Name: Lemon Meringue Pie Bars Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 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); 2 teaspoons lemon zest; ¼ cup cornstarch; ½ teaspoon salt; ½ teaspoon baking powder; 1 teaspoon vanilla extract; 3 large egg whites; ¼ teaspoon cream of tartar; ½ cup granulated sugar

Jump to Recipe·5.3 from 28 reviews

Bright, zesty, and delightfully indulgent, Lemon Meringue Pie Bars pack all the sunshine and nostalgia of a classic lemon meringue pie into an easy, sharable square. Each layer bursts with character — a buttery, tender crust, luscious tart lemon filling, and a pillowy, golden-topped meringue. Whether you’re looking to surprise friends at a picnic or just want to sweeten your own day, Lemon Meringue Pie Bars deliver perfect flavor in every bite-sized bar.

Lemon Meringue Pie Bars Recipe - Recipe Image

Ingredients You’ll Need

These simple ingredients, likely already in your kitchen, come together magically to create Lemon Meringue Pie Bars. Each one plays a starring role, from the citrusy tang of fresh lemons to the ethereal cloud of homemade meringue.

All-purpose flour: The foundation for a sturdy yet tender crust that cradles the lemon filling beautifully.
Powdered sugar: Adds a delicate sweetness to the crust and helps it stay melt-in-your-mouth tender.
Unsalted butter, softened: The secret to a rich, buttery base with the perfect crumb.
Granulated sugar: Sweetens both the filling and meringue, balancing the tartness of the lemon.
Large eggs: Provide structure and richness, crucial for both the custard-like filling and airy meringue.
Fresh lemon juice (about 4–5 lemons): Nothing beats the vibrant zing of freshly squeezed lemons for authentic citrus flavor.
Lemon zest: Amplifies that bright lemon aroma, adding complexity and a pop of color.
Cornstarch: Ensures the filling thickens to just the right consistency — no runny bars here!
Salt: A pinch makes all the other flavors sing, enhancing both sweet and sour notes.
Baking powder: Lends a lift to the filling, keeping it from settling too densely.
Vanilla extract: Rounds out the sharp citrus with mellow, warm notes.
Egg whites: Whip into glorious peaks for that show-stopping meringue topping.
Cream of tartar: Stabilizes the meringue so it holds up fluffy and high.
Extra granulated sugar (for meringue): Sweetens and helps the meringue form glossy, firm peaks.

How to Make Lemon Meringue Pie Bars

Step 1: Prepare the Crust

Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. In a mixing bowl, combine the flour and powdered sugar, then cut in the softened butter until you have a crumbly mixture. Press this mixture evenly into the bottom of your prepared dish to build the perfect sturdy foundation. Pop it in the oven and bake for about 15 minutes, until just lightly golden and set. This step is essential: a firm, buttery crust means no soggy bottoms!

Step 2: Make the Lemon Filling

While the crust bakes, whip up the star of your Lemon Meringue Pie Bars — that sunny, tart-sweet lemon filling. In a saucepan over medium heat, whisk together the granulated sugar, cornstarch, salt, and baking powder. Slowly add the fresh lemon juice and zest, whisking until smooth. In a separate bowl, beat your eggs, then temper them by slowly whisking a bit of the hot mixture in; finally, blend everything together in the saucepan. Stir constantly for 5 to 7 minutes until thickened and bubbling gently. Remove from the heat and savor that unbelievable citrus aroma!

Step 3: Bake with the Filling

Once your lemon curd has thickened and your crust is out of the oven, pour the filling over the warm crust. Smooth it out evenly, making sure it reaches every corner. Return the pan to the oven and bake for another 15 minutes. This step helps set the lemon layer so you get tidy, stackable bars every time.

Step 4: Whip Up the Meringue

Meringue time! In a sparkling clean mixing bowl, beat your egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, continuing to beat until the mixture is glossy and holds stiff peaks. You really want it to be marshmallowy and beautiful — this is the crowning jewel of your Lemon Meringue Pie Bars.

Step 5: Top and Bake Again

Spread the meringue evenly over the slightly cooled lemon layer, taking care to seal the meringue all the way to the pan’s edges (this helps prevent shrinkage and keeps the meringue fluffy). Return the bars to the oven to bake for 10–12 more minutes, just until the meringue is cloud-like with lightly golden peaks. Let the whole pan cool completely — patience is difficult, but it’s so worth it for clean slices!

How to Serve Lemon Meringue Pie Bars

Garnishes

These bars are stunning on their own, but a little flourish never hurts. Try a sprinkle of extra lemon zest or a dusting of powdered sugar just before serving. For a bakery-style finish, use a kitchen torch to gently toast the meringue, adding a toasty flavor and caramelized color that’s irresistible.

Side Dishes

Lemon Meringue Pie Bars pair well with bright, simple sides. Serve with fresh berries or a mixed fruit salad for extra color and vibrance. If you’re feeling decadent, a small scoop of vanilla ice cream or a dollop of whipped cream makes this dessert sing even louder.

Creative Ways to Present

For gatherings, cut the bars into mini squares for bite-sized treats, or use a cookie cutter for fun shapes at parties. Stack the bars on a pretty platter lined with lemon slices for a fresh look, or serve each on a small dessert plate with a ribbon of lemon peel as an elegant touch.

Make Ahead and Storage

Storing Leftovers

Store your Lemon Meringue Pie Bars in an airtight container in the refrigerator; the cool temperature helps the filling stay firm and the meringue holds its peaks. They’ll keep fresh for up to three days, though they rarely last that long once word gets out!

Freezing

If you’d like to make a batch ahead of time, you can freeze the bars (without the meringue) for up to two months. Freeze them cut or uncut, separated by parchment to avoid sticking. When you’re ready to enjoy, thaw in the fridge overnight and add fresh meringue just before serving for best texture.

Reheating

For the best texture, Lemon Meringue Pie Bars should be served cold or at room temperature, so reheating is not recommended. If you need to refresh the meringue topping, place the bars under a broiler for a minute or two to regain that lovely toasted look, watching carefully.

FAQs

Can I make these bars gluten free?

Absolutely! Simply substitute the all-purpose flour in the crust with your favorite 1-to-1 gluten-free flour blend. Double-check that your cornstarch is gluten free as well, and you’ll still get perfectly crisp and delicious bars.

Why does my meringue shrink or weep?

Meringue can shrink if it isn’t sealed to the edges or if it’s overbaked. Weeping (liquid forming) can also happen from humidity or undercooked meringue. Be sure to spread your meringue all the way to the pan edges and bake just until golden for the best results.

Can I use bottled lemon juice instead of fresh?

Try to stick with fresh lemons for the best flavor and brightness in your Lemon Meringue Pie Bars. Bottled juice just doesn’t have that vibrant pop and can taste flat compared to fresh-squeezed.

How do I get neat slices without the filling sticking to my knife?

Let your bars cool completely, then dip a sharp knife in hot water and wipe it clean between cuts. This makes for cleaner, neater layers and beautiful presentation!

Can I add other citrus flavors?

Definitely! Lime or orange zest makes a fun twist, or combine lemon and lime juices for a unique citrus blend. Just remember, the lemon is the star, but it loves to have a few friends in the spotlight.

Final Thoughts

If you’re looking for a dessert that blends sunshine, nostalgia, and just the right amount of wow factor, give these Lemon Meringue Pie Bars a try. They’re a guaranteed crowd-pleaser and just as lovely baked to share as they are for enjoying solo. Go ahead — brighten your day and bake up a pan!