Lemon Meringue Pie Bars - Recipes By Clare

Buttery shortbread crust, tangy lemon filling, and fluffy toasted meringue come together in a perfectly portable, bright dessert that’s sure to delight. Whether for summer gatherings, brunch, or a sweet snack, these bars pack all the classic lemon meringue pie flavors in a convenient slice.

Why Lemon Meringue Bars?

Lemon meringue pie has long been a beloved classic—zesty lemon curd topped with a cloud of toasted meringue on a crisp crust. But slicing and serving pie can be messy, and not everyone has the time or patience for a whole pie. Enter lemon meringue pie bars: easy to slice, easy to share, and ideal for picnic baskets or lunchboxes.

The buttery shortbread crumb base offers a sweet, crisp foundation that contrasts beautifully with the bright, silky lemon filling. Then the marshmallow-style meringue topping is both light and decadent — a triumphant finish.

Ingredients Breakdown & Why They Matter

Shortbread Crust

Shortbread cookie crumbs (2¼ cups): Using cookies for the crust is a shortcut to achieve a perfectly buttery, crumbly base without making dough from scratch. Classic shortbread cookies work best for their buttery, sweet flavor and sturdy texture.
Unsalted butter (3 Tbsp, melted): Butter binds the crumbs and bakes into a crisp, golden crust. Use good quality butter for maximum flavor.

Lemon Filling

Granulated sugar (1½ cups): Sweetens the tart lemon juice, balancing the flavor.
Salt (pinch): Enhances all flavors, cutting through sweetness and brightening lemon notes.
Fresh lemon juice (½ cup): Provides the key tartness and freshness. Freshly squeezed lemons are a must for bright, authentic flavor.
Lemon zest (zest of 1 medium lemon): Adds intense citrus aroma and flavor. Don’t skip this!
Eggs (4 large, room temp): Eggs help the filling set into a smooth custard-like consistency.

Marshmallow-Style Meringue

Egg whites (4 large, room temp): Whipped into a fluffy foam, they create the classic meringue topping.
Granulated sugar (¾ cup): Sweetens and stabilizes the meringue, helping it hold stiff peaks.
Cream of tartar (pinch, optional): Stabilizes egg whites and prevents overbeating or weeping.

Equipment You’ll Need

9×9 inch square baking pan
Aluminum foil (for lining)
Nonstick cooking spray
Mixing bowls (heatproof for double boiler)
Whisk and electric mixer (stand or hand)
Candy or instant-read thermometer (to reach 135°F when heating meringue)
Kitchen torch or oven broiler
Sharp knife

Step-By-Step Directions with Tips

1. Preheat & Prep Your Pan

Set your oven to 350 °F (177 °C). Line the 9×9 pan with foil, leaving about 2 inches overhang on two sides for easy lifting later. Spray lightly with nonstick spray—this ensures the bars don’t stick to the foil and come out clean.

2. Make the Shortbread Crust

Combine the shortbread cookie crumbs and melted butter in a bowl. Mix until crumbs are fully coated and resemble wet sand.

Press the mixture firmly into the bottom of the prepared pan to create an even layer. Use the bottom of a measuring cup or glass to press firmly and evenly.

Bake for 14 minutes until the edges just start turning golden. The crust will firm up as it cools but this initial bake keeps it from getting soggy under the filling.

Remove from oven and let cool slightly while preparing the filling.

3. Prepare the Lemon Filling

In a large bowl, whisk together the sugar, salt, and lemon zest.

Add the fresh lemon juice, whisking until combined.

Add eggs one at a time, whisking well after each until the mixture is smooth and homogenous.

4. Bake the Lemon Layer

Pour the lemon filling over the warm crust, smoothing the top with a spatula.

Return the pan to the oven and bake for 18–22 minutes, or until the edges are set but the center still jiggles slightly when shaken. This ensures the filling will set perfectly once chilled.

Remove from oven and place on a wire rack to cool for 30 minutes.

Transfer to the refrigerator and chill for at least 3 hours to fully set the lemon layer before adding meringue.

5. Make the Marshmallow Meringue

Set a heatproof bowl over a pot of simmering water (double boiler setup).

Combine the egg whites, sugar, and cream of tartar in the bowl.

Whisk constantly until the mixture reaches 135 °F (soft-ball stage) or until the sugar has fully dissolved (no graininess when rubbed between fingers).

Remove from heat and transfer the mixture to a stand mixer. Beat on high speed for 3–5 minutes, until the meringue forms stiff, glossy peaks.

6. Top & Brown the Meringue

Using the foil overhang, lift the chilled lemon bars out of the pan and onto a baking sheet lined with parchment.

Spread the meringue evenly over the lemon layer, creating decorative swirls and peaks with the back of a spoon.

Use a kitchen torch to toast the meringue until golden brown, being careful not to burn it.

If you don’t have a torch, place under the oven broiler for 20–30 seconds, watching closely.

7. Slice & Serve

Let the bars rest for 5 minutes after browning.

Dip a sharp knife in hot water and wipe dry between each cut for clean slices.

Cut into 12 equal squares and serve immediately for best texture.

Storage Tips

Store bars without meringue in an airtight container in the refrigerator up to 24 hours.
Add fresh meringue just before serving to keep it light and fluffy.
Avoid freezing; lemon filling and meringue textures degrade when thawed.

Pro Tips & Tricks for Perfect Bars

Use room temperature eggs: They whip better and help the lemon filling bake evenly.
Don’t skip zest: Lemon zest is the soul of the flavor. Fresh is best.
Shortbread cookie crumbs shortcut: Saves time versus making crust from scratch, but homemade crust is always an option!
Make ahead: The lemon bars (through step 4) can be made a day ahead; add meringue topping just before serving.
Torch vs broiler: A kitchen torch provides precision; if using broiler, watch carefully to avoid burnt meringue.
Hot knife slicing: Heat your knife with hot water for neat cuts, wiping dry after each slice.

Variations & Creative Twists

Raspberry Lemon Bars: Use raspberry preserves or fresh raspberries instead of cherries for a berry twist.
Key Lime Meringue Bars: Swap lemon juice and zest for fresh key lime juice and zest for a tropical spin.
Chocolate Drizzle: Add a drizzle of dark or white chocolate over the meringue before serving.
Coconut Meringue: Fold toasted shredded coconut into the meringue for a tropical vibe.
Gluten-Free: Use gluten-free shortbread cookies or almond flour crust to accommodate dietary needs.

Why You’ll Love These Bars

Portable and easy to serve—great for potlucks, picnics, and parties.
Bright, refreshing lemon flavor balanced by rich buttery crust and sweet fluffy meringue.
Impressive dessert with relatively minimal effort and ingredients.
The perfect balance of tangy, sweet, and creamy textures.
Easy to customize and make ahead.

Final Thoughts

These Lemon Meringue Pie Bars capture the essence of classic lemon meringue pie in an easy, portable form that everyone will love. The crisp buttery crust, tangy lemon filling, and fluffy toasted meringue topping make for a dessert that’s as beautiful as it is delicious.

Whether you’re looking for a refreshing summer treat or a crowd-pleasing dessert for any occasion, these bars hit every mark. With simple ingredients and straightforward steps, you can create a stunning lemon dessert that’s truly heaven in every bite.