Lemon Meringue Pie Bars

The moment I first took a bite of Lemon Meringue Pie Bars, I was immediately transported to my grandmother’s sunny kitchen. She would whip up her famous lemon meringue pie every summer, filling the house with the invigorating aroma of fresh lemons and sweet meringue. I remember standing on a stool by the counter, eagerly waiting for the pie to cool, my mouth watering in anticipation. This recipe for Lemon Meringue Pie Bars takes that nostalgia and transforms it into a handheld treat that’s easy to share and even easier to enjoy. It combines the rich, buttery flavor of a shortbread crust with a tart lemon filling and a fluffy meringue topping. Perfect for picnics or a casual dessert at home, these bars are like a slice of sunshine on a plate. Today, I’m excited to share this beloved recipe with you, hoping it becomes a staple in your kitchen just as it is in mine.

Main Ingredients for Lemon Meringue Pie Bars

When it comes to making Lemon Meringue Pie Bars, the ingredients truly shine. Each component plays a vital role in creating the perfect balance of flavors and textures. The shortbread crust is buttery and crumbly, setting the stage for the tangy lemon filling that’s both refreshing and sweet. The meringue tops it all off with a lightness that contrasts beautifully with the denser layers below. Here’s what you’ll need:

• 1 1/2 boxes about 5.3 ounces each Walkers Shortbread Cookies, finely crushed (about 2 1/4 cups cookie crumbs): The base of our bars, the shortbread cookies provide a rich, buttery flavor that pairs perfectly with the lemon filling.
• 3 tablespoons butter, melted: This helps bind the cookie crumbs together while adding richness.
• 1 1/2 cups granulated sugar: Sweetening the lemon filling is essential; it balances the tartness for a delightful taste.
• Pinch of salt: A small amount of salt enhances all the flavors, making the dish more complex.
• 1/2 cup fresh lemon juice: This is where the magic happens! Fresh juice brings a bright, zesty flavor that makes these bars unforgettable.
• Zest of 1 lemon: Adding the zest intensifies the lemon flavor and provides a bit of texture.
• 4 large eggs: They are crucial for the filling’s structure and richness.
• 4 egg whites: These are whipped into the meringue, giving it that airy, fluffy texture we all love.
• 3/4 cup granulated sugar: Sweetening the meringue helps stabilize it and gives it that shiny finish.

How to Prepare Lemon Meringue Pie Bars

Preparing Lemon Meringue Pie Bars is as satisfying as enjoying them! Follow these simple steps to bring the sunshine right to your plate.

1. Preheat your oven to 350°F (about 175°C). This is essential for achieving that perfect bake on the crust!
2. Line a 9×9-inch pan with foil, ensuring to leave some overhang for easy removal later. Grease it lightly with cooking spray to prevent sticking. This step is crucial for the bars to come out perfectly!
3. In a medium bowl, stir together the cookie crumbs and melted butter. Ensure the crumbs are fully coated, creating a nice mixture. Press this into the bottom of your prepared pan firmly to form a solid crust.
4. Bake the crust in the preheated oven for about 14 minutes, or until it’s lightly golden and set. The aroma will fill your kitchen!
5. While the crust is baking, prepare the lemon filling. In a medium bowl, whisk together the granulated sugar, salt, lemon juice, and lemon zest. Make sure it’s well combined, and then whisk in the eggs until smooth.
6. Once the crust is done, give the lemon mixture another whisk to make sure it’s well blended, then pour it evenly over the hot crust. This ensures a nice meld of flavors as it bakes.
7. Return the pan to the oven and bake for an additional 20 minutes or until the edges start to brown slightly and the top looks set. You want it to be firm but not overcooked!
8. After baking, allow the bars to cool completely on the counter. Cover them and chill in the refrigerator for 2 to 3 hours, which will help the filling to set perfectly.
9. When you’re ready to serve, prepare the meringue. Remove the lemon bars from the fridge so they can come back to room temperature.
10. In a saucepan, fill it with about 2 to 3 inches of water and bring to a boil. Find a heatproof bowl that fits snugly on top without touching the water.
11. In that bowl, whisk together the egg whites and granulated sugar. Place it over the boiling water and whisk constantly for about 5 to 7 minutes until the mixture reaches 140°F. A thermometer can help here, but you can also test it by feeling the bottom of the bowl.
12. Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat it at high speed until stiff peaks form. This can take about five minutes, depending on your mixer. Watch for those gorgeous peaks!
13. Use the foil overhang to lift the lemon bars from the pan. Remove the foil, and place them on a cookie sheet or serving plate.
14. Frost the top generously with the prepared meringue, making sure to heap it on for that gorgeous presentation!
15. Finally, use a kitchen blowtorch to lightly brown the tops of the meringue. If you don’t have one, you can pop it under the broiler for just a minute or two, but keep a close eye on it!
16. Slice into squares and serve immediately. Enjoy the delightful flavors of your hard work!

How to Switch It Up

There are so many ways to enjoy Lemon Meringue Pie Bars with a twist! Here are some fun ideas:

• Storage: If you have leftovers, store them in a covered container in the refrigerator for up to two days. The flavors develop even more over time!
• Freezing: Yes, you can freeze these bars! Just wrap them tightly in plastic wrap and then foil. They’ll last up to three months in the freezer.
• Variations: Experiment by adding other citrus juices like lime or orange to the filling for a unique flavor.
• Toppings: Try adding fresh berries on top of the meringue for a pop of color and additional flavor.
• Serving Style: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

What to Serve Alongside Lemon Meringue Pie Bars

Pairing your delicious Lemon Meringue Pie Bars with the right sides can elevate your dessert experience. Here are some great ideas:

• Fresh Fruit Salads: A refreshing fruit salad with berries or melons complements the tartness of the bars, balancing the flavors.
• Light Cocktails: Consider serving these bars with light, citrus-flavored cocktails for an adult gathering.
• Tea or Coffee: A warm cup of tea or coffee makes for a comforting pairing that enhances the sweet-tart flavors.
• Cheesecake: For those who can’t get enough of desserts, pairing these bars with a light cheesecake can create a delightful dessert platter.
• Seasonal Events: These bars are perfect for spring gatherings like Easter brunch or garden parties, bringing a festive touch to the table.

FAQ

Conclusion

Lemon Meringue Pie Bars are a delightful treat that brings a burst of sunshine to any occasion. Their combination of buttery shortbread, tangy lemon, and fluffy meringue creates a perfect balance that’s hard to resist. I encourage you to give this recipe a try! Not only will you enjoy these bars, but you might just create a new family favorite that will be cherished for years to come.

Lemon Meringue Pie Bars

The ultimate sweet treat, Lemon Meringue Pie Bars combine a buttery shortbread crust with a tangy lemon filling, finished with fluffy meringue. Perfect for any occasion, these bars are sure to satisfy your sweet tooth. Make them tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 boxes Walkers Shortbread Cookies finely crushed (about 2 1/4 cups cookie crumbs)
• 3 tablespoons butter melted
• 1 1/2 cups granulated sugar
• Pinch salt
• 1/2 cup fresh lemon juice
• Zest of 1 lemon
• 4 large eggs
• 4 egg whites
• 3/4 cup granulated sugar

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Large Pot
• Whisk
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray.
2. Make the crust by stirring together the cookie crumbs and melted butter. Press into the bottom of your pan. Bake for 14 minutes.
3. While the crust is baking, make the filling. Whisk granulated sugar, salt, lemon juice, and zest in a medium bowl. Whisk in eggs.
4. Once crust is done, whisk the mixture again, then carefully pour it evenly over the crust. Bake an additional 20 minutes or so, until the edges start to brown and the top looks solid.
5. Cool completely on the counter. Cover and chill until cold for about 2-3 hours.
6. When ready to serve, make the meringue. Remove the lemon pie bars from the refrigerator while you make the meringue.
7. Fill a saucepan with about 2-3 inches of water. Bring to a boil. Whisk egg whites and sugar in a bowl. Place it on top of the pan that’s over the boiling water. Whisk constantly for about 5-7 minutes, until the mixture reaches about 140°F.
8. Immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Beat at high speed until stiff peaks form, about five minutes depending on your mixer.
9. Use the foil to remove the lemon bars from the pan. Remove foil and place on a cookie sheet or serving plate.
10. Frost the top with meringue. Use a kitchen blowtorch to lightly brown the tops of the meringue.
11. Slice and serve within a few hours.

Notes

• Storage: Keep any leftover bars in the refrigerator, covered for up to two days.
• Freezing: You can freeze these bars! Just wrap them tightly in plastic wrap and then foil. They’ll last up to three months in the freezer.
• Variations: Experiment by adding other citrus juices like lime or orange to the filling for a unique flavor.
• Toppings: Try adding fresh berries on top of the meringue for a pop of color and additional flavor.
• Serving Style: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.