or one paper), pull up a bit and then rotate to do the same with the other paper, repeating this until the pie starts to get loose. You can also use a small and sharp pairing knife and pass it between the space between the paper and the pan to help the edges get loose. Don’t do this through the inside of the paper.
Cut in squares and enjoy!! You deserve it!
Lemon Meringue Pie Bars
Ingredients
Graham cracker crust:
◯ Graham Crackers – 15 whole crackers
◯ Raw sugar – 2 TBSP
◯ Butter, melted – 10 TBSP
Lemon filling:
◯ Cream cheese, very soft - 4 oz (½ box)
◯ Egg yolks - 4 (reserve the whites for making the meringue)
◯ Fine sea salt - ⅛ Tsp
◯ Fine lemon zest - zest from 3 large lemons
◯ Sweetened condensed milk - 2 cans (28 oz total)
◯ Freshly squeezed juice - ¾ cup
Italian Meringue:
◯ Natural granulated sugar - ¾ cup
◯ Water - ¼ cup + 2 TBSPS
◯ Egg whites - 4
◯ Cream of tartar or white vinegar - ½ Tsp
half of a lemon to rub the bowl and whisk
Details
Yield:
a 8 x 8 square pan
Total time:
40 minutes plus a few hours for chilling
Active time:
10 minutes for the bars, 10 minutes for the Italian meringue
Baking time:
27 minutes
Equipment:
stand or handheld electric mixer, 8 x 8 square pan, parchment paper
Steps
To prepare your 8 x 8 pan:
Cut a piece of cold butter and rub the bottom and sides of your pan. Rub the outer sides as well. This will serve as “glue” to keep the parchment paper on place.
Cut 2 - 8” x 16” parchment paper pieces (I use this unbleached parchment paper that is already cut in 12” x 16” sheets, so I just had to cut it 8” wide). Place one paper centered into the pan and press through the bottom and sides, inside and out. Rub some butter on the parchment paper area inside the pan and place the other piece of paper across. Again press the paper through the bottom, inside and outside the pan to seal it towards the pan. Spray some baking spray on the bottom and sides of your pan. Place it in the fridge.
To make the graham cracker crust:
Preheat oven to 350°.
Place the crackers and sugar in a food processor and pulse them until you have small crumbs.
With the food processor running start pouring the butter on a stream through the large lid hole of the food processor. Stop the motor and scrap down the walls and bottom of the bowl to redistribute the butter. Pulse again and repeat this process a few more times, until you press the crumbs and they hold its form. The butter should seem well distributed and the crumbs should look hydrated.
Transfer the crumbs to your pan and press them towards the bottom. You may use a small bowl or measuring cup with a flat bottom to press the cracker crumbs. Bake for 8 to 10 minutes, until crackers look dry and a bit darker in color
Set aside.
To make the filling:
In a small bowl mix the 4 ounces of cream cheese with the egg yolks, one at a time, until mixture is smooth and no big lumps of cream cheese are visible. Add the pinch of salt, the zest and the 2 cans of sweetened condensed milk. Slowly add the ¾ cup of lemon juice in a stream while whisking the cream cheese, egg and sweetened condensed milk mixture. Pour this over the graham cracker crust.
Bake for 22 to 27 minutes. Borders should look set but the center will still be jiggly. If you feel the center is shaking too much, add 5 minutes of baking. The sides will be a bit dryer but the center should be a little more set.
Make the meringue during the last 10 minutes of baking.
To make the meringue:
Mix the ¾ cup of sugar with the ¼ cup plus 2 tablespoons of water in a small sauce pan.
Rub very well the bottom and walls of the bowl and the whisk attachment with half a lemon.
Place the 4 egg whites and the cream of tartar or white vinegar in your bowl and start whisking in medium speed (#4 in the Kitchen Aid) until foamy and soft peaks form.
In the meantime, bring sugar and water to a boil over high heat, until a candy thermometer reaches 240° (sugar should be bubbling rapidly and bubbles should look sticky and not wet). Remove saucepan form heat and immediately start pouring in a thin stream the hot syrup over the egg whites, while whisk is still running. Increase speed by one (#6 in the KA) and whisk until higher peaks form and bowl feels at room temperature, about 8 minutes.
Scrape meringue on top of the bars and spread evenly. Alternatively, transfer whites to a pastry bag with a large decorator’s tip and pipe the meringue in a loose pattern for a fun decoration. Using a torch burn the top of the meringue if desired.
Chill everything for 4 to 6 hours so everything gets set up nicely. Carefully take the pie out by pulling up the excess of parchment paper on the sides (see how to’s above). Cut in squares and have fun!
Store in the fridge for a week!
