Why You’ll Love This Recipe

Versatile: Ideal for casual snacking or elegant dessert spreads.
Budget-Friendly: Uses basic, affordable ingredients.
Quick and Easy: Simple steps, no pastry chef skills required.
Customizable: Dress them up with berries, whipped cream, or lemon zest.
Crowd-Pleaser: Always a hit at gatherings and potlucks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

All-purpose flour
Granulated sugar
Melted butter

For the Lemon Filling:

Fresh lemon juice
Egg yolks
Cornstarch
Sugar
Water
Salt

For the Meringue:

Egg whites
Cream of tartar
Sugar

Directions

Preheat Oven to 350°F (175°C). Grease a baking dish.
Make the Crust: Mix flour, sugar, and melted butter. Press into the dish and bake until golden (about 10 minutes).
Prepare Filling: Combine sugar, cornstarch, and salt in a saucepan. Stir in lemon juice and water. Cook until thickened. Temper egg yolks with hot mixture, then stir back into the pan. Cook for another minute. Spread over baked crust.
Make the Meringue: Beat egg whites with cream of tartar to stiff peaks. Add sugar gradually until glossy. Spread over lemon layer, sealing to the edges.
Bake: Return to oven and bake for 15 minutes or until the meringue is golden.
Cool & Chill: Let cool to room temperature, then refrigerate at least 1 hour before slicing.

Servings and Timing

Servings: 9-12 bars
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes + chilling

Variations

Lemon Zest: Add zest to the filling for extra citrus punch.
Top It Off: Garnish with berries, whipped cream, or mint.
Pie Version: Bake in a pie crust for a traditional pie format.

Storage/Reheating

Storage: Refrigerate in an airtight container for up to 3 days.
Freezing: Freeze wrapped in plastic and foil for up to 2 months.
Reheating: Best enjoyed chilled—no reheating needed.

FAQs

Can I use bottled lemon juice instead of fresh?

Yes, but fresh lemon juice gives the best flavor.

Can I make them without the meringue?

Absolutely! You can skip it and top with whipped cream instead.

How do I keep the meringue from shrinking?

Seal it to the crust before baking and don’t overbake.

Can I make these a day ahead?

Yes, they store well in the fridge overnight.

Can I double the recipe?

Definitely—just use a larger pan and adjust baking time.

Can I freeze lemon meringue bars?

Yes, wrap well and freeze for up to 2 months.

What can I use instead of cream of tartar?

A splash of lemon juice or white vinegar works in a pinch.

How long should I chill the bars?

At least one hour; overnight is even better.

Can I use a graham cracker crust?

Sure! It gives a slightly sweeter, crunchier base.

Are these bars gluten-free?

Not as written, but you can use a gluten-free flour blend for the crust.

Conclusion

Zesty Lemon Meringue Pie Bars are a bright, refreshing dessert that combines the best of sweet and tangy in a handheld treat. With a flaky base, smooth lemon filling, and fluffy meringue top, these bars deliver elegance and simplicity in one bite. Whether you’re serving a crowd or indulging solo, this recipe is sure to become a favorite.

Zesty Lemon Meringue Pie Bars

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Author: Chef Sara
Total Time: 45 minutes + chilling time
Yield: 9–12 bars
Diet: Vegetarian

Print Recipe

Description

Zesty Lemon Meringue Pie Bars are a sweet and tangy twist on the classic pie, featuring a buttery crust, vibrant lemon curd filling, and golden meringue topping. These bars are easy to make, perfect for entertaining or everyday dessert, and offer all the nostalgic flavors of lemon meringue pie in a handheld treat.

Instructions

Preheat Oven: Preheat to 350°F (175°C). Grease an 8×8 or 9×9 baking dish.
Make the Crust: In a bowl, mix flour, sugar, and melted butter. Press into prepared dish and bake for 10 minutes, or until lightly golden.
Prepare the Filling: In a saucepan, whisk together sugar, cornstarch, and salt. Stir in lemon juice and water. Cook over medium heat, whisking constantly, until thickened.
Temper Egg Yolks: Slowly whisk a few spoonfuls of the hot mixture into the egg yolks, then return the tempered yolks to the pan. Cook for another minute. Spread the lemon filling over the baked crust.
Make the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
Top with Meringue: Spread meringue over the lemon layer, making sure to seal it to the edges of the crust to prevent shrinking.
Bake: Return to the oven and bake for 15 minutes, or until the meringue is golden brown.
Cool & Chill: Let cool to room temperature, then refrigerate for at least 1 hour before slicing and serving.

Notes

Add Lemon Zest: Boost citrus flavor by mixing in 1–2 tsp of lemon zest into the filling.

Topping Ideas: Garnish with fresh berries, a dollop of whipped cream, or a sprinkle of extra zest.

Crust Options: Swap the shortbread crust with a graham cracker crust for a different texture and flavor.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American