Imagine a dessert that combines the zesty punch of lemon curd, the buttery crunch of shortbread, and the fluffy cloud of toasted meringue. Now stop imagining, because lemon meringue pie bars exist, and they’re here to ruin all other desserts for you. These bars are the love child of a classic pie and a handheld snack—no fork required.
Perfect for picnics, potlucks, or just pretending you’re a fancy pastry chef in your kitchen. Why settle for a slice when you can have a square? Let’s get to it.
Why This Recipe Works
These lemon meringue pie bars are next-level good, and here’s why.
The shortbread base is sturdy enough to hold the tangy lemon filling but still melts in your mouth. The lemon curd? Bright, creamy, and just sweet enough to balance the tartness.
And the meringue? Light, airy, and toasted to golden perfection. It’s like eating sunshine, if sunshine were dessert (and didn’t give you a sunburn).
Ingredients You’ll Need
- For the shortbread crust: All-purpose flour, powdered sugar, unsalted butter, salt.
- For the lemon filling: Granulated sugar, eggs, lemon zest, lemon juice, cornstarch, butter.
- For the meringue topping: Egg whites, granulated sugar, cream of tartar, vanilla extract.
Pro tip: Use fresh lemons for the juice and zest.
Bottled lemon juice is for salads, not desserts. Don’t @ me.
Step-by-Step Instructions
- Make the crust: Mix flour, powdered sugar, and salt. Cut in cold butter until crumbly.Press into a lined baking pan and bake at 350°F for 15–20 minutes until golden.
- Prepare the lemon filling: Whisk sugar, cornstarch, eggs, lemon zest, and juice in a saucepan. Cook over medium heat until thick. Stir in butter, then pour over the baked crust.
- Whip the meringue: Beat egg whites, cream of tartar, and sugar until stiff peaks form.Spread over the lemon layer, then torch or broil until toasted.
- Chill and slice: Let the bars cool completely before cutting. Patience is a virtue, but it’s also the key to clean slices.
How to Store These Bad Boys
Store the bars in an airtight container in the fridge for up to 3 days. The meringue might weep a little, but it’s still delicious—no judgment here.
For longer storage, freeze them (without meringue) for up to a month. Add fresh meringue after thawing for best results.
Why You Should Make These Bars
First, they’re easier than pie (literally). No wrestling with pie crust or worrying about soggy bottoms.
Second, they’re portable—no plates needed. Third, they’re a guaranteed crowd-pleaser. Show up with these, and you’ll instantly become the MVP of any gathering.
FYI, that’s science.
Common Mistakes to Avoid
- Overbaking the crust: It should be golden, not brown. Nobody wants a hockey puck base.
- Underwhipping the meringue: If it doesn’t hold stiff peaks, you’ll end up with a sad, soupy topping.
- Skipping the cornstarch: This thickens the lemon filling. Without it, you’ve got lemon soup.Delicious, but messy.
Swaps and Substitutions
No lemons? Use limes for a tropical twist. Vegan?
Swap butter for coconut oil and use aquafaba for the meringue. Gluten-free? Almond flour works for the crust (but it’ll be crumblier).
IMO, the classic version is unbeatable, but you do you.
FAQs
Can I use store-bought lemon curd?
Sure, if you’re okay with sacrificing flavor and bragging rights. Homemade curd is leagues better, but we won’t tell.
Why did my meringue deflate?
You probably didn’t whip it enough, or you added sugar too fast. Patience, young grasshopper.
Can I make these ahead of time?
Yes, but add the meringue day-of for the best texture.
Stale meringue is a tragedy.
Do I need a kitchen torch?
Nope. A broiler works, but watch it like a hawk. Burnt meringue smells like regret.
Final Thoughts
Lemon meringue pie bars are the dessert equivalent of a mic drop.
They’re impressive, delicious, and secretly easy to make. Whether you’re a baking newbie or a seasoned pro, these bars will make you look like a rockstar. So grab those lemons and get baking—your future self (and everyone around you) will thank you.
