Lemon Pie Bars - Recipe, and GF Alternative

 Lemon Pie Bars

I'm writing this in the evening, and it's probably a very good thing that there's not a pan of lemon pie bars on my kitchen counter.

This is an easy way to get a lemon pie-like dessert when you don't feel like rolling out a crust.

Lemon Pie Bars - Recipe (regular or gluten-free *)

Base:
1 pkg. Pillsbury Plus Lemon Cake Mix (has pudding in the mix)
1/4 c. butter, softened
3 egg yolks (reserve whites)
1 c. coconut

Meringue and filling:
3 egg whites
1/2 c. sugar
22 oz. can lemon pie filling (I used 2  15.75 oz. cans) Never hurts to have a little extra pie filling.
(Homemade lemon pie filling recipe is at the bottom of this post.)

Heat oven to 350 degrees. In large bowl, combine cake mix, butter, egg yolks and coconut. Mix at low speed (or pulse in food processor) until crumbly. Press in a 9 x 13 cake pan, ungreased (actually, I used Pam. I don't like taking chances and ending up using a chisel to get the bars out).Bake at 350 degrees F. for 10 minutes.

Meanwhile to make meringue, beat the egg whites (helps to have them room temp) until foamy. Gradually add the sugar; beat until soft peaks form, about 3 minutes.

Remove base from oven and spread evenly with lemon pie filling. Spread meringue over pie filling, making sure to reach the edges of the pan. Return to oven and bake an additional 15-20 minutes or until meringue is light golden brown.

Cool completely and cut into generous squares.

NOTE:  Do NOT cover after baking. It makes the merinque squishy. I did refrigerate it because I made it at night and wanted to serve it the next noon. I let it cool down to room temp before putting it in the refrigerator. I did lay two paper towels over the top, but nothing else.

I have no idea where the recipe came from originally, but I know it was photocopied from a magazine and given to me in a hospital x-ray waiting room. True story.

The meringue

Next time I'll make my own lemon pie filling. Here's the recipe from my trusty, old Betty Crocker cookbook. I'm using 1 1/2 times the amount that is used for a 10 inch pie, because I'll be using the 9 x 13 cake pan.

Area of a 9x13 cake pan:  9x13=117    Area of a 10 inch pie plate: 78.5
SO, 1 1/2 times that amount should be just about right for the 9x13 cake pan. Here are the recipes for the filling and the meringue, both for the 10" pie and the 9x13" cake pan.

Let me know if my math is wrong.

Lemon Pie Filling:

9x13          10" Pie
(2 2/3)       1 3/4 c. sugar
(3/4)          1/2 c. cornstarch
(6)             4 egg yolks, slightly beaten (Reserve the whites for the meringue)
(2 2/3)      1 3/4 c. water
(6 T.)        1/4 c. butter
(2 T.)        1 T plus 1 t. grated lemon peel
(1 c.)        2/3 c. lemon juice

Stir together sugar and cornstarch in medium saucepan. Blend egg yolks and water; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, and lemon juice.

Meringue:

9x13        10" Pie
(6)           4 egg whites
(3/8)       1/4 t. cream of tartar
(3/4)       1/2 c. sugar
(1)          2/3 t. vanilla

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 T at a time, continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

***

* For the Gluten-Free variation, use 1 or 2 Betty Crocker GF Yellow Cake Mixes instead of the Pillsbury one. It takes 2 BC GF Cakes Mix to equal 1 regular cake mix, but since you're using it only for a crust, 1 might be sufficient.

If you have a favorite lemon pie filling recipe that you'd like to share, I'd love it you'd leave it as a comment. We're all dying to make these bars - but this time, without using canned lemon pie filling.

***

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