Dreamy Lemon Meringue Bars to Brighten Your Day

Lemon meringue bars offer a delicious mix of tangy citrus and sweet, fluffy topping that dessert fans adore.

These tasty treats start with the bright, zesty flavor of fresh lemons paired with a soft meringue layer that hits just the right balance.

This classic treat turns pie elements into easy-to-eat squares perfect for anyone who loves sweets.

A crisp buttery base holds up a vibrant lemon curd filling that’s bursting with refreshing flavors.

The light meringue on top has a golden finish, adding eye-catching appeal and contrast in every bite.

Whether made at home or bought from a bakery, these bars promise an unforgettable taste adventure filled with sweetness and tartness in harmony.

What Makes Lemon Meringue Bars So Zesty

• Whip up these lemon meringue bars with minimal kitchen skills, requiring just basic mixing and baking techniques that anyone can master.
• Crowd-Pleasing Flavor Explosion
• Create a dessert that balances tangy lemon filling with sweet marshmallow meringue, delivering a perfect blend of smooth, zesty, and creamy textures that will impress family and friends.
• Make-Ahead Dessert Magic
• Prepare these bars in advance by chilling the lemon filling overnight, making them an ideal dessert for busy hosts who want to minimize last-minute preparation stress.
• Stunning Visual Appeal
• Transform a simple dessert into a show-stopping treat with beautifully torched meringue swirls that add elegance and professional-looking presentation to your homemade bars.

Ingredients You Need For Lemon Meringue Bars

• Shortbread Crumbs: The base that provides a buttery and crisp foundation for the bars.
• Unsalted Butter: Helps bind the crust and adds rich flavor.

• Granulated Sugar: Sweetens the lemon filling and helps create a smooth texture.
• Salt: Enhances the overall flavor profile of the filling.
• Lemon Zest: Adds intense citrus aroma and bright flavor.
• Lemon Juice: Provides the signature tangy taste and acidity.
• Large Eggs: Helps set the filling and create a smooth, creamy consistency.

• Egg Whites: Creates a light, fluffy topping with cloud-like texture.
• Granulated Sugar: Sweetens the meringue and helps stabilize the egg whites.

Cooking Spray: Prevents the bars from sticking to the pan and aids in easy removal.

Aluminum Foil: Helps with easy removal and clean cutting of the bars.

How To Bake Lemon Meringue Bars

Step 1: Create Buttery Shortbread Base

Warm the oven to 350°F. Cover a 9-inch square pan with foil, ensuring edges hang over. Spritz with cooking spray.

• Shortbread crumbs
• Melted butter

Blend crumbs and butter thoroughly. Press mixture firmly into pan. Bake for 14 minutes until edges turn golden.

Step 2: Whip Zesty Lemon Filling

• Sugar
• Salt
• Lemon zest

Whisk in lemon juice until smooth. Add eggs and continue whisking. Pour mixture over hot crust. Bake 18-22 minutes until edges set and center remains slightly wobbly.

Cool completely at room temperature. Refrigerate for minimum 3 hours.

Step 3: Craft Fluffy Marshmallow Topping

• Egg whites
• Sugar

Place bowl over simmering water. Whisk constantly 5-7 minutes until temperature reaches 140°F and sugar dissolves.

Transfer to mixer. Beat on medium-high speed 5-7 minutes until peaks become stiff and glossy.

Step 4: Finish and Torch Meringue

Remove chilled bars using foil edges. Spread meringue across surface with decorative swirls.

Toast meringue using kitchen torch until golden brown. Alternatively, broil 1-2 minutes watching carefully.

Slice with hot water-cleaned knife for crisp edges. Serve immediately.

Tips For Making Lemon Meringue Bars Just Right

• Zest Like a Pro: Use fresh, organic lemons for maximum flavor and avoid the bitter white pith when zesting.
• Chill for Perfection: Refrigerate bars for at least 3 hours to allow the lemon filling to set completely and develop a rich, tangy taste.
• Master the Meringue: Ensure egg whites are at room temperature and use a clean, grease-free bowl to achieve fluffy, stable peaks.
• Slice with Precision: Dip your knife in hot water and wipe it dry between cuts for clean, smooth edges that showcase the layers.
• Dairy-Free Hack: Substitute butter with coconut oil in the crust and use aquafaba instead of egg whites for a vegan-friendly version.

How To Store And Reheat Lemon Meringue Bars

• Refrigerate: Store the lemon meringue bars in an airtight container in the refrigerator for up to 3 days. Keep them covered to prevent absorbing other food odors.
• Freeze: Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 weeks. Thaw overnight in the refrigerator before serving.
• Reheat: Gently warm bars at room temperature for 15-20 minutes before serving to soften the meringue and enhance flavors. Avoid microwaving, as it can make the meringue soggy and tough.
• Best Enjoyed: Consume within 24 hours of torching or broiling the meringue for the most crisp and fresh texture. The meringue tends to deflate and become less appealing after more than a day.

What Goes Well With Lemon Meringue Bars

• Pair with Crisp White Wine: Select a zesty sauvignon blanc or a light pinot grigio to complement the tangy lemon bars, creating a refreshing flavor balance that enhances the dessert's citrusy notes.
• Create a Tea Companion: Brew a delicate Earl Grey or chamomile tea to offset the sweetness of the meringue, providing a subtle and elegant counterpoint to the rich dessert.
• Match with Berries Sorbet: Serve a small scoop of raspberry or strawberry sorbet alongside the bars, introducing a cool, fruity element that brightens the lemony flavor profile and cleanses the palate.
• Garnish with Candied Lemon Zest: Sprinkle finely chopped candied lemon peel on top or around the bars, adding a sophisticated texture and intensifying the citrus experience with a subtle crunch.

New Ways To Enjoy Lemon Meringue Bars

• Gluten-Free Lemon Meringue Bars: Replace shortbread crumbs with almond flour or gluten-free graham cracker crumbs for a celiac-friendly version.
• Vegan Citrus Dream Bars: Substitute eggs with silken tofu or aquafaba, and use coconut cream-based meringue made with aquafaba and maple syrup.
• Reduced Sugar Zesty Bars: Use stevia or monk fruit sweetener instead of sugar, and incorporate Greek yogurt for a tangy, lower-calorie alternative.
• Tropical Coconut Lemon Bars: Add shredded coconut to the crust and mix coconut extract into the lemon filling for a refreshing island-inspired dessert.

FAQs On Lemon Meringue Bars

• How do I know if my lemon filling is cooked properly?

Look for edges that are set but the center is still slightly jiggly. This ensures a creamy, smooth texture without overcooking the filling.

• Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor and brightness. Bottled juice can work, but it might lack the vibrant taste and natural oils from fresh lemons.

• What if I don't have a kitchen torch?

Use your oven’s broiler to toast the meringue. Place the bars about 4-5 inches from the broiler and watch carefully to prevent burning. Rotate the pan for even browning.

• Why do I need to heat the egg whites and sugar before whipping?

Heating the egg whites to 140°F helps dissolve the sugar and creates a more stable, glossy meringue that holds its shape better when toasted.

Heavenly Lemon Meringue Bars Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 28 reviews

• Total Time: 1 hour
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Silky lemon meringue bars blend tangy citrus with pillowy sweetness in a delightful dessert that sings of sunny afternoons. Crisp buttery crust and zesty lemon curd topped with cloudlike meringue will sweep you into dessert paradise.

---

Ingredients

Scale 1x2x3x

Base Ingredients:

• 2.25 cups shortbread cookie crumbs
• 8 ounces (225 grams) shortbread cookies
• 3 tablespoons unsalted butter, melted

Filling Ingredients:

• 1.5 cups granulated sugar
• 4 large eggs, at room temperature
• 0.5 cup freshly squeezed lemon juice
• 3–4 lemons
• 1 medium lemon zest
• 1 small pinch of salt

Topping Ingredients:

• 4 large egg whites, at room temperature
• 0.75 cup granulated sugar
• 1 pinch cream of tartar (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the foundation by combining shortbread crumbs with melted butter, creating a uniform mixture. Gently press this into a foil-lined 9-inch square pan, ensuring an even layer.
2. Carefully slide the crust into a preheated oven at 350°F, allowing it to transform into a golden-edged base in approximately 14 minutes.
3. While the crust bakes, whisk together sugar, salt, and vibrant lemon zest in a separate bowl. Introduce fresh lemon juice, blending until harmonious.
4. Incorporate eggs into the citrus mixture, whisking until smooth and consistent in texture.
5. Pour the luminous lemon filling directly over the hot crust, ensuring complete coverage.
6. Return the pan to the oven, baking for 18-22 minutes until the edges stabilize and the center maintains a gentle wobble.
7. Allow the lemon layer to cool completely at room temperature, then refrigerate for a minimum of 3 hours to set thoroughly.
8. Prepare the meringue by creating a gentle water bath in a saucepan. Combine egg whites and sugar in a heatproof bowl, positioning it over the simmering water.
9. Whisk the mixture continuously for 5-7 minutes, monitoring the temperature until it reaches 140°F and the sugar dissolves completely.
10. Transfer the heated mixture to a stand mixer, whipping at medium-high speed until stiff, glossy peaks emerge (approximately 5-7 minutes).
11. Extract the chilled lemon bars from the refrigerator, using the foil overhang to lift them carefully.
12. Generously spread the meringue across the surface, creating elegant, dramatic swirls.
13. For a golden finish, use a kitchen torch to lightly caramelize the meringue. Alternatively, position under a broiler for 1-2 minutes, watching meticulously to prevent burning.
14. Slice into precise squares using a knife dipped in hot water between each cut to ensure clean edges.
15. Serve immediately, celebrating the perfect balance of tangy lemon and cloud-like meringue.

Notes

• Chill the bars completely before cutting to ensure clean, precise slices that showcase the layers beautifully.
• Use fresh lemon juice for the most vibrant, bright citrus flavor that makes these bars truly sing.
• Stabilize the meringue by adding a pinch of cream of tartar during whisking to prevent weeping and maintain a glossy, stable texture.
• Opt for a silicone baking mat instead of foil for

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 32 g
• Sodium: 50 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 100 mg