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low-fluoride-lemon-meringue-pie-bars

Low-Fluoride Lemon Meringue Pie Bars (GF)

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. 
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 9 bars

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.

Video

Notes

Store in an airtight container in the refrigerator for up to 3 days.
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