Sweet Lemon Meringue Bars with an Easy Shortbread Crust
This post may contain affiliate links. If you make purchase after clicking a link, I may receive a commission at no extra cost to you.
If you love a classic lemon meringue pie, you’re going to love Lemon Meringue Bars. They have the same bright, tangy lemon filling and fluffy sweet meringue on top. Everything sits on top of a rich buttery crust, but in an easy to slice bar form.
Lemon Meringue Bars
Lemon desserts have always been a favorite in our house. The fresh lemon flavor just feels like sunshine in the kitchen and are perfect for spring time.
I first made these Lemon Meringue Bars on a warm afternoon when I was craving something bright and sweet.
Instead of making a whole lemon meringue pie, I wanted something simple and easy to slice. Bars felt like the perfect choice. They still have a buttery crust, the tangy lemon filling, and the fluffy meringue everyone loves.
When they came out of the oven, the top was lightly toasted like lemon meringue pie, and the kitchen smelled amazing. They didn’t last long!
My lemon meringue bars have become a favorite recipe we continue to make each year around Easter.
Why You’ll Love Lemon Meringue Bars
- Classic flavor in an easy form: They taste just like a classic lemon meringue pie, but they’re simple to slice and serve as bars.
- Great for sharing: The bars are easy to cut and perfect for gatherings, potlucks, Easter lunch, or a family dessert.
- Beautiful and impressive: The golden meringue on top makes them look special without being difficult to make.
Ingredients for Lemon Meringue Bars
Shortbread Crust
- Unsalted Butter: Soft unsalted butter creates the buttery shortbread crust.
- Powdered Sugar: Sweetens the crust and helps keep it soft.
- All-Purpose Flour: It forms the dough for the crust.
- Salt: A pinch of salt balances the sweetness and keeps the crust from tasting flat.
Lemon Filling
- Large Lemons: Large lemons make the best fresh lemon juice and lemon zest for the lemon mixture filling.
- Granulated Sugar: Plain white sugar, often called cane sugar, sweetens the filling the perfect balance of tart and sweet.
- Eggs: Whole eggs gives the filling its smooth, custardy texture.
- All-Purpose Flour: Helps stabilize the filling so the bars slice neatly and keeps everything from being runny.
- Cornstarch: Cornstarch thickens the lemon mixture and helps them to slice evenly.
Meringue
- Egg Whites: The egg whites are whipped to create the cloud-like meringue topping.
- Cream of Tartar: A simple ingredient to help stabilize the whipped egg whites.
- Granulated Sugar: Sugar sweetens the meringue and helps it turn smooth and glossy.
How to Make Lemon Meringue Pie Bars
Prepare the Pan: Heat your oven to 350°F. Line a 9×9-inch square baking dish with two small pieces of parchment paper and set aside. The parchment paper will make for easy removal of the bars once they are cooled.
Make the Crust: You’ll start by making the crust. Cream the butter in a large bowl with an electric hand mixer until smooth. Mix in the powdered sugar, then add the flour and salt. The crust should be crumbly like a cookie dough or shortbread.
Press and Bake the Crust: Press the dough firmly into an even layer into the bottom of the pan. Try to make it nice and flat. Bake for about 20 minutes, or until the edges start to turn lightly golden brown.
Prepare the Lemon Filling: While the crust is baking, zest the lemons into a large mixing bowl. Then juice the lemons and set the juice aside. Add the sugar to the bowl and rub it together with the zest until it smells like fragrant like lemons.
Mix the Filling: Add the eggs to the bowl and whisk everything together. Then add the flour, cornstarch, and the lemon juice you saved earlier. Whisk and continue beating until the mixture is smooth and well combined.
Bake the Lemon Layer: Pour the lemon filling right over the baked crust. Place the pan back in the oven and bake for another 20 minutes, or until the lemon filling looks set.
NOTE: If you are going to bake the meringue to toast it, I recommend adding the meringue on top while the bars are still warm and before you slice them. Then bake the bars for 5 minutes. Let the bars cool completely on a wire rack.
Make the Meringue:
Once the bars have cooled, wipe out a large mixing bowl with a little lemon juice or vinegar. This helps remove grease so the meringue whips properly. Beat the egg whites and cream of tartar with a mixer until soft glossy peaks form.
Add the Sugar:
Slowly add the sugar, one tablespoon at a time. Beat for about 30 seconds on medium speed each time you add another tablespoon of sugar. You want to make sure the sugar has dissolved completely so the meringue doesn’t weep.
Rub a small bit of meringue between your fingers to feel for any little bits of sugar, and keep beating until it feels smooth and holds stiff peaks.
Top the Bars:
Cut the lemon bars into 16 squares. Transfer the meringue into a piping bag and pipe it on top of the lemon bars. Then use a kitchen torch to lightly toast the pillowy meringue until it turns a soft golden color.
Ways to Serve Lemon Meringue Bars
- Chilled from the fridge: Serve them cold for a refreshing lemon treat on a warm day.
- With fresh berries: A few strawberries, raspberries, or blueberries on the side add color and extra sweetness.
- On a dessert tray: Cut into neat squares with a sharp knife and place on a dessert tray for parties or potlucks.
- As an afternoon treat: Enjoy one with a cup of coffee, iced tea, or Brazilian lemonade for an afternoon pick me up.
How to Store Leftovers
To store leftover lemon meringue bars, first let them cool to room temperature. Then place them in an airtight container and keep them in the refrigerator.
If you’re stacking them, lay a little parchment paper between the layers so they don’t stick together. They’ll stay fresh for about 2–3 days, and they taste especially good chilled straight from the fridge.
Frequently Asked Questions
Do lemon meringue bars need to be refrigerated?
Yes, the lemon filling and meringue both contain eggs, so chilling them helps them stay fresh and safe to eat.
How do I know when the lemon filling is set?
The filling will look firm and no longer jiggle in the center. It will continue to set a little more as the bars cool.
Can I make lemon meringue bars ahead of time?
Yes, you can make them a day in advance. Just store them in the refrigerator and bring them to room temperature before serving or serve them ice cold.
More Dessert Bar Recipes
- Lemon Blueberry Cheesecake Bars
- Lemon Raspberry Cheesecake Bars
- Red Velvet Fudge Bars
- Caramel Apple Cheesecake Bars
Lemon Meringue Pie Bars
Ingredients
Shortbread Crust
- 1 cup Butter softened
- 1/2 cup Powdered Sugar
- 2 1/2 cups All Purpose Flour spooned and leveled
- 1/2 tsp. Salt
Lemon Filling
- 3 Large Lemons
- 1 1/2 cups Granulated Sugar
- 4 Large Eggs
- 3 tbsps All Purpose Flour
- 1 tbsp Corn Starch
Meringue
- 3 Large Egg Whites room temperature
- 1 tsp Cream of Tartar
- 3/4 cup Granulated Sugar
Instructions
Make the Crust
- Heat the oven to 350°F. Line a 9×9-inch square pan with two small pieces of parchment paper and put aside.
- Cream the butter in a large bowl with a mixer until smooth. Mix in the powdered sugar, then add the flour and salt. The crust should be crumbly like a cookie dough or shortbread.
- Press the dough firmly and evenly into the bottom of the parchment-lined pan, and bake for 20 minutes or until the edges start to brown slightly.
Make the Filling
- While the crust is baking, make the lemon filling. Zest the lemons into a large mixing bowl, then juice them. Put the juice aside. Add the sugar to the large bowl, and rub it together with the zest until fragrant.
- Add the eggs, then beat the mixture with a whisk. Add the flour, cornstarch, and reserved lemon juice, and continue beating until combined and smooth.
- Pour the lemon filling over the baked crust and bake for another 20 minutes or until the lemon filling has set. Cool the bars completely on a wire rack. (NOTE: If you are going to bake the meringue to toast it, I recommend adding the meringue on top while the bars are still warm and before you slice them. Then bake the bars for 5 minutes.)
Make the Meringue
- Once the bars have cooled, make the meringue topping. Wipe down a large mixing bowl with lemon juice or vinegar to make sure there is no grease. Grease will keep a meringue from getting stiff.
- Use a mixer to beat the egg whites and cream of tartar to soft peaks. Then gradually add the sugar, 1 tablespoon at a time, and beat for at least 30 seconds at medium speed each time you add another tablespoon of sugar. You want to make sure that the sugar has dissolved completely to avoid a meringue that beads or weeps. Rub a small bit of meringue between your fingers to feel for any granules of sugar, and keep beating until it feels smooth and the meringue is stiff.
- Cut the bars into 16 square pieces. Transfer the meringue to a piping bag, and cut off the tip to form a ½ inch hole. Pipe the meringue on top of the bars, then use a kitchen torch to toast the meringue.
- Serve at room temperature, and store in the refrigerator for up to 3 days.
