Lemon Meringue Bars Recipe
Bright, zesty, and impossible to resist, Lemon Meringue Bars are like a bite of pure sunshine. These bars bring together a rich, buttery crust, a vivid and tangy lemon filling, and a cloud of perfectly pillowy meringue, all stacked in a single mouthwatering layer. Whether you’re baking for a summer picnic, an elegant brunch, or just a much-needed pick-me-up, this recipe is a joyful twist on the classic pie that truly celebrates the magic of lemon. One taste and you’ll see why these sweet-tart treasures have become my go-to treat for nearly every occasion!
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients for Lemon Meringue Bars are wonderfully straightforward, each one playing a vital role in giving these treats their flavor and texture. Using fresh, quality ingredients makes all the difference, and you’ll notice it in every vibrant, luscious bite.
- 1 cup unsalted butter, softened: The backbone of a melt-in-your-mouth crust with beautiful richness and flavor.
- 1/2 cup granulated sugar: Sweetens the shortbread base, creating the perfect balance for the zesty lemon layer.
- 2 cups all-purpose flour: Provides structure and helps achieve that signature tender, crumbly crust.
- 1/4 teaspoon salt: Just a pinch brings out the butter and lemon’s brightness.
- 1 1/2 cups granulated sugar: Makes the lemon filling irresistibly sweet but still allows the tartness to shine through.
- 1/4 cup all-purpose flour: Thickens the lemon custard without making it heavy.
- 4 large eggs: Vital for setting the lemon layer; they create a silky, custardy texture.
- 1/2 cup freshly squeezed lemon juice: Fresh juice is key for that bold, authentic citrus zing—avoid pre-bottled juice if you can!
- 1 tablespoon lemon zest: Intensifies the lemon flavor and adds a pop of sunny color.
- 4 large egg whites: These whip up into that cloud-like meringue topping.
- 1/4 teaspoon cream of tartar: Helps stabilize the egg whites, ensuring your meringue stays high and glossy.
- 1/2 cup granulated sugar: Sweetens and helps structure the delicate meringue cap.
How to Make Lemon Meringue Bars
Step 1: Prepare the Perfect Crust
Let’s start with that luscious shortbread base. Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment (this makes lifting out the bars so much easier). Cream together your softened butter and 1/2 cup sugar until it’s light and fluffy—this step makes the crust ultra-tender. Add in your flour and salt, mixing until the dough is a little crumbly. Press the dough evenly into the pan, all the way to the edges, then bake for about 18–20 minutes until gently golden and just set. The crust should smell toasty but not browned.
Step 2: Whisk Up the Lemon Filling
While that beautiful crust is baking, grab another bowl and combine 1 1/2 cups sugar and 1/4 cup flour. Whisk in your eggs, fresh lemon juice, and zest until everything is smooth and silky. Pour this bright yellow mixture right over the hot crust—yes, while it’s still warm! This little trick makes the filling “hug” the crust and gives you that gorgeous two-layer effect we all crave in Lemon Meringue Bars. Return the pan to the oven for another 20–25 minutes. You’ll know it’s ready when the filling is set but has the slightest jiggle in the center.
Step 3: Make the Dreamiest Meringue
Once the filling is set, it’s time for that cloud-like meringue. In a totally clean bowl, beat your egg whites and cream of tartar until they’re foamy. Gradually add in the 1/2 cup sugar as you crank up your mixer to high—watch those whites transform into stiff, glossy peaks! Spread the meringue gently over the still-warm lemon layer, making sure to reach right to the edges and create a few beautiful swoops and peaks for extra drama.
Step 4: Bake to Golden Perfection
Set your oven a bit lower to 325°F (160°C), then pop the bars back inside for about 15 minutes. Keep an eye on the meringue—it should turn golden, not brown, with tips that look like toasted marshmallow. This final bake bonds all the layers. Let the bars cool completely in the pan. For the cleanest slices, use a warm, sharp knife and wipe it between cuts to keep your Lemon Meringue Bars looking picture-perfect.
How to Serve Lemon Meringue Bars
Garnishes
Garnishing Lemon Meringue Bars turns them from humble dessert to showstopping centerpiece. A little sprinkle of extra lemon zest on top of the meringue is my absolute favorite. If you want to get really fancy, dot fresh berries (like raspberries or blueberries) along the edge of your serving platter, or give each bar a light dusting of powdered sugar for that snow-kissed effect. A few tiny mint leaves can add a fresh pop of color, too.
Side Dishes
These bars absolutely shine on their own, but if you’re thinking about building a dessert spread, try placing them next to a bowl of fresh mixed berries or even a scoop of vanilla ice cream. The creamy-cold ice cream perfectly balances the brightness of the lemon, while berries enhance the citrusy freshness. A cup of good, strong coffee or an herbal tea like chamomile rounds out the experience beautifully.
Creative Ways to Present
For parties or special events, you can cut smaller “bite-size” squares and arrange them as a platter of Lemon Meringue Bars tapas. Or, make it elegant by stacking a couple of bars crisscrossed on a pretty plate, topped with candied lemon wheel. If you’re feeling playful, serve bars in muffin papers for a bakery-inspired look—truly a treat that invites both admiration and joyful snacking.
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Meringue Bars fresh, store any leftovers in an airtight container in the refrigerator. The meringue will stay light and airy, and the bottom won’t get soggy. They’ll last up to three days, though I doubt they’ll stick around that long—they’re just too tempting! If stacking bars, place a sheet of parchment between layers to prevent sticking.
Freezing
Freezing Lemon Meringue Bars is possible, though the meringue’s texture may soften slightly when thawed. If you do freeze them, place the bars in a single layer, well-wrapped, and freeze for up to a month. Thaw slowly in the refrigerator to help preserve the distinct layers and that fluffy, marshmallow-like finish on top.
Reheating
While these bars are best enjoyed cold or at room temperature, if you do want to refresh them a little, simply let them come to room temperature on the counter. Avoid microwaving, which can ruin the meringue’s lovely texture. If you’ve stored them in the fridge, five to ten minutes on the counter is all they need to lose that chill.
FAQs
Can I use bottled lemon juice for Lemon Meringue Bars?
Fresh lemon juice is highly recommended for Lemon Meringue Bars because it delivers a vibrant zing and balanced tartness—bottled juice tends to be flat or bitter in comparison. If you’re in a pinch, bottled will work, but fresh makes a world of difference.
Why isn’t my meringue glossy or forming stiff peaks?
It’s usually a result of either leftover fat or water in your mixing bowl, or not beating the egg whites quite long enough. Make sure to clean your mixing bowl and beaters with vinegar or lemon juice to remove any trace of grease, and give your whites plenty of whipping time to create those sturdy, glossy peaks.
Can I make Lemon Meringue Bars gluten-free?
Absolutely! Substitute your favorite one-for-one gluten-free flour blend for the all-purpose flour. The texture may change slightly but you’ll still enjoy all the citrusy brightness and luscious meringue that makes these bars so irresistible.
Do Lemon Meringue Bars need to be kept refrigerated?
Yes, because of the fresh eggs and meringue topping, it’s best to store them in the fridge. This helps prevent the layers from getting too soft and keeps the bars safe and delicious for several days.
How do I cut clean, neat slices with meringue on top?
The secret is to use a very sharp, warm knife. Run the knife under hot water, wipe it dry, and slice, cleaning the blade between each cut. This technique keeps your bars looking just as stunning as they taste.
Final Thoughts
If you’re craving a dessert that bursts with citrus, has layers of dreamy texture, and looks every bit as good as it tastes, Lemon Meringue Bars are truly the treat you need in your life. I hope you give them a try—there’s every chance they’ll become your new favorite, just like they are mine!
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Lemon Meringue Bars Recipe
- Total Time: 1 hour 15 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Indulge in the tangy sweetness of these Lemon Meringue Bars. A buttery crust topped with a luscious lemon filling and airy meringue, these bars are a delightful treat for any occasion.
Ingredients
Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Lemon Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Prepare the crust: Cream butter and sugar, then mix in flour and salt. Press into the pan and bake until golden.
- Make the lemon filling: Whisk sugar, flour, eggs, lemon juice, and zest. Pour over the hot crust and bake until set.
- Whip the meringue: Beat egg whites with cream of tartar and sugar until stiff peaks form. Spread over the lemon filling and bake until lightly golden.
- Cool and serve: Cool the bars completely before slicing into bars and serving.
Notes
- For best results, use fresh lemon juice rather than bottled.
- The bars can be stored in the refrigerator for up to 3 days.
- Use a warm knife to cut clean slices through the meringue.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 25g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
