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Lemon Bars With Italian Meringue

Prep Time:25 Minutes
Cook Time:45 Minutes

Nutritional Information

A perfect light dessert after a heavy meal.


  • For the Crust:
  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt
  • For the filling:
  • 6 each extra-large eggs, at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (2 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • 3 tablespoons corn starch
  • 10 ounces cream cheese
  • For the Italian Meringue:
  • 3 ounces egg whites, at room temperature
  • 1 1/4 cup granulated sugar
  • 1/2 cup water


  • 1. For the Crust:
  • 2. Preheat the EGG to 350 degrees F using indirect heat.
  • 3. Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
  • 4. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
  • 5. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack.
  • 6. For the Filling:
  • 7. Whip the cream cheese until light and fluffy. Add in the sugar and whisk to combine. Add the eggs, one at a time, lemon zest, lemon juice, and flour.
  • 8. In a separate bowl add the corn starch. Add some of the lemon egg mixture and stir vigorously until combined and smooth.
  • 9. Add back to the lemon mixture and mix to combine well. Pour over the crust and bake for 35 to 45 minutes, until the filling is set. Let cool for 2-4 hours. Once cooled, cut into bars and serve with meringue
  • 10. For the Italian Meringue:
  • 11. Place the egg whites in a small mixing bowl and set aside.
  • 12. In a small sauce pan, combine together the sugar and water. Heat over medium-high heat. When the temperature of the simple syrup reaches 230 degrees F, begin to whisk the egg whites at high speed with a hand mixer. Once the simple syrup reaches 240 degrees F, immediately remove from the heat. Slowly drizzle in the simply syrup while whisking the egg whites. Continue to whisk on high, until you get stiff peaks.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828