Lemon Meringue Bars

These lemon meringue bars are honestly SO beautiful and SO delicious- a simple crust with a super bright and tangy lemon curd filling topped with an ultra fluffy toasted meringue. This is one of my ideal desserts and I know you’ll love it too!

There’s a few steps towards this dreamy dessert but it’s worth it. I love the idea of making pie-themed bars because it all feels like it comes together a bit easier than a classic pie. Let me show you how to make it.

How to Make Lemon Meringue Bars

Since we’re making three layers in these bars, there’s a few ingredients involved here. We’re starting off with a simple shortbread crust. We’re mixing together some butter with powdered sugar until everything is smooth.

Add in some vanilla extract and salt and give it another quick mix before adding in the flour until you have a soft smooth dough. That dough gets pressed into a cake pan and then give it a quick bake. You want the dough to cook through at this stage because it won’t get to bake much longer with the filling.

For the filling, start by stirring together the dry ingredients in a large bowl, and the wet mixture in a small bowl until the eggs are well combined. Then pour the wet mixture into the dry, and whisk until you have a smooth mixture to pour over the top of the crust. Then it’s off to the oven until everything is set.

The meringue layer is a Swiss-style meringue, so we’re starting by cooking the egg whites and sugar over a pot of simmer water until the sugar is completely dissolved.

Then whip the meringue for about 10-15 minutes, or until it’s completed cooled and has formed stiff peaks- the mixture should become very thick and ball up around the whisk when it’s ready, and the outside of the bowl should be completely cooled to the touch.

Once the filling has cooled, spread your meringue over the top. Use either a torch to toast it all over, or place it under a broiler in the oven for 1-2 minutes until it’s toasted. If you use the broiler, definitely be sure to keep a close eye on things to avoid burning it!

I like to serve these bars chilled and sliced. They turn out amazing with a super fluffy toasted marshmallowy topping that I’m obsessed with. The perfect little spring/summer treat!

Tips & Tricks for the Perfect Lemon Meringue Bars

Here are my tips to help along the way!

• Pressing the crust into the pan takes a little working and it’s best to line the pan with parchment paper. Just take your time- I like to press it down with clean hands and then use an offset spatula to smooth out the crust before baking.
• You want the crust to bake pretty much all the way through before adding in the filling. The crust won’t get a ton more heat while the filling bakes.
• When is the filling cooked? The filling should look set and should no longer jiggle when you gently shake the pan.
• How do I know when I’ve cooked the egg whites enough? The sugar in the egg whites should be completely dissolved- you can press a little of the mixture between your fingers and you should not be able to feel any sugar granules.
• How do I know when the egg whites have whipped enough? The egg whites should be very thick and fluffy, balling around the whisk, and the bowl should feel completely cool to the touch.
• I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

5 from 1 vote

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Lemon Meringue Bars

Servings 9 bars

Ingredients

For the crust:

• 1/2 cup softened butter
• 1/3 cup powdered sugar
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1 cup flour

For the filling:

• 3/4 cup granulated sugar
• 3 tbs. flour
• 1/2 tsp. salt
• 2 eggs
• 1 tbs. lemon zest from one large lemon
• 1/3 cup lemon juice about 2-3 large lemons

For the meringue:

• 4 egg whites
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 1/4 tsp. salt

Instructions

For the crust:

1. Preheat your oven to 350 degrees. Generously grease a 8×8 inch square cake pan and line it with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, beat together the softened butter and powdered sugar until smooth. Mix in the vanilla extract and salt until combined, and then beat in the flour. It should be thick, but spreadable. Spread the dough into a thin, even layer in your prepared pan, and bake it for 10-12 minutes, or until the crust becomes a light golden brown around the edges and on top.

For the filling:

1. While the crust bakes, in a medium bowl, whisk together the sugar, flour, and salt. In a small bowl, whisk together the eggs, lemon zest, and lemon juice. Pour the wet ingredients into the dry mixture, and whisk until smooth. It will be fairly thin.
2. Once the crust is baked, pour the filling on top. The crust should still be hot, just from the oven. Return the pan to the oven and bake for an additional 13-16 minutes, or until the filling looks set, and no longer looks liquid when you jiggle the pan lightly.
3. Cool the bars completely, and then chill before serving for at least one hour.

For the meringue:

1. Once the bars have chilled, work on your meringue. In a large heat-proof bowl (a metal stand mixer bowl is perfect here) over a small pot of simmer water (the bowl should sit on top of the pot without touching the water), whisk together the egg whites and granulated sugar for about 5-8 minutes, or until the sugar has completely dissolved into the egg whites.
2. Remove the bowl from the pot of water and place it back on your stand mixer with the whisk attachment, or use an electric hand mixer with a whisk attachment. Whip the mixture for about 10 minutes over medium-high speed. It should become very thick and should be completely cooled.
3. Pile the meringue on top of the cooled bars and spread it around using a spoon to create swirls. Use a kitchen torch to gently toast the meringue topping before slicing and serving the bars cold. Store in the fridge for several days.

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!