There’s something magical about the combination of tangy lemon curd and sweet, fluffy meringue. These Lemon Meringue Bars are like sunshine in dessert form—zesty, creamy, and topped with a dreamy cloud of meringue. If you love lemon pie but want something more portable (and, let’s be real, a little easier to make), this is the recipe for you. The buttery shortbread crust adds the perfect crunch, balancing the luscious lemon filling and airy topping. Trust me, once you take a bite, you’ll be hooked!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Lemon Meringue Bars
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a family gathering, a weekend treat, or just because you deserve something sweet, these bars are a must-try.
Versatile: Great for casual desserts, potlucks, or special occasions. They slice beautifully and travel well, making them perfect for sharing.
Budget-Friendly: Made with pantry staples like eggs, sugar, butter, and lemons. No fancy ingredients, just pure deliciousness.
Easy to Make: No need for a pie crust—this shortbread base comes together quickly, and the lemon filling is foolproof.
Bright & Refreshing: The perfect balance of sweet and tart, making it a refreshing treat year-round.
A Crowd Favorite: Lemon lovers and dessert fans alike will adore these bars. They disappear fast, so you might want to make a double batch!
Ingredients in Lemon Meringue Bars
Here’s the beauty of these bars—they use simple ingredients, but the flavors are anything but basic.
Shortbread Crust
Butter: Gives the crust its rich, buttery flavor. Softened butter makes for an easy-to-mix dough.
Sugar: A touch of sweetness to balance the tangy filling.
Flour: The base of the crust, creating a crisp yet tender texture.
Lemon Filling
Egg Yolks: These add richness and help thicken the filling. Save the egg whites for the meringue!
Lemon Juice: Freshly squeezed is best for the brightest, purest lemon flavor.
Sugar: Sweetens the filling while keeping that tart lemon zing.
Cornstarch: Ensures a smooth, silky texture by thickening the curd.
Meringue Topping
Egg Whites: Whip up to create the signature fluffy, cloud-like topping.
Sugar: Stabilizes the meringue and gives it that irresistible glossy finish.
Vanilla Extract: A little touch of warmth and depth in the meringue.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these irresistibly tangy bars:
Prepare the Shortbread Crust
Preheat your oven to [temperature] and line a baking dish with parchment paper. This makes it easy to lift the bars out once they’re baked. In a bowl, cream together butter and sugar until smooth. Add flour and mix until a soft dough forms. Press the dough evenly into the prepared dish and bake until lightly golden. Let it cool while you make the filling.
Make the Lemon Filling
In a saucepan, whisk together egg yolks, lemon juice, sugar, and cornstarch over medium heat. Stir constantly until thickened. Remove from heat and pour the lemon filling over the cooled crust, spreading it evenly.
Whip Up the Meringue
In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form. Stir in vanilla extract for extra flavor. Spread the meringue over the lemon filling, creating soft peaks with a spatula for that signature look.
Bake to Perfection
Bake until the meringue is lightly golden. Keep an eye on it—meringue browns quickly! Let the bars cool completely before slicing. This helps everything set for the perfect bite.
Serve and Enjoy
Slice into squares and serve! These bars are delicious on their own but even better with a dusting of powdered sugar or a dollop of whipped cream.
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
How to Serve Lemon Meringue Bars
These bars are best enjoyed chilled or at room temperature. Here are a few ways to make them even better:
With Fresh Berries: A handful of raspberries or blueberries adds a lovely burst of freshness.
With Tea or Coffee: The perfect pairing for an afternoon treat.
With Whipped Cream: A little extra creaminess never hurts!
As-Is: Honestly, they’re perfect straight from the pan.
For extra flair, serve them on a pretty platter with lemon zest sprinkled on top.
Additional Tips
Chill Before Slicing: For clean cuts, let the bars cool completely and chill in the fridge for at least an hour before slicing.
Use Fresh Lemon Juice: Bottled juice won’t have the same bright, tangy flavor.
Avoid Overbeating Meringue: Stop mixing once stiff peaks form to keep the meringue light and airy.
Store Properly: Keep leftovers in an airtight container in the fridge for up to [time duration].
Make Ahead: You can prepare the crust and filling in advance, then add the meringue and bake just before serving.
FAQ Section
Q1: Can I use store-bought lemon curd instead of making the filling?
A1: Yes! If you’re short on time, a good-quality lemon curd can work as a shortcut. Just spread it over the baked crust before adding the meringue.
Q2: How do I keep my meringue from shrinking?
A2: Spread the meringue all the way to the edges of the pan so it “seals” against the crust. This helps prevent shrinkage.
Q3: Can I make these bars dairy-free?
A3: Absolutely! Substitute the butter in the crust with a dairy-free alternative like coconut oil or vegan butter.
Q4: What’s the best way to store leftovers?
A4: Keep them in an airtight container in the fridge. They’re best enjoyed within [time duration] for the freshest taste.
Q5: Can I freeze these bars?
A5: It’s best to freeze them without the meringue, as meringue can become weepy when thawed.
Q6: How do I get perfectly clean slices?
A6: Use a sharp knife and wipe it clean between cuts for neat, bakery-style bars.
Q7: Can I make this recipe gluten-free?
A7: Yes! Swap the flour in the crust for a gluten-free baking blend.
Q8: What if I don’t have a hand mixer for the meringue?
A8: You can whisk it by hand, but it will take longer. A stand mixer makes the process much easier!
Q9: My meringue isn’t browning evenly—what should I do?
A9: If needed, pop the bars under the broiler for just a minute or two for even browning. Watch closely to avoid burning!
Q10: Can I make mini versions of these bars?
A10: Yes! Use a muffin tin for individual portions—just adjust the baking time accordingly.
Final Thoughts
If you love lemon desserts, these Lemon Meringue Bars are a must-try. They’re bright, tangy, and perfectly balanced with a crunchy crust and a fluffy, melt-in-your-mouth meringue. Whether you’re making them for a party or just treating yourself, they’re guaranteed to bring a little sunshine to your day. Happy baking!
Print
Lemon Meringue Bars
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 12 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Meringue Pie Bars are a bright, citrusy twist on the classic pie, featuring a buttery shortbread base, a zesty lemon filling, and a fluffy marshmallow meringue topping. They’re easy to serve, making them the perfect portable dessert for gatherings, potlucks, or an indulgent treat at home. Whether you’re looking for simple high-protein meals, recipes to try, or a healthy recipe with fresh ingredients, these bars will satisfy your sweet tooth
Ingredients
Shortbread Base:
-
2 1/4 cups shortbread cookie crumbs (about 8 oz/225g cookies)
-
3 tbsp unsalted butter, melted
Lemon Layer:
-
1 1/2 cups granulated sugar
-
Small pinch of salt
-
1/2 cup freshly squeezed lemon juice (from about 3-4 lemons)
-
Zest of 1 medium lemon
-
4 large eggs, at room temperature
Marshmallow Topping:
-
4 large egg whites, at room temperature
-
3/4 cup granulated sugar
-
Pinch of cream of tartar (optional, for stability)
Instructions
-
Prepare the Crust:
-
Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with aluminum foil, leaving an overhang for easy removal. Lightly coat with cooking spray.
-
In a bowl, mix shortbread crumbs and melted butter until evenly moistened. Press firmly into the prepared pan.
-
Bake for 14 minutes, until edges start to turn golden.
-
-
Make the Lemon Filling:
-
While the crust bakes, whisk together sugar, salt, and lemon zest in a medium bowl.
-
Add lemon juice and whisk until combined.
-
Add eggs and whisk until smooth.
-
Once the crust is done, pour the lemon mixture over the hot crust.
-
Bake for 18-22 minutes, until the edges are set but the center is slightly jiggly.
-
Let cool at room temperature, then cover and refrigerate for at least 3 hours or overnight.
-
-
Prepare the Marshmallow Meringue:
-
When ready to serve, bring 2 inches of water to a simmer in a saucepan.
-
In a heatproof bowl, combine egg whites and sugar, then place over simmering water. Whisk constantly for 5-7 minutes, until it reaches 140°F (60°C) and the sugar is dissolved.
-
Transfer to a stand mixer with a whisk attachment and beat on medium-high speed for 5-7 minutes, until stiff peaks form.
-
-
Assemble & Toast the Meringue:
-
Lift chilled bars from the pan using the foil overhang.
-
Spread the meringue over the top, making decorative swirls.
-
Torch Method: Lightly toast the meringue with a kitchen torch until golden.
-
Broiler Method: Place under a broiler for 1-2 minutes, watching closely to prevent burning.
-
Use a sharp knife to cut into squares. For the cleanest cuts, dip the knife in hot water and wipe it dry between slices.
-
Serve immediately or within a few hours for the best texture.
-
Notes
-
For extra flavor, add a dash of vanilla extract to the meringue.
-
Store leftovers in the fridge for up to 2 days, but note that the meringue may soften.
-
Swap shortbread cookies for graham crackers or digestive biscuits for a different crust variation.
Nutrition
- Serving Size: 1 square
- Calories: 210 kcal
- Sugar: 22g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg