Sunny Lemon Meringue Treats
Think of these bars as a laid-back twist on the classic lemon meringue pie. They deliver the same vibrant, citrusy punch you love, but in a format that’s easier to slice, serve, and enjoy. With a rich shortbread crust, a bright lemon filling, and a light, toasted meringue topping, these bars prove that sometimes dessert is better in bar form.
Lemon Meringue Pie Bars
Ingredients
Shortbread Crust
- 2¼ cups shortbread cookie crumbs (about 8 oz / 225 g 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, at room temperature
Marshmallow-Style Meringue
- 4 large egg whites, at room temperature
- ¾ cup granulated sugar
- Pinch of cream of tartar (optional)
Instructions
Make the Crust
Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with foil, leaving overhang on the sides, and lightly coat with cooking spray.
Combine the cookie crumbs and melted butter until evenly mixed. Press the mixture firmly into the bottom of the prepared pan.
Bake for 14 minutes, or until the edges just begin to turn golden.
Prepare the Lemon Layer
While the crust is baking, whisk together the sugar, salt, and lemon zest in a bowl. Add the lemon juice and eggs, whisking until fully smooth.
Carefully pour the lemon mixture over the hot crust.
Return to the oven and bake for 18–22 minutes, until the edges are set and the center still has a slight jiggle.
Allow to cool completely, then refrigerate for at least 3 hours or overnight.
Make the Marshmallow Meringue
Fill a saucepan with about 2 inches of water and bring to a gentle simmer.
Place a heatproof bowl over the saucepan (without touching the water). Add the egg whites and sugar, whisking constantly for 5–7 minutes, until the mixture reaches 140°F (60°C) and the sugar has fully dissolved.
Transfer the mixture to a stand mixer and beat for 5–7 minutes, until thick, glossy, and holding stiff peaks.
Assemble the Bars
Use the foil overhang to lift the chilled bars from the pan.
Spread the meringue evenly over the top, creating decorative swirls if desired.
Toast the meringue with a kitchen torch or under a broiler for 1–2 minutes, watching closely to avoid burning.
Slice into squares using a hot, clean knife for sharp edges.
Serve right away for the best texture and presentation.
