Bright, sunny, and packed with nostalgic flavor—just like Grandma used to make, but with a twist!
A Sweet Slice of Sunshine 🌞🍋
Let me tell you, these Lemon Meringue Pie Bars were born on one of those late spring afternoons when I just had to have something lemony, tangy, and topped with a cloud of sweet meringue. You know the kind of craving that won’t let you focus on anything else? That was me last Saturday. The windows were open, the breeze smelled like blooming honeysuckle, and I was whisking egg whites like my life depended on it.
This recipe reminds me of the summers I used to spend with my Nana. She had this little yellow pie tin she always used for her famous lemon meringue pie. I took that memory and gave it a little update—because as much as I love a full pie, sometimes I just want a bar I can hold in my hand and eat while I sneak out on the porch with my coffee.
I’m telling you, these bars have it all: a buttery shortbread crust, a luscious lemon filling that’s the perfect balance of tart and sweet, and a billowy meringue topping that’s lightly toasted to golden perfection. I couldn’t wait to share them with you!
Why You’ll Love These Lemon Meringue Pie Bars?
- That crust tho – Buttery, melt-in-your-mouth shortbread that holds together beautifully.
- Zingy lemon filling – Bright, smooth, and just tart enough to make your taste buds dance.
- Fluffy meringue topping – Light, sweet, and toasted on top like a marshmallow dream.
- Portable and shareable – All the charm of a pie, in a neat little bar. Perfect for picnics, potlucks, or a Tuesday.
- Make-ahead friendly – These chill beautifully and slice even better the next day.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! In fact, they slice even better after chilling overnight.
What if I don’t have cream of tartar?
You can skip it, but your meringue might not be quite as stable. A squeeze of lemon juice works in a pinch!
Can I freeze these?
Not recommended—meringue doesn’t love the freezer. But you can make the crust and filling ahead, then add the meringue just before serving if needed.
Ingredients:
For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1 tsp vanilla extract (optional, but it adds a nice warmth)
- For the Lemon Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest
- Pinch of salt
For the Meringue Topping:
- 4 large egg whites (room temperature is best!)
- 1/2 tsp cream of tartar
- 3/4 cup granulated sugar
- 1/2 tsp vanilla extract
Step-by-Step Instructions:
Step 1: Preheat and Prep
Preheat your oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving a bit of overhang so you can lift the bars out easily later. Trust me—this makes your life so much easier.
Step 2: Make the Crust
In a mixing bowl, cream together the butter and powdered sugar until light and fluffy. Add the salt, vanilla (if using), and flour, and mix until the dough just comes together. It’ll be a little crumbly, but that’s okay!
Press the dough into the prepared pan in an even layer. Bake for 18–20 minutes, or until the edges are just starting to turn golden. Your kitchen will smell like a buttery dream right about now.
Step 3: Whip Up the Lemon Filling
While the crust is baking, whisk together the sugar, flour, and a pinch of salt in a large bowl. Add in the eggs, lemon juice, and zest. Whisk until smooth and well combined.
Once the crust comes out of the oven, pour the lemon mixture right over the hot crust. Back into the oven it goes for another 20–22 minutes, or until the center is set and no longer jiggly.
Let it cool on the counter while you make the meringue.
Step 4: Time for Meringue Magic
In a clean, dry bowl (this part’s important—no grease or yolk or your meringue won’t whip up right), beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add in the sugar, about a tablespoon at a time, beating on high until stiff, glossy peaks form. Add the vanilla and beat just to combine.
Step 5: Top & Toast
Spread the meringue over the slightly cooled lemon bars, making sure it touches all the edges to seal in that lemony goodness. Use the back of a spoon to make little swoops and swirls—this is the fun part!
Pop the whole pan under the broiler for just a minute or two—watch it like a hawk! You want those golden toasty peaks, not burnt sugar sadness.
Let everything cool completely, then chill in the fridge for at least 2 hours (overnight is even better).
Pro Tips for Success:
- Use fresh lemons – The flavor is just unbeatable. Plus, the zest adds such a pop of citrusy brightness.
- Chill before slicing – It makes cleaner cuts and helps everything set just right.
- Seal that meringue – Be sure to spread the meringue all the way to the crust edge to keep it from shrinking or weeping.
- Wipe the knife between cuts – This keeps your bars looking neat and bakery-worthy.
Storage & Serving Ideas:
- Store these bars covered in the fridge for up to 4 days. The meringue holds up surprisingly well!
- To serve, slice with a sharp knife and wipe it clean between each cut. These are perfect on their own, but if you’re feeling extra, a dollop of whipped cream or a few fresh berries on the side make it look downright fancy.
- They’re lovely with iced tea on a hot day, or warm coffee when you’re hiding from the world under a blanket. (No judgment—I’ve done both.)
A Sweet Goodbye (Until Dessert, That Is)
I hope these Lemon Meringue Pie Bars bring a little sunshine into your day like they did mine. Whether you’re making them for a special gathering or just treating yourself on a quiet afternoon, they’re a little slice of citrus heaven.
If you give them a try, I’d love to hear how they turn out for you! Drop me a comment, share a photo, or let me know if you gave it a fun twist. You all always have the best ideas. 💛
Happy baking, sweet friends! 🍋
