When I was a kid, my grandmother used to make a lemon meringue pie that smelled like sunshine — bright lemon and warm butter drifting through the house while she hummed at the stove. I remember standing on a stool, watching her fold clouds of meringue over the glossy lemon filling and daring to peak at the golden peaks through the oven window. Those sunny, tangy bites still taste like summers at her kitchen table. These Lemon Meringue Pie Bars capture all of that nostalgia but in easy, hand-held squares that travel better to picnics, potlucks, and weekday celebrations. They deliver buttery crust, tart lemon curd, and marshmallowy meringue in every fork-optional bite.
Quick Facts
- Yield: Serves 12
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes (includes chilling)
Why This Recipe is Awesome
This recipe turns the classic lemon meringue into easy, sliceable bars that hold together without a fork battle. You get a crisp, buttery crust, a silky-tart lemon curd that tastes like lemon candy, and a billowy, glossy meringue that toasts to golden perfection. It’s surprisingly forgiving — perfect for home cooks who want a showstopper without stress. Who doesn’t love crispy edges and a soft, tangy center? Plus, it smells like summer in the oven.
Ingredients
For the Main Dish:
- For the crust: 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 12 tbsp (3/4 cup) unsalted butter, cold and cubed
- For the lemon filling: 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large eggs
- 1 cup fresh lemon juice (about 4–5 lemons)
- 2 tbsp lemon zest (from about 2 lemons)
- 2 tbsp unsalted butter, room temperature
- For the meringue: 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
For the Sauce / Garnish (if applicable):
- Optional: thin lemon slices or extra zest for garnish
How I Make It
Step 1:
Preheat the oven to 350°F. Line a 9×13-inch pan with parchment, leaving an overhang for easy lifting. For the crust, pulse the flour, powdered sugar, and salt in a food processor, then add the cold butter and pulse until the mixture resembles coarse crumbs. Press the dough evenly into the pan (I press with the bottom of a measuring cup for an even layer). Bake the crust until it turns light golden at the edges, about 18–20 minutes. The house will smell buttery and warm — irresistible.
Step 2:
While the crust bakes, whisk together the sugar, cornstarch, and salt in a medium bowl. In a separate bowl, beat the 4 eggs lightly and mix them into the dry ingredients. Stir in the fresh lemon juice and zest. Pour this mixture into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. The mixture will thicken and go glossy — you’ll think of lemon curd from the first sizzle. Cook until it coats the back of the spoon, about 5–7 minutes.
Step 3:
Remove the curd from the heat and stir in the 2 tbsp of butter until silky. Pour the hot curd immediately over the warm crust and spread it into an even layer. Pop the pan back into the oven and bake for another 8–10 minutes to set the filling slightly. The lemon will deepen in color and smell even brighter — tangy and sweet.
Step 4:
For the meringue, whip the 4 egg whites and cream of tartar on medium speed until soft peaks form. Slowly add the 1/2 cup sugar, one tablespoon at a time, and continue whipping until stiff, glossy peaks form. Beat in the vanilla. Spread the meringue over the hot lemon layer, creating little peaks with the back of a spoon. Return to the oven and bake at 350°F for 3–5 minutes until the meringue starts to color, or switch to broil and brown the tips for 10–45 seconds — watch it closely so it doesn’t burn.
Step 5:
Let the bars cool on the counter until they reach room temperature, then chill in the fridge for at least 2 hours so the curd firms up and slices cleanly. Use the parchment overhang to lift the bars from the pan, slice into 12 squares, and garnish with extra zest or a thin lemon slice if you like. Serve cold or just slightly chilled.
Pro Tips
- Room-temperature eggs whip to higher peaks. Let whites sit out for 20 minutes before whipping.
- When cooking the curd, stir constantly and scrape the bottom so it thickens evenly — no scrambled eggs allowed!
- If you broil the meringue, open the oven door slightly and watch like a hawk; it goes from golden to burnt in seconds.
- For cleaner slices, chill thoroughly and wipe your knife between cuts with a hot, dry towel for perfect squares.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use a graham cracker crust (2 cups crumbs + 6 tbsp melted butter) for a sweeter, crunchier base — flavor will shift from buttery shortbread to more cookie-like.
- Swap butter with coconut oil (1:1) for a dairy-free twist; the bars will have a subtle coconut note.
- For gluten-free, use a 1:1 GF flour blend in the crust or a nut-based crust (almond flour + butter) — texture gets crumblier but still delicious.
- If you don’t have fresh lemons, bottled lemon juice works in a pinch, but the flavor won’t be as bright — add extra zest if you can.
Variations & Tips
- Make lime meringue bars by swapping lemon juice and zest for lime — zesty and tropical.
- Add a raspberry swirl to the curd before chilling for a pretty pink ribbon and fruity contrast.
- Top with toasted coconut flakes for a coconut-lemon bar with extra crunch.
- Make mini bars in an 8×8 pan for a smaller batch (bake times slightly longer for the thicker filling).
- Try an almond crust (1 1/2 cups almond flour + 3 tbsp butter + 2 tbsp sugar) for a nutty depth.
- For a fun twist, fold a touch of lemon curd into stabilized whipped cream and serve alongside each bar.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake everything, chill for at least 2 hours, then keep covered in the fridge up to 2 days. For best texture, add the meringue the day you plan to serve if you want the freshest, puffiest peaks.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or one 12×18 sheet and adjust baking time — the crust may need a few extra minutes and the filling may take longer to set.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- You’ll see the crust’s edges turn golden, the filling will look glossy and coat a spoon, and the meringue will be firm with golden tips. After chilling, the curd should slice cleanly without oozing.
- What if I don’t have ingredient X?
- No lemons? Use bottled lemon juice with extra zest or swap for lime. No cornstarch? You can simmer the eggs a bit longer to thicken, but cornstarch speeds and stabilizes the curd.
How I Like to Serve It
I love these bars straight from the fridge on a sunny afternoon with a tall glass of iced tea. They also make a showy dessert for brunch — pair with vanilla whipped cream and fresh berries. For a grown-up pairing, try them with a chilled prosecco or a light, floral white wine. They brighten summer picnics and make winter afternoons feel like a sunnier day.
Notes
- Store covered in the fridge up to 3 days. For best texture, eat within 48 hours.
- If you bake ahead without the meringue, freeze the bars (minus meringue) up to 1 month; thaw and add fresh meringue before serving.
Final Thoughts
Closing: Go on — make a pan, slice a square, and savor a little sunshine with every bite. Now go impress someone — or just yourself — with your homemade masterpiece!