Is there anything more satisfying than the zesty zing of lemon paired with a cloud of sweet, golden meringue? These Lemon Meringue Pie Bars bring everything you love about the classic dessert into a fun, easy-to-share bar form. Imagine biting into a buttery shortbread crust, followed by a creamy, tart lemon layer, all topped with a billowy, lightly toasted meringue. Trust me, this one’s a game-changer.
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These bars are sunshine in dessert form—bright, bold, and totally irresistible. They’re perfect for spring and summer picnics, brunch with friends, or honestly, just treating yourself on a random weekday afternoon. And the best part? You don’t need to be a pastry chef to pull these off. Let’s get into why you’re going to fall in love with them.
Why You’ll Love Lemon Meringue Pie Bars
Versatile: These bars fit just about any occasion. Fancy enough for a dinner party, simple enough for a backyard BBQ.
Budget-Friendly: Lemons, eggs, sugar, and pantry staples. That’s all it takes to whip up these beauties.
Quick and Easy: No rolling dough or fussing with pie crusts. Everything presses into a pan and bakes like a dream.
Customizable: Add a splash of vanilla to the lemon curd, or a bit of zest to the crust if you want to experiment.
Crowd-Pleasing: That sweet-tart combo is practically impossible not to love. Adults and kids alike will be grabbing seconds.
Ingredients in Lemon Meringue Pie Bars
Here’s where the magic begins—three dreamy layers that come together in harmony:
Butter: Forms the base of our melt-in-your-mouth shortbread crust. Rich and buttery, just the way it should be.
All-Purpose Flour: Gives the crust structure and just the right amount of crumbly texture.
Powdered Sugar: Adds a delicate sweetness to the crust and helps keep it tender.
Eggs: These beauties do double duty—some go into the lemon filling, and the whites become that glorious meringue.
Granulated Sugar: Sweetens both the lemon layer and the meringue.
Fresh Lemon Juice: The star of the show. Freshly squeezed is key for that vibrant citrus punch.
Lemon Zest: Boosts the flavor in the filling—don’t skip it!
Cornstarch: Helps thicken the lemon curd to that perfect sliceable consistency.
Cream of Tartar: Stabilizes the meringue, giving you those dreamy peaks.
Vanilla Extract: Just a hint for 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 this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 350°F. A good start ensures everything bakes evenly and perfectly golden.
Make the Crust: In a bowl, mix together butter, flour, and powdered sugar until it forms a crumbly dough. Press this into a lined baking dish and bake until lightly golden.
Prepare the Lemon Layer: While the crust bakes, whisk together eggs, granulated sugar, lemon juice, zest, and cornstarch until smooth. Pour it over the hot crust once it’s out of the oven.
Bake Again: Return to the oven and bake until the lemon filling is just set. It should jiggle slightly but not be liquidy.
Make the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form. Fold in a touch of vanilla extract.
Top and Toast: Spread the meringue over the warm lemon layer, making sure to seal the edges. Use the back of a spoon to create swoops and peaks. Bake just until the top is golden.
Cool Completely: Let the bars cool completely before slicing. This helps them set and makes slicing clean and easy.
Serve and Enjoy: Slice into squares and serve chilled or at room temp. Watch them disappear!
Nutrition Facts
Servings: 12
Calories per serving: 215
Preparation Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
How to Serve Lemon Meringue Pie Bars
These bars are versatile little treats—here’s how to make them shine:
Fresh Berries: A few raspberries or blueberries on the side add a burst of color and a sweet contrast.
Whipped Cream: If you want to go all-in, a dollop of whipped cream never hurt anyone.
Chilled Plate: Serve cold for maximum refreshment on a hot day. That chill makes the lemon pop!
With Tea or Coffee: A lemon bar and a hot drink? Instant mood boost.
On a Dessert Platter: Pair with cookies, brownies, and other bars for a beautiful party display.
Additional Tips
Don’t Skip the Zest: Lemon zest brings essential depth and aroma—don’t leave it out!
Use Fresh Lemons: Bottled juice doesn’t hold a candle to the real thing.
Let It Cool: Slicing too early can lead to a messy, runny bar. Give it time to set!
Storage Tips: Store leftovers in the fridge in an airtight container for up to 3 days.
Make Ahead: These bars can be made a day in advance—just add the meringue closer to serving time if you want max fluffiness.
Freeze Without Meringue: You can freeze the crust and lemon layer (un-topped) for up to a month. Add fresh meringue after thawing.
FAQ Section
Q1: Can I use bottled lemon juice?
A1: You can, but I highly recommend fresh. It’s brighter, zingier, and worth the squeeze.
Q2: Can I make these gluten-free?
A2: Yep! Swap the flour in the crust for a gluten-free blend and you’re good to go.
Q3: How do I get stiff peaks in my meringue?
A3: Make sure your bowl and beaters are completely clean and free of grease. And don’t skip the cream of tartar!
Q4: Can I skip the meringue?
A4: Of course. You’ll have lemon bars instead—and they’re still amazing.
Q5: How long do these last in the fridge?
A5: About 3 days. The meringue is best fresh, but still tasty later!
Q6: Can I double the recipe?
A6: Yes! Just use a larger pan and keep an eye on baking times.
Q7: What if I don’t have cream of tartar?
A7: A splash of lemon juice or vinegar can work in a pinch to help stabilize the egg whites.
Q8: Why is my meringue weeping?
A8: This can happen if it’s undercooked or if sugar wasn’t fully dissolved. Try baking a little longer or using superfine sugar.
Q9: Can I use a kitchen torch instead of baking the meringue?
A9: Yes! A torch gives you more control and beautiful caramelization.
Q10: Do I need to refrigerate the bars after baking?
A10: Yes, especially if topped with meringue. Keeps them fresh and firm.
Conclusion
These Lemon Meringue Pie Bars are pure sunshine in every bite—bright, sweet, and just the right amount of tart. Whether you’re baking them for a gathering or sneaking one from the fridge at midnight (no judgment!), they’re guaranteed to lift your mood and make your taste buds dance. Give them a try, and let the citrusy joy begin.
Print
Lemon Meringue Pie Bars
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Meringue Pie Bars combine the crisp shortbread crust, tangy lemon filling, and sweet meringue topping into one irresistible, easy-to-share treat. Perfect for a picnic or any occasion that calls for a burst of citrus flavor!
Ingredients
For the Crust:
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1 3/4 cups all-purpose flour, spooned and leveled
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1/4 cup cornstarch
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1/2 teaspoon salt
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1 cup powdered sugar (plus more for finishing)
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1 cup cold unsalted butter, cut into small cubes (2 sticks)
For the Lemon Filling:
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6 large eggs
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2 1/2 cups granulated sugar
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1/3 cup + 1 tablespoon all-purpose flour
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1 cup fresh lemon juice
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2 tablespoons lemon zest
For Dusting:
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1 teaspoon powdered sugar
For the Meringue:
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2 egg whites
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2 tablespoons granulated sugar
Instructions
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Make the Crust:
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Spray a 9×13-inch baking dish with nonstick spray and line it with parchment paper, leaving an overhang on both long sides.
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In a food processor, pulse the flour, cornstarch, salt, and powdered sugar to combine. Add cold butter and pulse until the mixture resembles crumbs (10-15 seconds).
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Press the mixture evenly into the prepared pan, slightly up the sides. Refrigerate for 30 minutes (or freeze for 15 minutes).
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Preheat the oven to 350°F and bake for 15-20 minutes, until the edges are golden.
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Make the Lemon Filling:
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While the crust bakes, whisk together eggs, granulated sugar, flour, lemon juice, and lemon zest in a large bowl until the mixture is smooth and no lumps remain.
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After the crust is baked, quickly stir the lemon filling and pour it over the crust.
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Bake the assembled bars for 20-25 minutes, until the top is lightly browned and the custard is set.
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Let cool to room temperature before refrigerating until fully chilled and firm.
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Assemble and Cut the Bars:
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Once chilled, lift the bars using the parchment overhang and transfer them to a cutting board.
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Cut into even squares, cleaning the knife between slices for clean edges. Dust with powdered sugar.
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Make the Meringue:
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Beat egg whites with an electric mixer until frothy, gradually adding granulated sugar until stiff peaks form.
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Pipe or spoon the meringue onto the cooled lemon bars.
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Lightly brown the meringue with a kitchen torch or broil under high heat for 1-2 minutes, keeping an eye on them.
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Serve and Enjoy!
Notes
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For cleaner cuts, slightly dampen the knife and wipe it between slices.
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Chill the bars completely to ensure the filling is firm and easy to cut.
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If you don’t have a kitchen torch, broiling the meringue works great for a quick browning!
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 25g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg