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Lemon Meringue Bars

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It's as easy as pie to make bars from smooth, tangy lemon filling and fluffy meringue atop a buttery zest-flecked crust.

Source: Martha Stewart Living, July 2005
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How would you rate this recipe?
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  • siusir
    1 SEP, 2017
    I agree with the previous reviewers here, the filling (as-is), is just too runny. As I'm not a seasoned baker by any stretch of the imagination, I took their comments very seriously. Thus, I checked in with other similar recipes here and decided to do two things: 1) add to the filling a mixture of 2 1/4 Cup flour and about 1/4 Cup whole milk, 2) Pour the filling mixture in a saucepan to heat if up like making a lemon curd. Then as it starts to thicken, pour it over the crust to bake it till set. I did this as I know no other ways of thickening the filling mix. It's my first attempt to make anything like it and also first attempt to make meringue. But in the end it turned out fine. Thank you for the recipe, but more thanks for the two previous reviewers who pointed out the pitfall of this recipe. Oh, for other novices like me, two tips: 1) line your pan with parchment for easier removal after baking, 2) form an upward edge on the crust to mitigate the problem of filling running over the edge or even under the crust.
    Reply
  • melbetz
    11 MAR, 2017
    This recipe is terrible. I had it in my cookbook and I read reviews while baking it so I adjusted the filling and it is still too runny even after cutting some of the lemon out. It's a waste of ingredients and time as the end result is no good. Like the others, the filling runs under the crust and wrecks it. Also it would be good if you could review without signing up. Maybe more reviews would be on here. Don't make this recipe. In the cookbook it has stupid instructions like adding one tables[filtered] to cups. The book should be called March Stewart plus a tables[filtered].
    Reply
  • Krzy4quilts
    15 JUN, 2016
    These were such a disappointment. The flavor was there but the filling is so thin and wet that it soaked clear through the crust leaving a single layer of mixed filling and crust. Almost like the crust floated to the top. I like trying new recipes and generally trust a Martha Stewart recipe, but this one took 10 eggs and 2 sticks of butter. I felt it was a costly waste of expensive ingredients and is definitely not a recipe I will make again or even try to tweek to make it work.
    Reply
  • MS11665884
    30 MAR, 2016
    I made these bars but the lemon filling melted through the crust and so it did not look like 3 layers. Because of the lemon filling migrating to the bottom the crust was mushy. My husband still ate them....but I would love to know how to prevent this from happening!!!
    Reply

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