Lemon Meringue Bars Recipe

Here’s a  recipe for Lemon Meringue Bars, including ingredients, step-by-step instructions, and tips for the best results.

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🍋 Lemon Meringue Bars Recipe

These bars have a buttery shortbread crust, a tangy lemon curd filling, and a fluffy toasted meringue topping — a handheld twist on the classic lemon meringue pie.

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🔪 Yields: 16 bars

⏱️ Prep Time: 30 minutes

⏱️ Cook Time: 45 minutes

❄️ Chill Time: 2 hours (minimum)

🔥 Oven Temp: 350°F (175°C)

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🧈 Ingredients

For the Shortbread Crust:

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup granulated sugar

• 2 cups all-purpose flour

• 1/4 tsp salt

For the Lemon Filling:

• 1 1/2 cups granulated sugar

• 1/4 cup all-purpose flour

• 1/4 tsp salt

• 4 large eggs

• 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)

• 1 tbsp lemon zest

For the Meringue Topping:

• 4 large egg whites (room temperature)

• 1/2 tsp cream of tartar

• 1/2 cup granulated sugar

• 1/2 tsp vanilla extract (optional)

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🧑‍🍳 Instructions

STEP 1: Make the Shortbread Crust

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

2. In a large bowl, cream the butter and sugar together until smooth.

3. Add the flour and salt, mixing until a soft dough forms.

4. Press the dough evenly into the bottom of the prepared pan.

5. Bake for 18–20 minutes, or until lightly golden. Remove from oven but keep the oven on.

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STEP 2: Prepare the Lemon Filling

1. While the crust is baking, whisk together sugar, flour, and salt in a large bowl.

2. Add eggs, lemon juice, and zest. Whisk until smooth and well combined.

3. Pour the lemon mixture over the hot crust.

4. Return to the oven and bake for 20–25 minutes, or until the filling is set and doesn’t jiggle in the center.

5. Remove from oven and let cool to room temperature, then chill in the fridge for at least 2 hours.

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STEP 3: Make the Meringue

1. In a clean, grease-free bowl, beat the egg whites and cream of tartar using a hand or stand mixer on medium speed until soft peaks form.

2. Gradually add the sugar, 1 tablespoon at a time, and increase to high speed until stiff, glossy peaks form (about 5–7 minutes).

3. Beat in vanilla extract if using.

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STEP 4: Assemble & Toast

1. Once the lemon bars are completely chilled, spread the meringue over the lemon layer, making swirls with a spoon or spatula.

2. Toast the meringue with a kitchen torch until golden brown — OR place under the broiler for 1–2 minutes, watching very closely to prevent burning.

3. Chill again for 15–20 minutes to help everything set.

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STEP 5: Slice & Serve

• Use a sharp knife to cut into 16 squares.

• Wipe the knife between cuts for clean slices.

• Store leftovers in an airtight container in the fridge for up to 3 days.

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🍽️ Tips for Success

• Fresh lemons are key! Bottled juice doesn’t give the same flavor.

• If you want a taller bar, use an 8×8-inch pan and adjust baking times slightly.

• You can make the bars ahead, but add the meringue the day you serve for best texture.

• For a more stable meringue, you can use a Swiss meringue instead (ask if you want this method!).