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When the warm weather arrives, there's something undeniably satisfying about indulging in a light and refreshing dessert. Lemon desserts, with their bright and zesty flavor profiles, have long been a favorite among dessert lovers. Their invigorating taste can instantly uplift any meal, making them the perfect choice for summer gatherings, barbecues, or simply as a delightful way to cool off. Among the many lemon-infused treats, Zesty Frozen Lemon Meringue Pie Bars stand out as an ideal combination of flavors and textures, offering a unique twist on a classic dessert.

Frozen Lemon Meringue Pie Bars

Discover the refreshing delight of Zesty Frozen Lemon Meringue Pie Bars, the perfect summer treat! With a buttery graham cracker crust, tangy lemon filling, and fluffy meringue topping, these bars combine vibrant flavors and textures that will impress at any gathering. Ideal for warm days, they offer a cool, creamy indulgence that’s hard to resist. Try this modern twist on a classic dessert and enjoy a slice of sunshine anytime!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

Pinch of salt

For the Lemon Filling:

1 cup freshly squeezed lemon juice (about 4-6 lemons)

Zest of 2 lemons

1 cup granulated sugar

4 large eggs

1 egg yolk

½ cup heavy cream

For the Meringue Topping:

4 large egg whites

1 cup granulated sugar

½ teaspoon vanilla extract

Pinch of salt

For Garnish:

Lemon slices

Zest of 1 lemon

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Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix until well combined.

        - Press the mixture firmly into the bottom of an 8x8-inch baking pan to form an even layer.

          - Bake the crust for about 10 minutes or until lightly golden. Remove from the oven and allow it to cool completely.

            Make the Lemon Filling:

              - In a medium saucepan over medium heat, whisk together the lemon juice, lemon zest, sugar, eggs, and egg yolk until fully combined.

                - Cook the mixture while whisking constantly until it thickens, about 8-10 minutes. Remove from heat and let cool slightly.

                  - Stir in the heavy cream until smooth and well incorporated. Pour the lemon filling over the cooled crust and spread evenly. Freeze for at least 2 hours or until firm.

                    Prepare the Meringue Topping:

                      - In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.

                        - Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat until glossy and stiff peaks form. Add vanilla extract and a pinch of salt, then mix to combine.

                          - Spread the meringue over the frozen lemon layer, making sure to seal the edges to prevent shrinking.

                            To Finish:

                              - Using a kitchen torch, carefully toast the meringue until golden brown. Alternatively, you can place it under a broiler for 1-2 minutes, watching carefully to prevent burning.

                                - Let the pie bars cool in the fridge for an additional hour for the flavors to meld.

                                  Serving:

                                    - Once set, lift the bars out of the pan using the parchment paper edges. Cut into squares or rectangles.

                                      - Garnish with fresh lemon slices and additional zest before serving.

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                                          Prep Time: 30 minutes | Total Time: 3 hours 30 minutes | Servings: 12 bars