So there’s this rumor out there that lemon juice removes fluoride from water, but it’s not true. But that’s ok because these lemon bars steer clear of all high fluoride ingredients like raisins and low-quality dairy, which makes this a great fluoride-free recipe. Plus, they’re gorgeous and way easier to make than a pie.
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I developed this recipe when I was just craving a lemon meringue pie, but I didn't feel like going through the hassle of rolling out the crust, etc. Instead, I made a simple shortbread crust, topped it with a lemon curd that firms up in the oven, and topped it with basic meringue.
If you're looking for more lemon recipes, check out my recipe for lemon scones and lemon meringue pie.
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Ingredients
- Unsalted butter
- Gluten-free flour (I use King Arthur's)
- Granulated sugar
- Cornstarch
- Eggs
- Lemon juice
- Cream of tartar
- Non-fluoridated salt (I use Redmond Real Salt)
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line an 8x8 baking pan with parchment paper.
In a food processor, pulse the butter, flour, granulated sugar, and corn starch together.
Pour the mixture into the baking pan and press into the bottom. Bake in the oven for 30 minutes.
Combine all lemon filling ingredients in a large bowl and whisk until there are no clumps.
Pour over the shortbread mixture after it is done cooking in the oven for 30 minutes.
Put the pan back in the oven for 30 minutes.
Fill a medium saucepan with two inches of water and bring to a simmer.
Combine all ingredients in a medium metal bowl that fits over the saucepan without touching the water.
Place the metal bowl over the saucepan and whisk constantly for six minutes.
Transfer the mixture to a big metal bowl and use an electric mixer at medium speed to mix until stiff peaks form. The electric mixer should be fitted with a whisk attachment.
Fill a piping bag fitted with the tip of your choice with meringue. Set aside.
Once the bars have cooled completely, use the parchment paper to lift the bars out of the pan.
Slice the bars into squares and use the meringue piping bag to pipe the meringue on top of each bar.
Use a butane torch to make the top of each meringue golden.
Hint: If you don’t have a blowtorch, you can line the bars on a baking sheet and bake in the oven at 350 degrees for no more than 5 minutes.
Substitutions
- Lemons - instead of lemons, you can use fresh oranges or limes.
The Flour
I used King Arthur's gluten-free flour for this recipe. It's a great go-to gluten-free flour that works on almost any non-yeast recipe. For yeast recipes, I use Caputo's gluten-free flour.
FAQ
I used high-quality organic eggs, organic lemons, and all organic ingredients. This recipe does not contain any high-fluoride foods like raisins, wine from California, or fluoridated water.
I would not recommend making this recipe into a pie because the crust will not cover the entire pie pan. If you're looking for a lemon meringue pie recipe, click HERE.
Some salts contain anti-clumping agents that contain fluoride. Redmond Real Salt is a non-fluoridated salt that I use for all my salting needs.
You can make these lemon meringue pie bars ahead of time. I suggest making the bars one day in advance and storing them in an airtight container in the refrigerator. Then, the day of, make the meringue and pipe it on top of each bar. That way, the meringue stays fresh.
Equipment
- Butane torch
- 8x8 baking pan
- Piping bag
- Pre-cut parchment paper
- Medium saucepan
- Electric mixer and whisk attachment
- Metal bowl
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Top tip
Line the baking pan with parchment paper to easily lift the bars out of the pan.
Low-Fluoride Lemon Meringue Pie Bars (GF)
Equipment
- Butane torch
- 8x8 baking pan
- Piping bag
- Pre-cut parchment paper
- Medium saucepan
- Electric mixer and whisk attachment
- Metal bowl
Ingredients
Shortbread
- 1 ½ sticks unsalted butter softened
- 1 ½ cups gluten-free flour I used King Arthur’s
- ¼ cup granulated sugar
- 3 tablespoons cornstarch
Lemon Filling
- 4 eggs
- 2 egg yolks
- 1 cup fresh lemon juice
- 2 cups granulated sugar
- ½ cup gluten-free flour I used King Arthur’s
Meringue
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 4 egg whites
- ¼ teaspoon non-fluoridated salt
Instructions
- Preheat the oven to 350 degrees and line an 8x8 baking pan with parchment paper.
Shortbread
- In a food processor, pulse the butter, flour, granulated sugar, and corn starch together.
- Pour the mixture into the baking pan and press into the bottom.
- Bake in the oven for 30 minutes.
Lemon Filling
- Combine all ingredients in a large bowl and whisk until there are no clumps.
- Pour over the shortbread mixture after it is done cooking in the oven for 30 minutes.
- Put the pan back in the oven for 30 minutes.
Meringue
- Fill a medium saucepan with two inches of water and bring to a simmer.
- Combine all ingredients in a metal bowl that fits over the saucepan without touching the water.
- Place the metal bowl over the saucepan and whisk constantly for six minutes.
- Transfer the mixture to a big metal bowl and use an electric mixer at high speed to mix until stiff peaks form.
- Fill a piping bag fitted with the tip of your choice with meringue. Set aside.
Putting it together
- Once the bars have cooled completely, use the parchment paper to lift the bars out of the pan.
- Slice the bars into squares and use the meringue piping bag to pipe the meringue on top of each bar.
- Use a butane torch to make the top of each meringue golden. If you don’t have a blowtorch, you can line the bars on a baking sheet and bake in the oven at 350 degrees for no more than 5 minutes.
Jean says
These turned out so well!
Kate says
So happy to hear!