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Bright, creamy, and perfectly balanced between sweet and tart, these Lemon Meringue Pie Bars are a delicious twist on the classic lemon meringue pie. They feature a buttery shortbread crust, a smooth and tangy lemon filling, and a fluffy marshmallow-style meringue topping toasted to golden perfection. Easy to slice and serve, these bars make an elegant dessert for holidays, parties, or anytime you’re craving a refreshing citrus treat.
Each layer works beautifully together—the crisp cookie crust adds richness, the lemon layer brings vibrant flavor, and the light meringue creates a soft, cloud-like finish that melts in your mouth.
Ingredients
Shortbread Base
- 2¼ cups shortbread cookie crumbs (about 8 oz / 225g cookies)
- 3 tablespoons unsalted butter, melted
Lemon Layer
- 1½ cups granulated sugar
- Pinch of salt
- ½ cup fresh lemon juice (from 3–4 lemons)
- Zest of 1 medium lemon
- 4 large eggs, room temperature
Marshmallow Meringue
- 4 large egg whites, room temperature
- ¾ cup granulated sugar
- Pinch of cream of tartar (optional)
Instructions
Step 1: Prepare the Crust
Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with foil, leaving enough overhang on the sides for easy removal. Lightly spray with nonstick cooking spray.
In a mixing bowl, combine the shortbread cookie crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan.
Bake for 14 minutes, or until the edges begin turning lightly golden.
Step 2: Make the Lemon Filling
While the crust is baking, whisk together the granulated sugar, salt, and lemon zest in a bowl. Add the fresh lemon juice and eggs, whisking until the mixture is smooth and fully combined.
Pour the lemon filling over the hot crust.
Bake for 18–22 minutes, until the edges are set and the center still has a slight jiggle.
Allow the bars to cool completely, then refrigerate for at least 3 hours or overnight until fully chilled.
Step 3: Prepare the Marshmallow Meringue
Fill a saucepan with about 2 inches of water and bring it to a gentle simmer.
Place a heatproof bowl over the saucepan, making sure the bottom does not touch the water. Add the egg whites, sugar, and cream of tartar if using. Whisk constantly for 5–7 minutes until the sugar dissolves and the mixture reaches about 140°F (60°C).
Transfer the mixture to a stand mixer and beat for 5–7 minutes until glossy, thick, and stiff peaks form.
Step 4: Assemble the Bars
Lift the chilled lemon bars from the pan using the foil overhang.
Spread the marshmallow meringue evenly over the top, creating decorative swirls with a spoon or spatula.
Toast the meringue using a kitchen torch or place under a broiler for 1–2 minutes, watching carefully to prevent burning.
Step 5: Slice and Serve
Use a hot, clean knife to cut the bars into neat squares. Serve immediately for the best flavor and texture.
Conclusion
These Lemon Meringue Pie Bars are the perfect combination of buttery, tangy, and fluffy sweetness. With their vibrant lemon flavor and beautifully toasted topping, they offer all the charm of classic lemon meringue pie in an easy-to-serve dessert bar form. Whether for a special occasion or a simple homemade treat, these bars are sure to impress with every bright and creamy bite.
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