These stunning Lemon Meringue Bars combine a bright, zesty lemon filling with a buttery shortbread crust and a pillowy meringue topping. Serve this simple tray bake for dessert or as a sweet treat.
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There's something undeniably special about lemon meringue treats. These lemon meringue bars have all the best bits of a traditional lemon pie tart: citrusy filling, crunchy crust, and a light-as-air meringue topping with a toasty finish. Plus, they are made in a handy, shareable tray bake. Whether planning a picnic or a springtime gathering or needing your citrusy fix, these lemon bars provide a big flavor and a stunning finish.
You may also enjoy this Lemon Ganache Frosting, Mango Meringue Cheesecake and Blueberry and Lemon Loaf.
Why This Recipe Works
- Combining the three layers, crispy crust, tender lemon filling, and airy meringue, creates a contrast in each bite.
- Freshly squeezed lemon juice gives the filling a refreshing, zesty taste.
- The lemon meringue bars are easy to make ahead and refrigerate, making them perfect for parties or meal prep.
- It is very easy to double or triple this recipe to feed more people.
Lemon Meringue Bars Ingredients
See the recipe card for full information on ingredients and quantities.
For the Crust
- All-purpose flour: Sift the flour to remove dirt and excess lumps. This will ensure that the crust has the desired texture.
- Butter: Melt and slightly cool the butter before combining it with the other ingredients to make the crust.
For the Lemon Filling
- Flour: This is used to thicken the lemon filling. It is essential to sift the flour to remove lumps and dirt to ensure a smooth consistency.
- Granulated sugar: Balances out the tartness of the lemon.
- Lemon juice: Use fresh for best flavor.
- Eggs: Hold the filling together and produce that custardy texture.
For the Meringue
- Egg whites: Whipped to light peaks.
- Caster sugar: Melts easily for a silky meringue.
- Cream of tartar or lemon juice: This helps stabilize the egg whites. See the recipe card for more details on how to substitute lemon juice for cream of tartar.
Tips and Substituions
- Lemon: I highly recommend using fresh lemon juice for this recipe. I tested fresh and store-bought lemon juice, and the fresh option had a far superior flavor. The store-bought variety tasted noticeably bitter in comparison.
- Meringue: Whip the egg whites in a glass or metal bowl, as plastic can trap oil and prevent peaks from forming.
- Chill time: These lemon meringue bars require patience, as you must allow the crust to chill before adding the lemon filling. Let the lemon bars come to room temperature on the countertop for at least 1 hour before refrigerating for another 2 hours before serving.
- Topping: You can skip the meringue altogether and serve plain lemon bars or dust icing sugar on top.
How to Make Lemon Meringue Bars
- Preheat the oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper and reserve it. In a bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt and mix until well combined.
- Add the melted butter.
- Stir until it becomes a crumbly dough.
- Press this evenly into your prepared tray and smooth it with your hands or the bottom of a measuring cup.
- Bake for 20 minutes, then cool completely for at least an hour.
- Poke 12 fork wholes into the crust as shown in image 6.
- Add the sugar and flour to a separate bowl as the crust cools. Then, add the eggs and lemon juice.
- Whisk until light and even.
- When the crust has cooled, pour the lemon mixture over it.
- Return the tray to the oven for another 20 minutes, or until the filling is almost firm but yields a slight jiggle in the middle. Refrigerate at room temperature for another hour, then refrigerate for 1–2 hours.
- Mix the egg whites, caster sugar, salt, vanilla, and cream of tartar (or lemon juice) in a heatproof bowl. Place the bowl over a double boiler and warm the mixture slowly, whisking constantly, until it reaches 140°F (60°C). This process will make the egg whites safe to consume and cause the sugar to dissolve. Move to a stand mixer and beat at high speed for approximately 10 minutes or until stiff, glossy peaks form.
- Generously spread meringue on top of cold lemon bars. Smooth out the meringue with a spoon or spatula.
13. Use a kitchen torch to brown the surface golden brown.
14. Lastly, cut into tidy squares.
15. Serve these luscious lemon meringue bars as a summery dessert or sweet treat. You may also enjoy this lemon tiramisu.
Recipe FAQs
How can I avoid soggy crust in lemon bars?
One way to avoid absorbing too much moisture is to make sure the crust cools down completely before spreading the filling. A thoroughly baked base will also remain firm.
Can I use lemon juice from a bottle?
Yes, you may, but you'll get optimal flavor and shine with fresh lemon juice. The bottled kinds become flat or overwhelmingly acidic.
How long do these lemon meringue bars remain fresh?
If stored in the refrigerator, the lemon meringue bars remain fresh for 2–3 days. The meringue will begin to soften and become weepy afterward.
Can I freeze lemon meringue bars?
Once you add the meringue, freezing isn't advised. It is, though, okay to freeze the lemon layer and the crust and thaw them later before you top them.
More Delicious Dessert Recipes
Lemon Meringue Bars
These Lemon Meringue Bars combine a bright, zesty lemon filling with a buttery shortbread crust and a pillowy meringue topping. Serve this simple tray bake for dessert or as a sweet treat.
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Servings: 9 people
Calories: 600kcal
Equipment
- 9X9 Square tin
- Parchment paper
- mixing bowl
- Hand held whisk
- Blow torch
Ingredients
Crust
- 2 cups and 2 tablespoon of all-purpose flour
- ¾ cups of granulated sugar
- A pinch of salt
- 1 cup of butter
Lemon filling
- ¼ cup of flour sifted
- 2 cups of granulated sugar sifted
- 1 cup of lemon juice
- 6 eggs
Meringue Topping
- 4 egg whites
- 200 g caster sugar
- Pinch of salt
- ¼ teaspoon cream of tartar or lemon juice
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 175C/350F. Line a 9X9 square baking tray with parchment paper and set aside.
- Combine all-purpose flour, granulated sugar and a pinch of salt in a bowl. Mix until evenly combined .
- Then, pour the melted butter into the bowl and mix until the ingredients stick together and form a crust.
- Add the crust to the lined baking tray and press it firmly and evenly in the base of the tray.
- Bake the crust for 20 minutes.
- Once it is done, remove it from the oven and let it cool for atleast one hour or until room temperature.
Filling
- As the crust cools, add granulated sugar and flour to a bowl and mix. Then, add the eggs and pour in lemon juice.
- Whisk the ingredients together until well combined.
- Once the crust is cool, use a fork to poke six holes evenly into it. Pour the lemon filling on top of the crust and bake again for 20 minutes or until the filling is firm and slightly jiggles in the middle.
- Carefully, remove the lemon bars from the oven and let them cool at room temperature for one hour. Then, chill them for another 1-2 hours in the fridge.
Meringue
- Combine the egg whites, caster sugar, a pinch of salt, vanilla extract, and cream of tartar in a bowl.
- Place the bowl over a double boiler and heat the mixture until it reaches 140°F/60°C. This step is vital to ensure the egg whites are safely cooked.
- Transfer the heated mixture to the bowl of a stand mixer. Whisk on high speed for approximately 10 minutes. (see notes for no double boiler method)
Assemble
- Once the meringue is prepared, add it to the cooled lemon bars. Use a spoon to smooth it down evenly.
- Finally, use a kitchen torch to toast the meringue, carefully slice the bars evenly and serve.
Video
Notes
- Lemon: Opting for freshly squeezed lemon juice significantly improves the flavor profile of the lemon filling. Fresh juice adds a vibrant, zesty taste, whereas bottled lemon juice can add a bitter undertone.
- Meringue (no double boiler method): Alternative: If you don’t have a double boiler, whisk the egg whites in a separate bowl until they become frothy. Then, position the bowl over a small saucepan filled with steaming water, making sure the bowl is not touching the water and whisk for 4 minutes or until the sugar is fully dissolved. Remove the bowl from the heat and continue to whisk until the meringue forms stiff peaks and appears glossy.
- Meringue: When preparing the meringue topping, use a clean glass or metal bowl. Plastic bowls can retain oils, preventing the formation of stiff peaks. Ensure the egg whites are at room temperature and free from any traces of yolk.
- Chill Time: After baking, let the bars come to room temperature on the countertop for at least 1 hour. Then, refrigerate them for an additional 2 hours before serving.
Nutrition
Serving: 198g | Calories: 600kcal | Carbohydrates: 79.2g | Protein: 11.12g | Fat: 27.28g | Saturated Fat: 14.733g | Polyunsaturated Fat: 1.473g | Monounsaturated Fat: 8.376g | Trans Fat: 0.827g | Cholesterol: 467mg | Sodium: 257mg | Potassium: 196mg | Fiber: 0.9g | Sugar: 52.96g | Vitamin A: 946IU | Vitamin C: 10.5mg | Calcium: 44mg | Iron: 3.32mg
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