Sunny Lemon Meringue Treats

2 1 minute read

Think of these bars as a relaxed, crowd-friendly version of classic lemon meringue pie—delivering the same bright, tangy flavor in a format that’s much easier to slice, serve, and enjoy. With a buttery shortbread crust, a vibrant lemon filling, and a light, toasted meringue topping, they show that sometimes bars really are better than slices.

Lemon Meringue Pie Bars

Ingredients

Shortbread Base

2¼ cups shortbread cookie crumbs (about 8 oz / 225 g cookies)
3 tbsp unsalted butter, melted

Lemon Layer

1½ cups granulated sugar
Pinch of salt
½ cup fresh lemon juice (from 3–4 lemons)
Zest of 1 medium lemon
4 large eggs, room temperature

Marshmallow Topping

4 large egg whites, room temperature
¾ cup granulated sugar
Pinch of cream of tartar (optional)

Instructions

Crust
Preheat the oven to 350°F (175°C). Line a 9-inch square pan with foil, leaving some overhang, and lightly grease it.
Combine the cookie crumbs with melted butter until evenly coated, then press firmly into the pan.
Bake for about 14 minutes, until the edges begin to turn lightly golden.

Lemon Layer
While the crust is baking, whisk together the sugar, salt, and lemon zest. Add the lemon juice and eggs, mixing until smooth.
Pour the lemon mixture over the warm crust.
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.

Marshmallow Meringue
Bring about 2 inches of water to a gentle simmer in a saucepan.
Place a heatproof bowl over the pan and whisk the egg whites and sugar continuously for 5–7 minutes, until the mixture reaches 140°F (60°C) and the sugar dissolves.
Transfer to a mixer and beat for 5–7 minutes until thick, glossy, and stiff peaks form.

Assembly
Lift the chilled bars out of the pan using the foil overhang.
Spread the meringue over the top, creating decorative swirls.
Lightly toast using a kitchen torch or under a broiler for 1–2 minutes, watching closely.
Slice into squares using a warm, clean knife for neat edges.

Serve right away for the best texture.

2 1 minute read