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5 from 7 votes

Pie de Limón Cookie Bars Recipe

These pie de limón cookie bars are perfectly tart and sweet all on top of a cookie crust. They're perfect for a trasnportable treat.
Prep Time15 mins
Cook Time25 mins
Chilling Time3 hrs
Total Time3 hrs 40 mins
Course: Cookies, Dessert
Cuisine: American, Christmas, Holiday, Peruvian
Keyword: best lemon bars, pie de limon, pie de limon peruano, pie de limon receta
Servings: 8
Calories: 262kcal
Cost: $9

Ingredients

Cookie Crust: 

  • 2/3 cup unsalted butter at room temperature 
  • 1/4 cup white granulated sugar
  • 1 1/4 cups all-purpose flour
  • Pinch kosher salt

Limón Filling: 

  • 4 large eggs separated (we’ll be using the egg yolks and egg whites so be sure to save them both) 
  • 2 tablespoons all-purpose flour
  • Juice from 2 lemons
  • Juice from 1 lime combination of citrus juice should equal 1/2 cup 
  • 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. 
  • 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. 
  • 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. 

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. 
  • 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. 

To make the meringue topping: 

  • 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. 

Notes

Equipment: 
8x8-inch Cake Pan | Parchment Sheets
 
 

Nutrition

Calories: 262kcal | Carbohydrates: 29g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 75mg | Potassium: 25mg | Fiber: 1g | Sugar: 13g | Vitamin A: 473IU | Calcium: 7mg | Iron: 1mg