Lemon Meringue Pie Oat Bars
This post was sponsored by Conestoga Farms Eggs. Find them at your local grocery store here.
You might know from my Instagram stories that I’m picky about my eggs. Conestoga Farms eggs are the ultimate; local to Ontario (certified by Foodland Ontario), with high lutein and organic varieties available, and humanely raised on farms with space for the hens to roam freely. This is extremely important to me, and has been for as long as I can remember. You can read more about the Conestoga Farms philosophies here. I love reading about how the hens are free to roam around their yard, and that they lay their eggs in nests.
The high lutein eggs are fantastic for fresh pastas, shakshuka, and fried egg sandwiches. Any recipe where you want the yolk to shine. You’ll recognize them from their bright, saturated, orange-yellow yolks.
In this recipe I have used the Extra Large Organic Eggs, as their size and beautiful flavor makes them perfect for such a multi-egg-layered recipe.
Ingredients for Lemon Meringue Pie Oat Bars
Ingredients for Lemon Meringue Pie Oat Bars - Oat Bar Base
3 cups purity protocol gluten free rolled oats
1 tsp pure vanilla extract
½ cup maple syrup
½ cup unsweetened sunflower seed butter
2 tsp poppy seeds
A pinch of salt
Ingredients for Lemon Meringue Pie Oat Bars - Lemon Curd
1/2 cup lemon juice
½ tsp Pure vanilla extract
½ cup powdered sugar3 tbsp solid coconut oil or creamed coconut fat
Ingredients for Lemon Meringue Pie Oat Bars - Toasted Meringue Topping
½ cup powdered sugar
½ tsp pure vanilla extract
How to make Lemon Meringue Pie Oat Bars
Part 1: Prepare the oat bar base.
Preheat the oven to 375F and line a square 8-inch baking dish or cake pan with parchment paper.
Add all of the oat bar ingredients to a medium mixing bowl and fold together until well combined and clumpy. Press the mixture into the lined baking dish, allowing it to go up the sides of the baking dish about a half inch to create a lip, as if you were shaping a pie crust. Bake for 25 minutes or until the edges are crispy and golden brown. Set aside.
Part 2: Prepare the lemon curd.
Set up a double boiler with a small saucepan and a medium sized metal bowl. Add all of the lemon curd ingredients to the bowl before placing it over the heated water. Once on the heat, whisk continuously until the coconut fat melts and the mixture becomes thick, viscous, and a little jiggly. This could take up to 10 - 15 minutes. Whisking the egg constantly is imperative to preventing the egg from curdling. Do not use an electric beater as it will whip too much air into the eggs. You do not want the egg to be frothy or bubbly. As soon as the curd is thick and rich, take it off the heat and pour it into the cooked oat bar crust. Smooth it out and let chill in the fridge for about an hour, or until room temperature.
Part 3: Prepare the meringue topping.
Add all of the meringue ingredients to a large metal mixing bowl. Whip together using an electric beater until the egg whites for stiff peaks.
Part 4: Assembly.
Spoon the meringue onto the cooled oat bar and lemon curd base. Make lots of peaks and valleys using the back of a spoon. Preheat the oven to broil. Place the baking dish on the second highest rack and broil for 60 - 90 seconds, or until the peaks are golden brown with crisp edges. The time will vary depending on your oven so be sure to watch it closely.
Allow this golden brown creation to cool enough to handle, then carefully lift out the parchment so you can cut the bars into squares. After cutting - enjoy!
Makes 9 bars
