Lemon Meringue Pie Bars

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Lemon Meringue Pie Bars are a delicious twist on the classic lemon meringue pie. They have a buttery shortbread crust, a smooth and tangy lemon filling, and a light, fluffy meringue topping. These bars are easier to make than a traditional pie, slice beautifully, and are perfect for parties, holidays, or anytime you’re craving a sweet and citrusy dessert.

Ingredients

For the Shortbread Crust

  • 1 cup (225 g) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

For the Lemon Filling

  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 2 tablespoons lemon zest
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt

For the Meringue Topping

  • 4 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  3. In a bowl, cream together the butter and sugar until light and fluffy.
  4. Add the flour and salt, mixing until a soft dough forms.
  5. Press the dough evenly into the bottom of the prepared pan.
  6. Bake for 18–20 minutes, or until lightly golden. Remove from the oven and set aside.

Step 2: Make the Lemon Filling

  1. In a large bowl, whisk together the eggs and sugar until smooth.
  2. Add the lemon juice, lemon zest, flour, and salt. Whisk until fully combined.
  3. Pour the lemon mixture over the warm crust.
  4. Return the pan to the oven and bake for 22–25 minutes, until the filling is set but still slightly soft in the center.

Step 3: Prepare the Meringue

  1. In a clean, dry bowl, beat the egg whites on medium speed until foamy.
  2. Add the cream of tartar and continue beating.
  3. Gradually add the sugar, one tablespoon at a time, beating on high speed.
  4. Beat until stiff, glossy peaks form.
  5. Gently mix in the vanilla extract.

Step 4: Assemble and Bake

  1. Spread the meringue evenly over the hot lemon layer, making sure it reaches the edges to seal.
  2. Use the back of a spoon to create decorative peaks.
  3. Bake for 10–12 minutes, or until the meringue is lightly golden on top.

Cooling and Cutting

  • Allow the bars to cool completely at room temperature.
  • Refrigerate for at least 2 hours before slicing for clean, neat bars.
  • Lift out using the parchment paper and cut into squares or rectangles.

Tips for Perfect Lemon Meringue Pie Bars

  • Use fresh lemon juice for the best flavor
  • Make sure no egg yolk gets into the egg whites
  • Spread meringue while the lemon filling is still hot to prevent shrinking
  • Chill before cutting to help the layers set properly

Storage

  • Store in the refrigerator in an airtight container for up to 3 days
  • Best enjoyed cold or slightly chilled

Why You’ll Love This Recipe

  • Easier than a traditional lemon meringue pie
  • Perfect balance of sweet and tangy flavors
  • Soft, creamy, and crunchy textures in every bite
  • Ideal for holidays, brunches, and special occasions