🍋 Lemon Meringue Pie Bars – A Zesty Twist on a Classic Favorite

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I. Recipe Card

✨ Recipe Name & Tagline
Lemon Meringue Pie Bars – Bright, buttery, and beautifully topped with marshmallow meringue—everything you love about lemon pie in a handheld treat.

Servings & Timing

  • Yield: 12 bars

  • Prep Time: 20 minutes

  • Cook Time: 35–40 minutes

  • Chill/Rest Time: 30 minutes

  • Total Time: 1 hour 15 minutes

  • Dietary Tags: Vegetarian | Nut-Free | Can be gluten-free with substitutions

🛒 Ingredients Checklist

Shortbread Crust

  • Shortbread cookie crumbs (2¼ cups)

  • Unsalted butter, melted (3 Tbsp)

Lemon Filling

  • Granulated sugar (1½ cups)

  • Salt (pinch)

  • Fresh lemon juice (½ cup)

  • Lemon zest (zest of 1 lemon)

  • Eggs (4 large, room temperature)

Marshmallow Meringue

  • Egg whites (4 large, room temperature)

  • Granulated sugar (¾ cup)

  • Cream of tartar (pinch, optional)

Instructions (Concise)

  1. Preheat oven to 350°F. Line a 9×9-inch pan with foil, leaving overhang. Spray lightly.

  2. Make crust: Mix cookie crumbs with melted butter. Press into pan and bake 14 mins.

  3. Whisk filling: Combine sugar, salt, lemon zest, juice, and eggs until smooth.

  4. Bake bars: Pour filling over crust and bake 18–22 mins until just set. Cool 30 mins.

  5. Meringue topping: Gently heat egg whites, sugar, and cream of tartar in double boiler to 135°F. Whip until glossy peaks form.

  6. Top & toast: Spread meringue on cooled bars. Torch or broil to toast the top.

  7. Slice & serve: Let rest 5 mins, then slice with a hot, clean knife. Serve fresh!

Notes:

  • Use fresh lemons only—bottled juice won’t cut it here.

  • Don’t overbake the filling; the jiggle means it’s just right.

II. Brief Introduction

Lemon meringue pie bars are sunshine in dessert form—bright, tangy, smooth, and just indulgent enough. These bars bring that nostalgic lemon pie flavor but make it portable and party-ready. Think backyard brunches, summer celebrations, or anytime you need a citrusy pick-me-up. With a buttery shortbread crust and a pillowy meringue swirl, each bite is a joyful blend of textures and flavors. My family calls them “fancy lemon squares”—I just call them irresistible. 💛

III. Step-by-Step Cooking Guide

1. Preheat & Line Your Pan

  • Preheat oven to 350°F (177°C).

  • Line a 9×9″ pan with foil, leaving overhang on two sides for easy lifting. Spray with nonstick spray.
    Tip: This helps remove and slice clean bars—no crumbling!

2. Make the Shortbread Crust

  • In a bowl, mix 2¼ cups shortbread crumbs with 3 Tbsp melted butter until fully coated.

  • Press into pan in an even layer.

  • Bake for 14 minutes until just golden at edges.
    Tip: Use a flat-bottomed glass or cup to press evenly!

3. Whisk the Lemon Filling

  • Whisk together 1½ cups sugar, a pinch of salt, and the zest of one lemon.

  • Stir in ½ cup fresh lemon juice.

  • Add 4 large eggs, one at a time, whisking until silky smooth.
    Tip: Room-temp eggs blend better and avoid curdling.

4. Bake the Lemon Layer

  • Pour the lemon filling onto the warm crust.

  • Bake 18–22 minutes until the edges are set and the center jiggles slightly.

  • Cool on a wire rack for 30 minutes.
    Tip: Don’t overbake—this custard-style filling sets as it cools.

5. Make the Marshmallow Meringue

  • Set up a double boiler. In a heatproof bowl, combine 4 egg whites, ¾ cup sugar, and a pinch of cream of tartar.

  • Whisk constantly over simmering water until the sugar dissolves and it reaches 135°F.

  • Transfer to mixer and beat on high for 3–5 mins until stiff, glossy peaks form.
    Tip: Rub a little mix between your fingers—if it feels smooth, it’s ready to whip!

6. Top & Toast

  • Remove cooled lemon bars from the pan.

  • Spread meringue on top, using the back of a spoon to swirl peaks.

  • Toast using a kitchen torch or under a broiler for 20–30 seconds (watch closely!).
    Tip: If using broiler, rotate halfway for even browning.

7. Slice & Serve

  • Let set for 5 minutes after toasting.

  • Use a hot knife (dip in water, then wipe dry) for clean slices.

  • Cut into 12 squares and serve!

IV. Ingredient Notes & Substitutions

  • Shortbread Cookies: Walker’s or Lorna Doone work beautifully. GF shortbread cookies are a perfect alternative.

  • Fresh Lemons: Use only freshly squeezed juice and zest for that vibrant citrus zing. Meyer lemons? Even better.

  • Cream of Tartar: Optional but recommended for a stable, glossy meringue. Substitute with a few drops of lemon juice.

  • Meringue Alternatives: You can use pre-made marshmallow fluff if short on time—but trust me, homemade is next-level.

V. Flavor Variations & Serving Suggestions

Variations:

  • Lavender-Lemon Bars: Add ½ tsp culinary lavender to the filling for floral flair.

  • Raspberry-Lemon Swirl: Drop dollops of raspberry jam into the filling before baking and swirl with a toothpick.

Make it W-W Friendly:

  • Use monk fruit sweetener instead of sugar.

  • Choose almond flour shortbread or reduced-fat cookies for the crust.

Pair With:

  • Iced herbal tea or sparkling lemonade

  • A fresh berry salad on the side

VI. Storage & Make-Ahead Tips

Fridge:

  • Store covered in the fridge for up to 3 days. Meringue may lose some texture but still tastes great.

Freezer:

  • Freeze bars before adding meringue. Wrap tightly and store up to 2 months.

Make-Ahead:

  • Crust and lemon layer can be baked and chilled a day ahead. Top with meringue just before serving.

VII. Nutrition Info (Per Bar, Approx.)

Calories Carbs Sugar Protein Fat
230 28g 22g 4g 10g

Highlights:

  • High in Vitamin C

  • Vegetarian

  • Nut-Free

  • Can be made gluten-free

VIII. FAQs

Q: Can I use bottled lemon juice?
A: I strongly recommend fresh juice—it’s brighter and far less bitter.

Q: What if I don’t have a torch?
A: Use your oven broiler! Just keep a close eye and rotate the tray if needed.

Q: My meringue weeped—why?
A: Could be undercooked sugar or overbeating. Be sure to reach 135°F and beat just until peaks form.

Q: Can I double this recipe?
A: Yes! Use a 9×13 pan and increase bake times slightly.

IX. Kristy’s Note

I developed these bars on a sunny spring weekend when I was craving something nostalgic yet elegant. My daughter calls them “cloud pies”—and she’s not wrong. I love that they deliver all the brightness of a lemon meringue pie without the fuss of slicing a delicate crust. These bars hold up beautifully, taste amazing chilled, and always disappear at brunch parties. 🍋💛

X. More Healthy Dessert Ideas

  • 🍓 Strawberry Crunch Cheesecake Chunks

  • 🫐 Blueberry Lemon Greek Yogurt Muffins

  • 🍫 Chocolate Avocado Mousse Cups

  • 🍋 W-W Friendly Lemon Ricotta Cake

XI. Call to Action

Tried these Lemon Meringue Pie Bars? I’d love to see them! 💛 Tag me on Instagram @KristyCookRecipes, leave a comment below, or drop a star rating. Let’s make dessert a little brighter, one lemony square at a time!

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