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Holiday season, what is up?!?! It’s time for holiday treats. Let’s dive into these Pie de Limón Cookie Bars!
If I’m keeping it super real, I’ve secretly been tired of pumpkin, autumn leaves and anything Thanksgiving related for like a month haha. I think that’s the peril of my job: I celebrate the actual holiday way before it even arrives. I’m so glad to be freed into the land of Santa, red and snowflakes. Let’s do this!
Most years I’m not invited to THAT many holiday parties; I’m not throwing myself a pity party because I honestly love nothing more than to stay home with Amelia and watch movies, but this year I’m already on the books for four! I feel incredibly popular and special. A special thank you to my friends!
I’ve been jotting down ideas for items that we can bake and bring to our friends. Here is what I’d like from them:
1. Make ahead.
2. Easily transportable.
3. Drama-free baking.
What Is Pie de Limón?
Pie de Limón is one of my favorite Peruvian desserts. It’s a tart lemon custard pie topped with meringue. It’s typically SUPER sweet, but of course, my version is a bit more subdued. I figured it was time to make it in a different form: cookie bars!
How to Make Pie de Limón Cookie Bars
These Pie de Limón Cookie Bars are super easy to throw together.
- Cookie Crust! You essentially make a cookie crust and bake it for about 10 minutes and while it’s baking, you make the filling.
- The filling couldn’t be simpler. Everything in a bowl and mixed up—that’s it. Not too many ingredients either. This dessert uses no sugar in the actual filling—just sweetened condensed milk!
- Then you pour the filling over the baked cookie crust and bake it for an additional 15 minutes.
- If you like, you can make a meringue topping and either pipe it on or just spoon it on top and torch it.
What is Sweetened Condensed Milk?
Sweetened condensed milk is milk which has water removed and replaced with sugar. Basically it’s milk and sugar.
The meringue topping is completely optional. I like to add it because I think it adds a nice touch but they honestly taste delicious with or without it.
What is on your to-bake list this holiday season? Mine is a mile long, I’m hoping I get to it all!
Happy baking,
Adrianna
Pie de Limón Cookie Bars Recipe
Ingredients
Cookie Crust:Â
- 2/3 cup unsalted butter, at room temperatureÂ
- 1/4 cup white granulated sugar
- 1 1/4 cups all-purpose flour
- Pinch kosher salt
Limón Filling:Â
- 4 large eggs, separated (we’ll be using the egg yolks and egg whites so be sure to save them both)Â
- 2 tablespoons all-purpose flour
- Juice from 2 lemons
- Juice from 1 lime, combination of citrus juice should equal 1/2 cupÂ
- 1 (14-ounce) can sweetened condensed milk
- 1/4 teaspoon kosher salt
Meringue Topping
- 1 large egg white
- 1/4 cup white granulated sugar
- Pinch of salt
Instructions
To make the cookie crust:
- Preheat oven to 350 degrees F. Line a 8-inch square baking dish with parchment on both sides. This pie is kinda sticky so I really think parchment is the way to go.Â
- In the bowl of a stand-up mixer, with the paddle attachment (OR a medium bowl and an electric hand mixer), combine the butter and sugar. Beat until smooth and fluffy, about 1 minute. Add the flour and and salt; mix until just combined. It will be crumbly.Â
- Transfer to the prepared baking dish and press into the bottom until it’s an even layer. Place the baking dish in the oven to bake for about 12 minutes.Â
To make the limón filling:
- In the bowl of a stand-up mixer, with the paddle attachment (OR in a clean medium bowl and an electric hand mixer), add the egg yolks, flour, lemon juice, lime juice, sweetened condensed milk and salt. Beat until smooth.Â
- Pour the limón filling into the baking dish on top of the par-baked crust. Transfer to the oven to bake for an additional 15 minutes, until the top is just a little bit jiggly. Remove from the oven and allow to cool for 1 hour. Transfer to the fridge to chill for at least 2 hours before serving.Â
To make the meringue topping:Â
- To the bowl of a stand-up mixer, with the whisk attachment (OR in a clean small bowl and an electric hand mixer), add the egg white. Beat until foamy, about 2 minutes. Add the sugar and salt; and beat until stiff peaks form, about 4 minutes. Transfer to a piping tip with the desired tip (I used a star tip).
- Right before serving, slice up the cookie bars. Feel free to cut them up however you like. I got about 8 out of mine, but definitely get more if you like.
- Pipe little stars/blobs of meringue onto top. If you like, you can use a torch to brown the meringue.Â
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am planning to make your lemon pie bars and I have a question. Your meringue looks far creamier and substantial than any meringue I have ever made. Have you considered a big spoon of marshmallow crème when the meringue holds its shape? I have not done so either but well, if the meringue doesn’t hold firm enough, then I plan to try the addition of marshmallow crème. I may cut up your lemon bars and add to my cookie tray. And the white on lemon looks so cool. Cranberry bars with your star meringue would be lovely also. Thanks for all the recipes.
These were so perfect! I’ve had issues with lemon bars in the past, but the top of these were creamy and so tart. Thanks!
Love this!
Do you not use the 4 egg whites from the limon filling? Or are those used in the meringue topping?
These look delicious – BUT I can’t find Eagle Brand for some reason. What is the can size/measurement for the condensed milk, so I can substitute another brand?
yes, you’ll need a 14-ounce can of sweetened condensed milk! 🙂
This recipe is amazing. You are a goddess. Another website almost ruined it. It was called “max something”, but you saved us. Bless up.
I made this yesterday and it is SUPER DELICIOUS! I tweaked it a bit.
I used almond flour instead of all purpose flour
Used only limes since that’s what I had
Used Celtic sea salt
And I didn’t make the topping cz it tasted AAAMAZING by itself!!