Lemon desserts have a way of instantly brightening the mood, and Lemon Meringue Pie Bars capture that sunny charm in the most convenient and irresistible way. They bring together everything we love about classic lemon meringue pie—the buttery crust, the smooth and tangy lemon filling, and the light, fluffy meringue—into neat, handheld bars that are easy to slice, serve, and enjoy.
These bars are the perfect balance of sweet and tart. The lemon filling is vibrant and refreshing, cutting through the richness of the buttery shortbread crust, while the meringue topping adds a delicate sweetness and cloud-like texture. Every bite feels light yet indulgent, making them an ideal dessert for spring gatherings, summer parties, holiday tables, or anytime you crave a fresh citrus treat.
What makes Lemon Meringue Pie Bars especially appealing is their simplicity compared to a traditional pie. There’s no need to roll out dough or worry about a soggy crust. The shortbread base is pressed into the pan, the lemon filling pours right on top, and the meringue finishes everything off with a beautiful, golden flourish. The result is a dessert that looks impressive but is surprisingly approachable, even for beginner bakers.
Whether you’re serving guests, bringing dessert to a potluck, or simply treating yourself to a bright, citrusy treat, Lemon Meringue Pie Bars deliver classic flavor in a modern, shareable form. Once you try them, they’re bound to become one of those recipes you come back to again and again.
Core Ingredients for Making the Recipe
These Lemon Meringue Pie Bars rely on a few simple ingredients that work together beautifully. Each layer has its own role, creating contrast in texture and flavor while keeping the recipe straightforward and accessible.
Shortbread Crust
- Shortbread cookie crumbs (2¼ cups)
- Unsalted butter (3 tablespoons, melted)
The crust is the foundation of these bars. Using shortbread cookie crumbs gives you a rich, buttery base with just the right amount of sweetness. When perfectly pressed and baked, it becomes sturdy enough to hold the lemon filling while remaining tender and slightly crumbly.
Lemon Filling
- Granulated sugar (1½ cups)
- Fresh lemon juice (⅔ cup)
- Lemon zest (2 tablespoons)
- Large eggs (4)
- All-purpose flour (¼ cup)
- Salt (¼ teaspoon)
The lemon filling is the heart of the recipe. Fresh lemon juice and zest provide that bold, tangy flavor, while eggs and flour create a smooth, custard-like texture that sets beautifully when baked. The result is a bright, silky lemon layer that contrasts perfectly with the buttery crust.
Meringue Topping
- Egg whites (4)
- Granulated sugar (¾ cup)
- Cream of tartar (¼ teaspoon)
- Vanilla extract (½ teaspoon)
The meringue topping adds elegance and lightness. Whipped to stiff, glossy peaks, it bakes into a soft yet lightly toasted cloud that balances the tart lemon filling underneath.
Step-by-Step
Prepare the Shortbread Crust
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment paper.
In a medium bowl, combine the shortbread cookie crumbs with the melted butter. Stir until all the crumbs are evenly coated and the mixture resembles damp sand.
Press the mixture firmly and evenly into the bottom of the prepared baking dish. Use the back of a spoon or the bottom of a measuring cup to create a smooth, compact layer.
Bake the crust for 10–12 minutes, or until lightly golden and fragrant. Remove from the oven and let it cool slightly while you prepare the lemon filling.
Make the Lemon Filling
In a large mixing bowl, whisk together the granulated sugar and flour until well combined. This helps prevent lumps in the filling.
Add the eggs, whisking until smooth. Then slowly pour in the fresh lemon juice, followed by the lemon zest and salt. Whisk until the mixture is fully blended and silky.
Pour the lemon filling evenly over the warm shortbread crust. Gently tilt the pan if necessary to ensure the filling spreads into an even layer.
Return the pan to the oven and bake for 18–22 minutes, or until the filling is mostly set and no longer jiggles in the center. Remove from the oven and prepare the meringue topping immediately.
Prepare the Meringue
In a clean, dry mixing bowl, beat the egg whites on medium speed until they become foamy. Add the cream of tartar, then continue beating.
Gradually add the granulated sugar, one tablespoon at a time, while beating on high speed. Continue whisking until stiff, glossy peaks form.
Add the vanilla extract and give the meringue a final brief mix to combine.
Spread or pipe the meringue evenly over the hot lemon filling, making sure it touches the edges of the pan to seal the filling underneath. Create decorative peaks and swirls with the back of a spoon.
Bake and Cool
Place the pan back in the oven and bake for 8–10 minutes, or until the meringue is lightly golden on top.
Remove from the oven and allow the bars to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to fully set.
Lift the bars out of the pan using the parchment overhang. Slice into squares or rectangles and serve chilled or at cool room temperature.
Flavor Variations and Creative Twists
The beauty of Lemon Meringue Pie Bars lies in their versatility. With a few creative changes, you can tailor the recipe to your personal taste or seasonal cravings.
Swap the lemon juice for a blend of lemon and lime for a slightly more complex citrus flavor. You can also add a tablespoon of orange zest to the lemon filling for a softer, more aromatic citrus note.
For a tropical twist, replace part of the lemon juice with passion fruit juice or pineapple juice, keeping the bright acidity while adding a new flavor dimension.
If you enjoy extra texture, add a thin layer of raspberry or blueberry compote between the crust and the lemon filling. The berries add color and a subtle sweetness that complements the tart lemon beautifully.
How to Serve
Lemon Meringue Pie Bars are wonderfully versatile when it comes to serving.
Chilled straight from the refrigerator, they are refreshing and firm, perfect for warm days or outdoor gatherings. The lemon flavor becomes even more pronounced, making each bite crisp and invigorating.
For a more relaxed dessert, allow the bars to sit at room temperature for about 15 minutes before serving. This softens the meringue slightly and brings out the buttery richness of the crust.
If serving for a special occasion, garnish each bar with a small lemon zest curl, a few fresh berries, or a light dusting of powdered sugar just before plating.
Tips & Variations
Always use fresh lemon juice rather than bottled for the best flavor. Fresh zest adds brightness and depth that cannot be replicated otherwise.
Make sure your mixing bowl and beaters are completely clean and free of grease before whipping egg whites. Even a small amount of fat can prevent the meringue from reaching full volume.
For clean slices, wipe your knife with a warm, damp cloth between cuts. This helps keep the layers neat and visually appealing.
Final Thoughts
Lemon Meringue Pie Bars are a celebration of contrast—rich and light, sweet and tangy, crisp and creamy. They take the beloved flavors of a classic pie and transform them into a dessert that’s easier to make, easier to serve, and just as satisfying.
This recipe proves that you don’t need complex techniques to achieve elegant results. With a few simple steps and quality ingredients, you can create a dessert that feels bright, nostalgic, and timeless all at once.
Whether shared with loved ones or enjoyed quietly with a cup of tea, Lemon Meringue Pie Bars offer a little slice of sunshine in every bite.
FAQ
Can I make Lemon Meringue Pie Bars ahead of time?
Yes. These bars are perfect for making a day ahead. Store them covered in the refrigerator and slice just before serving for the best presentation.
Can I freeze Lemon Meringue Pie Bars?
Freezing is not recommended once the meringue is baked, as it can weep when thawed. However, the crust and lemon filling (without meringue) can be frozen separately.
Why did my meringue shrink or weep?
This usually happens if the meringue doesn’t fully seal the edges or if it’s underbaked. Make sure the meringue touches the sides of the pan and is lightly browned.
Can I use a different crust?
Absolutely. Graham cracker crumbs or vanilla wafer crumbs work well and create slightly different flavor profiles.
Lemon Meringue Pie Bars
Ingredients
Shortbread Crust
- Shortbread cookie crumbs (2¼ cups)
- Unsalted butter (3 tablespoons, melted)
The crust is the foundation of these bars. Using shortbread cookie crumbs gives you a rich, buttery base with just the right amount of sweetness. When perfectly pressed and baked, it becomes sturdy enough to hold the lemon filling while remaining tender and slightly crumbly.
Lemon Filling
- Granulated sugar (1½ cups)
- Fresh lemon juice (⅔ cup)
- Lemon zest (2 tablespoons)
- Large eggs (4)
- All-purpose flour (¼ cup)
- Salt (¼ teaspoon)
The lemon filling is the heart of the recipe. Fresh lemon juice and zest provide that bold, tangy flavor, while eggs and flour create a smooth, custard-like texture that sets beautifully when baked. The result is a bright, silky lemon layer that contrasts perfectly with the buttery crust.
Meringue Topping
- Egg whites (4)
- Granulated sugar (¾ cup)
- Cream of tartar (¼ teaspoon)
- Vanilla extract (½ teaspoon)
