These bars are like the laid-back relative of traditional lemon meringue pie—delivering the same sunny citrus punch but in a format that’s easier to slice, share, and enjoy. Featuring a rich shortbread crust, a vibrant lemon custard center, and a cloud of toasted meringue on top, they show that bars can be just as impressive as pie—if not more convenient.
Lemon Meringue Pie Bars
Ingredients
Shortbread Crust
2¼ cups shortbread cookie crumbs (about 8 oz / 225g cookies)
3 tbsp unsalted butter, melted
Lemon Filling
1½ cups granulated sugar
Pinch of salt
½ cup freshly squeezed lemon juice (from 3–4 lemons)
Zest of 1 medium lemon
4 large eggs, room temperature
Meringue Topping
4 large egg whites, room temperature
¾ cup granulated sugar
Pinch of cream of tartar (optional)
Instructions
Crust
Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with foil, leaving extra on the sides for lifting later, and lightly grease.
Combine cookie crumbs and melted butter until evenly coated. Press the mixture firmly into the bottom of the pan.
Bake for 14 minutes, until the edges begin to turn lightly golden.
Lemon Filling
While the crust is baking, whisk together sugar, salt, and lemon zest. Add lemon juice and eggs, whisking until smooth and fully combined.
Pour the filling over the warm crust.
Bake for 18–22 minutes, until the edges are set and the center still has a slight wobble.
Allow to cool completely, then refrigerate for at least 3 hours or overnight until firm.
Meringue Topping
Fill a saucepan with about 2 inches of water and bring to a gentle simmer.
In a heatproof bowl set over the saucepan (without touching the water), whisk egg whites and sugar continuously for 5–7 minutes, until the mixture reaches 140°F (60°C) and the sugar dissolves.
Transfer to a stand mixer and beat for 5–7 minutes, until thick, glossy, and holding stiff peaks.
Assembly
Lift the chilled bars from the pan using the foil overhang.
Spread the meringue evenly over the lemon layer, creating decorative swirls.
Toast the top with a kitchen torch or briefly under a broiler for 1–2 minutes, watching closely to prevent burning.
Slice into squares using a hot, clean knife for sharp edges.