I first tried lemon meringue pie bars one early spring afternoon, when the forsythias in my garden were just beginning to burst with color. I had spent the morning pruning rose bushes alongside my next‑door neighbor, and when I stepped back inside, the house felt both generous and chilly. I wanted something bright to match the season’s promise, something that would make us pause and breathe in deep.
I pulled out an old recipe card, one passed along by my grandmother, and decided to adapt it. I crushed shortbread crumbs, feeling a gentle tug of memory each time I pressed the crust into the pan.
The citrus zing from fresh lemons filled the kitchen—sharp and uplifting as a spring breeze. I whisked egg whites over simmering water until glossy peaks formed, recalling afternoons spent teaching young students how small transformations make big differences.
By the time I sliced the bars into neat squares, the golden meringue was lightly toasted and the lemon layer wobbling just so. I carried a tray outside, setting it on the patio table with tea and a soft breeze. My neighbor joined me with her kitten, and we sat in companionable silence, savoring sweet tartness under the sky’s soft glow.
Short Description
Bright lemon custard layered on a buttery shortbread crust, topped with toasted marshmallow-style meringue—zesty, tender, and beautifully balanced in every bite.
Key Ingredients
For the Crust
- 2¼ cups shortbread cookie crumbs
- 3 Tbsp unsalted butter, melted
For the Lemon Filling
- 1½ cups granulated sugar
- Pinch of salt
- ½ cup fresh lemon juice
- Zest of 1 medium lemon
- 4 large eggs, room temperature
For the Meringue
- 4 large egg whites, room temperature
- ¾ cup granulated sugar
- Pinch of cream of tartar (optional)
Tools Needed
- 9×9-inch baking pan
- Foil or parchment for lining
- Mixing bowls
- Whisk & spatula
- Double boiler or heatproof bowl + saucepan
- Kitchen torch or broiler
- Sharp knife & hot water for slicing
Cooking Instructions
Step 1: Preheat & Prep Your Pan
Set oven to 350 °F (177 °C). Line a 9×9 pan with foil, leaving 2-inch overhang. Lightly spray nonstick.
Step 2: Make the Shortbread Crust
Mix crumbs and melted butter until texture resembles wet sand. Press firmly into pan bottom using a measuring cup. Bake 14 minutes, until edges turn golden. Cool slightly.
Step 3: Prepare the Lemon Filling
Whisk sugar, salt, and zest in a large bowl. Add lemon juice and blend. Whisk in eggs, one at a time, until smooth. Pour over warm crust.
Step 4: Bake the Lemon Layer
Bake 18–22 minutes until edges set but center jiggles slightly. Cool 30 minutes on rack, then refrigerate 3 hours to fully set.
Step 5: Make the Marshmallow Meringue
Create a double boiler and combine egg whites, sugar, and cream of tartar. Whisk until 135 °F or sugar dissolves. Transfer to mixer and beat at high for 3–5 minutes until stiff and glossy.
Step 6: Top & Brown the Meringue
Lift chilled bars onto a parchment-lined baking sheet. Spread meringue in peaks and swirls. Torch until golden, or broil 20–30 seconds, watching carefully.
Step 7: Slice & Serve
Let rest 5 minutes after toasting. Dip knife in hot water and wipe clean between cuts. Slice into 12 squares and serve immediately for best texture.
Why You’ll Love This Recipe
Bright & Zesty: Rich lemon flavor wakes up your palate
Textural Delight: Crisp crumb, creamy filling, fluffy meringue in perfect harmony
Impressive Yet Simple: Visually stunning, texture-rich, and easy enough for home bakers
Perfect for Gathering: Easy to portion and ideal for sharing at brunch or tea
Seasonally Versatile: Light enough for spring and soothing in midwinter
Mistakes to Avoid & Solutions
Soggy crust
Solution: Bake it fully before adding filling
Runny lemon layer
Solution: Relax bake time until edges are set, then chill thoroughly
Grainy meringue
Solution: Heat sugar and whites to 135 °F and whisk until smooth
Burned peaks
Solution: Torch carefully or broil only briefly
Serving and Pairing Suggestions
Serve with a side of mixed berries or a freshly brewed Earl Grey tea
Garnish with fresh mint or a lemon twist for extra visual flair
Ideal for buffets, easy to lift out by foil ends and slice on a tray
Storage and Reheating Tips
Store in fridge, loosely covered, for up to 3 days
Avoid freezing, meringue texture changes when frozen
Let sit at room temperature 10 minutes before serving for best flavor
FAQs
1. Can I use store‑bought shortbread cookies?
Yes, blend them into fine crumbs, then follow the same crust steps.
2. What if I don’t have a heat thermometer?
Whisk until the sugar is fully dissolved—no graininess between your fingers.
3. Can I skip the chilling step?
Chilling helps set the filling; skip only if you’re in a real rush.
4. How do I keep meringue fluffy?
Serve soon after torching to preserve its airy texture.
5. Can I make smaller bars?
Yes, halve the recipe into an 8×8-inch pan and reduce baking times slightly.
Tips & Tricks
Use room‑temp whites and sugar for silkier meringue
Press crust firmly, you’ll hear it compact
Add 1 tsp lemon zest on top for a fresh pop
Torch in short pulses to avoid over-browning
Recipe Variations
Raspberry Liebesbars: Add a layer of raspberry jam between crust and lemon
Key Lime Twist: Swap lemons for key limes, reduce sugar to 1¼ cups
Coconut Meringue: Fold ½ cup toasted coconut into the meringue for tropical flavor
Ginger Zest: Add ½ tsp ground ginger to the crust for a warm, spicy note
Final Thoughts
Baking these lemon meringue bars felt like sharing a piece of spring on a plate. Each layer, from the buttery base to the tangy lemon custard and lofty peaks of meringue, carries a moment: memories of garden bloom, laughter on the porch, and simple traditions held dear.
I hope these bright, sun-kissed bars bring as much warmth and joy to your table and your own new memories with every tender, lemony bite.
Step 1: Prep the Pan Step 2: Make the Crust Step 3: Mix Lemon Filling Step 4: Bake Lemon Layer Step 5: Make Meringue Step 6: Add & Toast Meringue Step 7: Slice & Serve
Lemon Meringue Pie Bars
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Ingredients
Instructions
Preheat oven to 350 °F (177 °C). Line a 9×9 pan with foil, leaving 2-inch overhang. Lightly spray with nonstick.
Mix shortbread crumbs with melted butter until sandy. Press into pan and bake for 14 minutes until edges are golden. Cool slightly.
Whisk sugar, salt, and zest. Add lemon juice, then eggs one at a time, whisking until smooth. Pour over crust.
Bake 18–22 minutes until edges are set and center jiggles slightly. Cool 30 minutes, then chill 3 hours.
Whisk egg whites, sugar, and cream of tartar over simmering water until sugar dissolves or hits 135 °F. Beat until stiff, glossy peaks form.
Transfer chilled bars to a sheet. Spread meringue in swirls. Torch until golden or broil 20–30 seconds, watching closely.
Let rest 5 minutes. Cut into 12 squares using a hot, clean knife. Serve fresh.
