Lemon Meringue Dream Bars
Indulge in the perfect combination of tangy lemon filling and fluffy meringue with these delightful Lemon Meringue Dream Bars. This recipe, adapted from the renowned Pillsbury cookbook 'Best of the Bake-off,' transforms the classic lemon meringue pie into easy-to-serve squares. With a buttery, tender crust beneath a smooth, citrusy filling and a billowy meringue topping, these dessert bars offer a burst of fresh lemon flavor in every bite. Ideal for gatherings, picnics, or just a sweet treat for any occasion, these bars are sure to impress your family and friends. Please note, the cooling time of 2 hours is additional to the preparation time.
12
Servings
230
Calories
14
Ingredients
Ingredients
Pudding-included yellow cake mix
1 package
Butter
1/2 cup (softened)
Egg
1 (beaten)
Sugar
1 1/3 cups
Cornstarch
1/2 cup
Salt
1 dash
Water
1 3/4 cups
Egg yolks
4 (slightly beaten (reserve whites for meringue))
Butter
2 tablespoons
Grated lemon rind
2 tablespoons
Lemon juice
1/2 cup
Egg whites
4
Cream of tartar
1/4 teaspoon
Sugar
1/2 cup
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 13x9-inch baking pan.
2
In a large mixing bowl, combine the yellow cake mix, softened butter, and one beaten egg. Mix on low speed until the mixture is crumbly.
3
Press the crumbly mixture firmly into the bottom of the prepared pan to form the crust.
4
In a medium saucepan, whisk together 1 1/3 cups of sugar, cornstarch, and a dash of salt.
5
Gradually stir in 1 3/4 cups of water, blending until smooth. Cook over medium heat, constantly stirring, until the mixture comes to a boil.
6
Once boiling, remove from heat. Take about 1/2 cup of the hot mixture and very slowly stir it into the beaten egg yolks, then return this egg mixture back into the saucepan.
7
Cook the mixture over medium heat again until it becomes bubbly and thick, stirring frequently.
8
Remove the pan from heat and stir in 2 tablespoons of butter, grated lemon rind, and lemon juice until well combined.
9
Pour the hot lemon filling over the crust in the prepared pan.
10
In a separate small mixing bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form, which should take about 1 minute.
11
Gradually add 1/2 cup sugar, one tablespoon at a time, while beating at high speed until the mixture forms stiff peaks and the sugar is fully dissolved.
12
Spread the fluffy meringue over the hot lemon filling, ensuring it covers all edges to prevent shrinkage.
13
Bake in the preheated oven for 25 to 30 minutes or until the meringue is golden brown.
14
Allow the dessert to cool for at least 1 hour at room temperature, then refrigerate for at least another hour before serving.
15
Cut into squares for serving. For perfect slices, dip a knife in warm water and clean it after each cut.
Nutrition Information
12g
Fat
29g
Carbs
3g
Protein
0g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Meringue Dream Bars?
They are a dessert bar combining a buttery cake-mix crust, a tangy cooked lemon filling, and a fluffy meringue topping, adapted from the Pillsbury Best of the Bake-off cookbook.
What size baking pan is required?
You will need a 13x9-inch baking pan, which should be greased before you begin.
What is the oven temperature for this recipe?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What type of cake mix is used for the crust?
The recipe specifies using one package of pudding-included yellow cake mix for a tender crust.
How is the crust prepared?
Combine the yellow cake mix, 1/2 cup softened butter, and one beaten egg in a bowl and mix on low speed until crumbly, then press firmly into the pan.
What ingredients are needed for the lemon filling base?
The filling base consists of 1 1/3 cups sugar, 1/2 cup cornstarch, a dash of salt, and 1 3/4 cups of water.
How many egg yolks are used in the filling?
The recipe uses 4 slightly beaten egg yolks, which are tempered with the hot sugar mixture before being fully incorporated.
How do you temper the egg yolks for the filling?
Take about 1/2 cup of the hot boiling sugar mixture and very slowly stir it into the beaten yolks, then return the entire yolk mixture back to the saucepan.
When do you add the lemon flavoring?
Add 2 tablespoons of grated lemon rind and 1/2 cup of lemon juice after the filling has thickened and been removed from the heat.
What is the purpose of the 2 tablespoons of butter in the filling?
It is stirred into the hot filling at the end to add richness and a smooth texture to the citrus center.
How is the meringue topping made?
Beat 4 egg whites with 1/4 teaspoon cream of tartar until soft peaks form, then gradually add 1/2 cup sugar while beating at high speed until stiff peaks form.
What does cream of tartar do in the meringue?
The cream of tartar acts as a stabilizer, helping the egg whites hold their volume and form billowy peaks.
How should the meringue be spread over the bars?
Spread the fluffy meringue over the hot lemon filling, making sure to cover all the edges to prevent the topping from shrinking.
How long do the bars bake?
The bars bake in the preheated oven for 25 to 30 minutes.
How can I tell when the bars are finished baking?
The bars are done when the meringue topping has turned a golden brown color.
What is the total cooling time before serving?
The bars need at least 1 hour at room temperature followed by at least another hour in the refrigerator, for a total of 2 hours.
How do you get clean slices when cutting the bars?
Dip a knife in warm water and clean it thoroughly after each cut to ensure perfect, sharp squares.
How many servings does this recipe make?
The recipe produces approximately 12 servings.
What are the nutritional facts per serving?
Each serving contains 230 calories, 12g of fat, 29g of carbohydrates, and 3g of protein.
How much sugar is in the lemon filling?
The filling requires 1 1/3 cups of sugar, separate from the sugar used in the meringue.
How much sugar is in the meringue topping?
The meringue uses 1/2 cup of sugar, added one tablespoon at a time.
Is there any fiber in these dessert bars?
No, these bars contain 0g of fiber per serving.
What is the preparation time for this recipe?
The recipe instructions and baking take approximately 1 hour, but note that the 2-hour cooling time is additional.
Can I use bottled lemon juice for this recipe?
While fresh is usually best for the rind, the recipe requires 1/2 cup of lemon juice which can be fresh or bottled.
Is this recipe suitable for picnics?
Yes, these easy-to-serve squares are ideal for gatherings, picnics, or any social event.
Does the filling need to be hot when the meringue is added?
Yes, the instructions state to pour the hot lemon filling over the crust and then immediately spread the meringue over the hot filling.
What tags are associated with this recipe?
Tags include dessert, lemon, meringue, squares, bars, sweet, baking, citrus, pillsbury, easy, and refreshing.
What is the carbohydrate count?
There are 29 grams of carbohydrates per serving.
What is the protein content?
Each serving provides 3 grams of protein.
Who created the original version of this recipe?
The recipe is adapted from the Pillsbury cookbook titled 'Best of the Bake-off'.