Introduction

If you love the classic tangy flavor of lemon meringue pie but want a simpler, hand-held version, these Lemon Meringue Pie Bars are perfect. With a buttery shortbread crust, a bright and zesty lemon filling, and a fluffy, golden meringue topping, these bars are a crowd-pleaser that combines tartness and sweetness in every bite. Ideal for summer parties, afternoon tea, or any dessert table, these bars are as beautiful as they are delicious.

My Recipe Story

Ever since I was a child, lemon desserts have held a special place in my heart. My grandmother used to make the most incredible lemon meringue pies, and I loved helping her whip the egg whites until they formed stiff peaks. Over time, I realized that while pies are delightful, slicing them can be tricky and sometimes messy. That inspired me to create a more convenient version in bar form. These Lemon Meringue Pie Bars capture all the flavors of the classic dessert but in easy-to-serve squares, making them perfect for sharing with family and friends.

Why You’ll Love This Recipe

Easy to make, even for beginners
Bright, tangy lemon flavor balanced with sweet meringue
Buttery shortbread crust that holds its shape

Beautiful, golden meringue topping that impresses guests
Perfect for summer gatherings, potlucks, or afternoon tea
Can be made ahead of time and stored or frozen

Ingredient Breakdown

The foundation of these bars is a buttery, tender shortbread crust made from all-purpose flour, powdered sugar, and unsalted butter. Powdered sugar blends seamlessly into the flour, giving the crust a delicate texture that melts in your mouth. The butter not only provides richness but also helps the crust hold together once baked.

The filling is where the lemon flavor shines. Freshly squeezed lemon juice is combined with granulated sugar and eggs to create a luscious, tangy custard. Using fresh lemons is key; bottled juice can result in a flat, less vibrant taste. The eggs add structure to the filling, allowing it to set firmly while keeping it smooth and creamy.

Finally, the meringue topping adds lightness and sweetness. Whipped to stiff peaks, it creates a fluffy cloud-like layer that browns beautifully in the oven. This contrast of textures—the crisp crust, silky lemon filling, and airy meringue—is what makes these bars truly irresistible.

Equipment You’ll Need

9×13-inch baking pan
Mixing bowls (medium and large)

Electric mixer or stand mixer
Measuring cups and spoons
Whisk and spatula

Juicer or citrus press for fresh lemons
Cooling rack
Offset spatula (optional, for spreading meringue)

Step-by-Step Directions

Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later. Grease the pan lightly with butter or non-stick spray to ensure the crust doesn’t stick.
Make the crust: In a medium bowl, combine 1 ½ cups all-purpose flour and ½ cup powdered sugar. Add ½ cup softened unsalted butter and mix until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared baking pan and bake for 15–18 minutes or until lightly golden. Allow the crust to cool slightly while preparing the filling.
Prepare the lemon filling: In a large mixing bowl, whisk together 1 cup granulated sugar and 3 large eggs until smooth and slightly thickened. Gradually add 1 cup fresh lemon juice, whisking constantly to create a creamy, smooth filling. Pour the lemon mixture over the slightly cooled crust, spreading it evenly with a spatula.

Bake the bars: Return the pan to the oven and bake for an additional 20–25 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and allow the bars to cool completely at room temperature.
Prepare the meringue: While the bars are cooling, whip the egg whites until soft peaks form, then gradually add ¼ cup granulated sugar and continue whipping until stiff peaks form. Spread the meringue evenly over the cooled lemon filling, making peaks with the back of a spoon or spatula for a decorative effect.
Bake the meringue: Reduce the oven temperature to 325°F (160°C) and bake the bars for 10–12 minutes, or until the meringue is lightly golden. Keep a close eye to prevent burning. Remove from the oven and cool completely before slicing.

Slice and serve: Once fully cooled, lift the bars from the pan using the parchment overhang. Slice into squares or rectangles with a sharp knife, wiping the blade clean between cuts for neat edges. Serve at room temperature or chilled for a refreshing treat.

Variations & Substitutions

For a twist on the classic lemon flavor, you can add lime juice or orange juice to the filling for a citrus medley. If you prefer a gluten-free option, substitute the all-purpose flour in the crust with a gluten-free flour blend, keeping the same measurement. To make the bars extra indulgent, sprinkle some toasted coconut or finely chopped white chocolate over the meringue before baking. For a lower-sugar version, reduce the sugar in the filling slightly and use a sugar substitute suitable for baking.

Expert Tips & Troubleshooting

Use fresh lemons: Fresh juice provides bright, vibrant flavor that bottled juice can’t match.

Whip egg whites carefully: Make sure your mixing bowl and beaters are completely clean and dry for the meringue to whip properly.
Prevent weeping meringue: Bake the meringue until lightly golden to help stabilize it and reduce liquid separation.
Cutting bars neatly: Chill the bars before slicing and use a sharp knife to get clean edges.

Store properly: Keep the bars in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.

Storage, Freezing & Make-Ahead

These Lemon Meringue Pie Bars can be made a day in advance and stored in the refrigerator, covered with plastic wrap or an airtight container. They stay fresh for up to 3–4 days. For longer storage, you can freeze the bars without the meringue for up to 2 months. Once ready to serve, thaw completely and whip a fresh batch of meringue to top them. Freezing fully assembled bars with meringue is not recommended as the texture of the meringue will degrade.

Serving Ideas & Pairings

Serve these bars on a dessert platter for parties or afternoon tea. They pair beautifully with fresh berries, a dollop of whipped cream, or a light dusting of powdered sugar. For a beverage pairing, consider a cup of hot tea, iced tea, or even a light, sparkling lemonade to complement the citrus flavor. These bars are also a great addition to brunch spreads or picnic baskets.

FAQ

Can I use bottled lemon juice instead of fresh? While it’s possible, fresh lemon juice gives a brighter, more vibrant flavor that really makes these bars shine.
Can I make the crust ahead of time? Yes, the crust can be baked a day ahead and stored in an airtight container. Just add the lemon filling and meringue before serving.

Why is my meringue weeping? Weeping usually happens when the meringue is undercooked or overwhipped. Ensure it’s baked until lightly golden and spread evenly.
Can I use a different pan size? A 9×13-inch pan works best for these bars, but you can use an 8×8-inch pan for thicker bars. Adjust the baking time slightly.
How do I store leftover bars? Store in an airtight container in the refrigerator for up to 4 days. They can also be frozen without meringue for longer storage.

Can I make mini versions? Absolutely! Use a mini muffin tin or a small square pan and adjust baking times to prevent over-browning.

Final Thoughts

These Lemon Meringue Pie Bars are the perfect blend of tangy, sweet, and buttery goodness. They take the beloved flavors of a traditional lemon meringue pie and transform them into an easy-to-serve bar that’s ideal for any occasion. With fresh lemons, a tender crust, and a cloud-like meringue topping, this recipe is a guaranteed crowd-pleaser. Whether you’re looking for a dessert for a family gathering, a picnic, or simply a sweet treat to enjoy with your afternoon tea, these bars will quickly become a favorite in your baking repertoire. Don’t be surprised if you find yourself making them again and again—they’re that good!

Lemon Meringue Pie Bars

Author: Sarah White

Total Time: 1 hour 5 minutes
Yield: 12–16 bars 1x
Diet: Vegetarian

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Description

Tangy, buttery lemon bars topped with fluffy, golden meringue—perfect for a refreshing dessert or sweet snack.

Ingredients

Scale

1 ½ cups all-purpose flour

½ cup powdered sugar
½ cup unsalted butter, softened
1 cup granulated sugar

3 large eggs
1 cup fresh lemon juice (about 4–5 lemons)

Instructions

Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

Mix flour and powdered sugar in a bowl, then cut in butter until mixture forms coarse crumbs. Press into pan and bake 15–18 minutes until lightly golden.
In a separate bowl, whisk eggs and granulated sugar until smooth, then stir in fresh lemon juice. Pour over baked crust.
Bake for 20–25 minutes until filling is set but slightly jiggly. Cool completely.

Whip egg whites until soft peaks form, gradually add sugar, and beat until stiff peaks. Spread over cooled lemon layer.
Reduce oven to 325°F (160°C) and bake 10–12 minutes until meringue is lightly golden. Cool before slicing.
Lift from pan using parchment, cut into bars, and serve at room temperature or chilled.

Notes

Use fresh lemons for best flavor. Store in an airtight container in the refrigerator for up to 4 days. Optionally, add toasted coconut or berries as garnish.

Prep Time: 20 minutes
Cook Time: 45 minutes

Category: Dessert
Method: Baking
Cuisine: American