Bright layers of buttery shortbread, tangy lemon curd, and fluffy meringue make these lemon meringue pie bars a standout dessert for any occasion. You’ll learn how to create a dessert that not only looks elegant but cuts cleanly and holds its shape. With a few notes from my own kitchen experience, you’ll feel confident bringing these bars to the table.
A Fresh Take on Lemon Desserts
Every baker I know keeps a lemon dessert recipe close at hand. Lemon adds brightness that no other flavor quite matches. These bars deliver the flavor of a best lemon meringue pie without the fuss of slicing a round pie. They serve neatly, making them easy to bring to gatherings or set on a dessert table. If you love trying new lemon treats, you might also enjoy this Lemon Meringue Pie Recipe Easy.
The combination of shortbread crust, silky lemon filling, and toasted meringue feels classic but never ordinary. I remember the first time I made them; the golden peaks of meringue drew everyone in before they even tasted a bite.
Ingredients That Bring Balance
The shortbread crust offers a buttery foundation with a delicate crunch. I like how it contrasts with the creamy lemon filling, which balances sweet and tart with the freshness of juice and zest from real lemons. The meringue topping adds height and softness, creating a light finish that complements the richness of the crust.
In my notes, I compared using fresh lemon juice versus bottled. Fresh juice always wins. It sharpens the flavor and gives the filling a brightness bottled juice cannot match. If you’ve ever tasted lemon shortbread bars or lemon cake bars, you’ll understand why this freshness matters.
How the Crust Sets the Stage
You begin with softened butter, sugar, flour, and a touch of salt. When mixed, the dough feels crumbly yet presses firmly into the pan. As it bakes, the edges turn lightly golden, giving the crust the strength to hold the layers above it. I’ve found that chilling the crust for a few minutes after baking helps it set better before you add the lemon filling. For another take on a bright lemon base, see this Lemon Meringue Tart Recipe.
The Lemon Filling That Shines
The filling combines sugar, flour, salt, eggs, lemon juice, and zest. It pours smoothly over the crust and bakes to a set but slightly jiggly texture. That jiggle is important—it means the custard is tender without overcooking. Letting the bars cool completely before topping with meringue prevents weeping.
I’ve tried adding zest directly to the sugar before mixing, and it draws out the lemon oils, making the flavor even stronger. It’s a small step that adds depth to these lemon meringue cake-style bars. If you like softer lemon desserts, you might enjoy Lemon Lush Dessert.
Crafting the Meringue Layer
Egg whites and cream of tartar whip into glossy peaks that hold their shape. Adding sugar gradually helps stabilize the meringue, while a splash of vanilla rounds out the flavor. I use a kitchen torch for toasting, as it allows more control, though the broiler works fine if watched closely.
Between using a torch and the broiler, I prefer the torch. My experience shows it browns evenly without overheating the filling below. If you’ve ever made lemon meringue bars recipe versions with uneven topping, you’ll see why this detail matters. For a lighter version of meringue, take a look at these Lemon Meringues.
Serving and Storing with Ease
These bars cut cleanly once chilled, and a sharp knife wiped between cuts keeps edges neat. I recommend chilling for at least an hour before slicing. The bars store well covered in the refrigerator for up to two days, though the meringue is at its best the day it’s made.
I once served these alongside a tray of Best Lemon Bars Recipe, and guests couldn’t decide which they liked more. Both disappeared before the evening ended.
Save and Share Your Lemon Meringue Pie Bars
This recipe brings together bright lemon curd, buttery shortbread, and soft peaks of meringue into a dessert you’ll return to often. Pin it now so you have it ready for your next gathering, and share in the comments how your batch turned out. I love hearing how others enjoy these bars and any small touches you add.
Lemon Meringue Pie Bars
Bright layers of lemon curd, fluffy meringue, and buttery shortbread crust come together in these easy-to-serve bars. They cut cleanly, hold their shape, and bring the fresh flavor of classic lemon meringue pie to the dessert table without the fuss of slicing a traditional pie.
Ingredients
- FOR THE SHORTBREAD CRUST
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- FOR THE LEMON FILLING
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 2/3 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- FOR THE MERINGUE TOPPING
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
PREPARE THE CRUST: Preheat the oven to 350°F (175°C). In a medium bowl, cream together the softened butter and sugar until light and fluffy. Add the flour and salt, mixing until a crumbly dough forms. Press the dough firmly into the bottom of a greased 9x13-inch baking pan. Bake for 18–20 minutes, or until the edges are lightly golden. Let it cool slightly.
MAKE THE LEMON FILLING: In a medium mixing bowl, whisk together the sugar, flour, and salt. Add the eggs, lemon juice, and lemon zest, whisking until smooth and fully combined. Pour the lemon mixture over the slightly cooled crust. Bake for 20–25 minutes, or until the filling is set but still slightly jiggly in the center. Allow the bars to cool completely before adding the meringue.
WHIP THE MERINGUE: In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form. Beat in the vanilla extract.
TOP AND TOAST: Spread the meringue evenly over the cooled lemon layer, swirling with the back of a spoon to create decorative peaks. Use a kitchen torch to lightly toast the meringue until golden brown, or place under the broiler for 1–2 minutes, watching closely so it doesn’t burn. Chill for at least 1 hour before cutting into squares.
Notes
For clean slices, chill the bars thoroughly before cutting and use a sharp knife wiped clean between cuts.
To prevent meringue from weeping, be sure the lemon filling is completely cooled before adding the topping.
A kitchen torch gives the most even browning, but the broiler works well if watched closely.
Store leftovers covered in the refrigerator for up to 2 days.
For best texture, prepare the meringue topping the same day you plan to serve the bars.
