Description
These Lemon Meringue Pie Bars have all the classic flavors of the beloved pie but in an easy-to-make, handheld bar form! A buttery shortbread crust is topped with a smooth, tangy lemon filling and finished with a fluffy, toasted meringue. A perfect dessert for any citrus lover!
Ingredients
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
For the Lemon Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 cup water
- 4 egg yolks, beaten
- 1 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp butter
For the Meringue Topping:
- 4 egg whites
- ½ cup granulated sugar
- ½ tsp vanilla extract
- ¼ tsp cream of tartar
Instructions
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Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
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Make the Shortbread Crust: In a bowl, cream together butter and sugar. Add flour and salt, mixing until crumbly. Press into the prepared pan and bake for 15-18 minutes until lightly golden. Let cool.
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Prepare the Lemon Filling: In a saucepan, whisk together sugar and cornstarch. Add water and cook over medium heat until thickened. Slowly whisk in beaten egg yolks and cook for 1-2 minutes. Remove from heat and stir in lemon juice, zest, and butter. Pour over the cooled crust and set aside.
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Make the Meringue: In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and vanilla, continuing to beat until stiff peaks form.
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Assemble & Bake: Spread meringue over the lemon filling, making decorative peaks with a spatula. Bake for 12-15 minutes until meringue is golden.
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Cool & Serve: Let cool completely before slicing into bars. Enjoy!
Notes
- Use fresh lemon juice for the best flavor.
- Let the bars cool completely before cutting to keep layers intact.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American