Description
Sweet and salty custardy lemon bars with a salty sweet saltine crust and a shiny Italian meringue.
Ingredients
Units
Scale
- 1 sleeve saltines
- 6 tablespoons butter
- 3 egg yolks
- 2 teaspoons flour
- 1/2 teaspoons baking powder
- 2 tablespoons sugar
- 1 14 oz can of sweetened condensed milk
- 1/2 cup lemon juice
- 1 batch Italian meringue (link below)
Instructions
- Preheat your oven to 350º F and line a 8×8 pan with parchment paper.
- Place the saltines in a large plastic bag and beat with a rolling pin until a chunky crumb forms. Combine in a bowl with butter and sugar and mix with your hands until large clumps form.
- Pat the saltine crust into your pan and press it down evenly with the back of a measuring cup. Bake for 12-15 minutes until lightly golden. Let cool to room temperature.
- While crust cools, whisk the sweetened condensed milk and egg yolks together. Add the lemon juice, baking powder, and flour and whisk thoroughly until no white streaks remain.
- Pour the lemon custard into your pan and bake for another 12-15 minute until there is little to no jiggle in the middle. Let chill in the fridge for 2 hours.
- Slice bars into 9 squares and place prepared Italian meringue into a piping bag fitted with a round tip. Pipe squiggles of Italian meringue onto each bar and torch with a kitchen torch until the tops are golden brown. (These bars will still be delicious un torched).
- Share and enjoy!
Keywords: atlantic beach pie, lemon bars