If you are looking for a bright and tangy dessert that combines the nostalgic charm of classic lemon meringue with convenient bar form, this Lemon Meringue Pie Bars Recipe is your new best friend in the kitchen. Each bite delivers a beautiful balance of zesty lemon filling atop a buttery shortbread crust, crowned with a perfectly toasted, cloud-like meringue. These bars are not only visually stunning but also incredibly satisfying, offering a delightful mix of textures and flavors that will have everyone coming back for seconds.
Ingredients You’ll Need
Before diving in, it’s amazing to appreciate just how simple yet essential these ingredients are. Each one plays a crucial role—whether it’s the buttery crust, the tangy lemon filling, or the delicate meringue topping—bringing this recipe to life with fantastic flavor and texture.
- 1 cup all-purpose flour: The foundation for the shortbread crust, providing structure.
- 1/4 cup powdered sugar: Adds a subtle sweetness and helps tenderize the crust.
- 1/4 tsp salt: Enhances all the flavors beautifully.
- 1/2 cup unsalted butter, room temperature: Creates that rich, crumbly shortbread texture.
- 1 1/4 cups granulated sugar: Sweetens the lemon filling for perfect balance.
- 2 Tbsp finely grated lemon zest: Packs a burst of citrus aroma and flavor.
- 6 large egg yolks: Provide richness to the filling while lending a silky texture.
- 2 large eggs: Help set the filling for the perfect firm yet creamy consistency.
- 1/4 cup all-purpose flour: Thickens the lemon layer for a custardy feel.
- 1 Tbsp + 2 tsp cornstarch: Adds additional thickening power to the filling.
- 1/2 tsp fine salt: Balances the sourness of the lemon juice beautifully.
- 1 cup fresh lemon juice: The star ingredient, delivering bright, fresh lemon flavor.
- 3 egg whites: Used for the fluffy meringue topping.
- 2/3 cup granulated sugar: Sweetens and stabilizes the meringue for glossy peaks.
- 1/8 tsp fine salt: Enhances the meringue’s flavor and texture.
How to Make Lemon Meringue Pie Bars Recipe
Step 1: Prepare the Shortbread Crust
Start by preheating your oven to 350°F (175°C). Line an 8 or 9-inch square pan with foil and lightly spray it with non-stick baking spray to ensure easy removal. Mix the flour, powdered sugar, salt, and softened butter using a fork or pastry cutter until it forms a slightly crumbly but moldable dough. Press this evenly into the bottom of your pan and prick the surface with a fork to prevent bubbling. Bake for 22-25 minutes until the edges just begin to brown, then transfer to a wire rack to cool while you adjust your oven temperature for the filling.
Step 2: Whip Up the Lemon Filling
Lower your oven to 300°F (150°C). In a large bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar for a couple of minutes until it smells irresistibly fresh and citrusy. Then add the egg yolks, whole eggs, flour, cornstarch, salt, and fresh lemon juice. Whisk everything together until smooth and fully combined. Pour this luscious lemon mixture over your pre-baked crust and bake for another 35-42 minutes. You’ll know it’s done when the filling mostly sets but still has a slight jiggle in the center—the perfect sign of creamy indulgence.
Step 3: Chill Before Adding the Meringue
Once the lemon filling is baked to perfection, cool the pan on a wire rack. For best results, chill the bars in the refrigerator for at least an hour, or overnight if you can wait that long. This chilling step ensures the filling sets nicely, so your bars slice beautifully.
Step 4: Make the Meringue Topping
While your bars chill, bring about an inch of water to a simmer in a medium pot. In a heatproof bowl set over the pot, combine the reserved egg whites, granulated sugar, and a pinch of salt. Whisk constantly over the simmering water until the mixture reaches 160°F (71°C) or feels smooth and sugar-free between your fingers, about 3 minutes. Remove from heat and transfer to a stand mixer. Beat on medium-high until you achieve stiff, glossy peaks that hold their shape like little mountains—this meringue is the crowning glory!
Step 5: Finish and Toast the Meringue
Spread the meringue evenly over the chilled lemon bars, creating inviting swirls with the back of a spoon or offset spatula. Use a kitchen torch to toast the meringue until golden and slightly caramelized, giving it that irresistible toasted flavor and texture. If you don’t have a torch, place the pan under a hot broiler for about 30 seconds to achieve similar results. Finally, slice into 16 squares and get ready to be wowed by the magic of this Lemon Meringue Pie Bars Recipe.
How to Serve Lemon Meringue Pie Bars Recipe
Garnishes
Adding a small garnish elevates the presentation and adds a fresh touch. A sprinkle of extra lemon zest or a few fresh mint leaves adds a burst of color and aroma, while a dusting of powdered sugar can bring a lovely delicate finish. Whipped cream on the side can complement the tanginess, especially for those who crave a creamy element with every bite.
Side Dishes
These bars shine superbly on their own as a dessert or afternoon treat, but if you want to create a memorable dessert spread, serve them alongside fresh berries or a simple fruit salad. A light cup of tea or a sparkling lemonade pairs beautifully to highlight the lively citrus flavors, creating a well-rounded, refreshing experience.
Creative Ways to Present
For parties or gatherings, consider plating your Lemon Meringue Pie Bars on a stylish platter with edible flowers or lemon slices for that wow factor. Alternatively, serve each bar in a small decorative cupcake liner to keep them neat and easy to grab. Another fun idea is to make mini versions by using a muffin tin as the base—it’s a delightful twist that still bursts with the familiar flavors you love.
Make Ahead and Storage
Storing Leftovers
Once cooled and topped with meringue, store your lemon bars in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to 3-4 days, giving you plenty of time to enjoy this treat without rushing. The crust maintains its crispness while the lemon filling remains luscious.
Freezing
While freezing fresh meringue can be tricky since it loses some of its texture, you can freeze the bars without the meringue topping. Simply prepare the crust and lemon filling layers, freeze them solid, and then add fresh meringue topping after thawing and before serving. Wrapped tightly, the crust and filling can last up to 2 months in the freezer.
Reheating
If you like your bars slightly warm, remove them from the fridge and let sit at room temperature for 10-15 minutes before serving. Avoid microwaving the meringue as it can cause weeping or change the texture. The subtle chill actually enhances the flavors and keeps the meringue perfectly fluffy and light.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best because it provides the bright, fresh acidity crucial for this recipe’s vibrant flavor. Bottled lemon juice often lacks the natural brightness and can alter the overall taste of your bars.
What if I don’t have a kitchen torch?
No worries! You can easily achieve a beautifully toasted meringue by placing the bars under a preheated broiler for about 30 seconds. Just keep a close eye so the meringue browns evenly without burning.
How do I avoid the crust becoming soggy?
Pre-baking the shortbread crust until golden before adding the lemon filling is key. This step prevents sogginess by setting the crust firmly and creating a nice barrier that holds up against the moist filling.
Why do I need to rub lemon zest into sugar?
This simple technique releases essential oils from the zest, infusing the sugar with intense lemon aroma and flavor that elevates every bite of your bars.
Can I make these bars gluten-free?
You can substitute the all-purpose flour in the crust and filling with a gluten-free flour blend that measures cup-for-cup. Make sure your blend contains xanthan gum or another binder for the best texture.
Final Thoughts
Making this Lemon Meringue Pie Bars Recipe is such a joyful experience because it transforms a beloved classic into a portable, easy-to-share treat packed with sunshine and sweetness. Once you try these bars, their perfect balance of tart, sweet, and fluffy will have you reaching for the recipe time and time again. So go ahead, bake a batch, share them with your loved ones, and bask in the happy smiles and satisfied sighs that follow.
Print
Lemon Meringue Pie Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Lemon Meringue Pie Bars are a delightful twist on the classic pie, featuring a buttery shortbread crust, tangy lemon filling, and a fluffy, toasted meringue topping. These bars are easy to make and perfect for any occasion, offering a perfect balance of sweet and tart flavors enveloped in a creamy texture with a crisp meringue finish.
Ingredients
Shortbread Crust
- 1 cup all-purpose flour, spooned and leveled (130g)
- 1/4 cup powdered sugar (30g)
- 1/4 tsp fine salt (3g)
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
Lemon Filling
- 1 1/4 cups granulated sugar (250g)
- 2 Tbsp finely grated lemon zest (zest of 2 large lemons or 4 small lemons)
- 6 large egg yolks, room temperature (156g) – save 3 egg whites for meringue
- 2 large eggs, room temperature (112g)
- 1/4 cup all-purpose flour (35g)
- 1 Tbsp + 2 tsp cornstarch
- 1/2 tsp fine salt
- 1 cup fresh lemon juice (juice of 5–6 small lemons) (240g)
Meringue Topping
- 3 egg whites, reserved from filling (90g)
- 2/3 cup granulated sugar (133g)
- 1/8 tsp or a pinch of fine salt
Instructions
- Prepare Shortbread Crust: Preheat the oven to 350°F (175°C). Line an 8-inch or 9-inch square pan with foil and spray with non-stick baking spray. Combine 1 cup flour, 1/4 cup powdered sugar, 1/4 tsp salt, and 1/2 cup softened butter using a fork or pastry cutter until crumbly. Press the dough evenly into the pan and prick it thoroughly with a fork. Bake for 22-25 minutes until edges start to brown. Let cool on a wire rack. Lower oven temperature to 300°F (150°C).
- Make Lemon Filling: In a large bowl, mix 1 1/4 cups sugar and 2 Tbsp lemon zest by rubbing zest into sugar for about 2 minutes until aromatic. Whisk in 6 egg yolks, 2 whole eggs, 1/4 cup flour, cornstarch, and 1/2 tsp salt until smooth. Add 1 cup fresh lemon juice and combine fully. Pour filling over cooled crust and bake for 35-42 minutes at 300°F. Use a shake test to ensure filling is set but slightly jiggly in center. Cool on a wire rack, then chill in the fridge for at least 1 hour (or overnight).
- Prepare Meringue Topping: Bring about 1 inch of water to a simmer in a medium pot. In a heatproof metal bowl, combine 3 egg whites, 2/3 cup sugar, and a pinch of salt. Place bowl over simmering water without letting water touch the bowl bottom. Whisk constantly for 3 minutes until mixture reaches 160°F (71°C) and sugar is dissolved, feeling smooth and hot between fingers.
- Whip Meringue: Remove bowl from heat, dry bottom, and transfer mixture to a stand mixer. Whisk at medium-high speed until stiff, glossy peaks form that stand upright. Check to avoid overwhipping.
- Assemble and Toast Meringue: Spread meringue evenly over chilled lemon bars using the back of a spoon or offset spatula, creating decorative swirls. Brown meringue with a kitchen torch or place under preheated broiler for about 30 seconds until golden and toasted.
- Slice and Serve: Use a sharp knife to cut the bars into 16 squares. Serve and enjoy your delicious Lemon Meringue Pie Bars.
Notes
- Do not use parchment paper to line the pan as it can catch fire under the broiler when toasting the meringue. Use foil instead.
- Make sure egg whites used for meringue are at room temperature for better volume when whipping.
- The shake test helps ensure the lemon filling is properly set without overbaking.
- Protect the bottom of the bowl from touching simmering water to avoid cooking the egg whites prematurely in the meringue step.
- If you don’t have a kitchen torch, broiling quickly is an effective alternative to toast the meringue.
- Chilling the bars before topping with meringue ensures a smooth layering and better set filling.
