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Merry

Lemon Meringue Pie Bars Recipe is a must-try dessert!

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 -16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble & Bake: Spread meringue over the lemon filling, making decorative peaks with a spatula. Bake for 12-15 minutes until meringue is golden.
  6. 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.

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