These lemon meringue pie bars have all the flavor of lemon meringue pie. Made with a crisp shortbread crust, creamy homemade lemon curd, and toasted meringue, these bars will satisfy your lemon-loving sweet tooth.
Ingredients for Lemon Meringue Pie Bars
Lemon Curd
- Egg yolks – Save the egg whites for the meringue.
- Granulated sugar
- Lemon juice + zest – Fresh is best!
- Unsalted butter – Cold and cubed.
Shortbread Crust
- All-purpose flour
- Granulated sugar
- Salt
- Unsalted butter – Room temperature and cubed.
Meringue
- Egg whites – Large egg whites.
- Granulated sugar
- Cream of tartar – Helps to stabilize the meringue.
- Vanilla extract – For a bit of vanilla flavor in the meringue.
Tools & Supplies for Making Lemon Meringue Pie Bars
How to Make the Lemon Meringue Pie Bars
- Make the lemon curd: Whisk egg yolks, granulated sugar, lemon juice and zest in a saucepan. Cook over low heat, whisking constantly until the mixture thickens. Remove from the heat and add cubes of cold, unsalted butter while whisking. Transfer to a storage container and chill for 3 hours.
- Prep and preheat: Preheat the oven to 350 degrees F. Prepare a 9×9 baking pan with nonstick cooking spray and pieces of parchment paper.
- Make the shortbread crust: Whisk the all-purpose flour, granulated sugar, and salt. Add the cubed butter and mix using an electric mixer until the mixture creates fine crumbs. Press the crumbs into the prepared pan. Bake in for 15 minutes. Remove and cool.
- Make the meringue: Whisk egg whites, granulated sugar, and cream of tartar in a heat-safe bowl over a saucepan of simmering water on the stovetop. Whisk constantly until the sugar dissolves. Add the vanilla extract. Whip the egg whites on medium-high speed until medium-stiff peaks form.
- Assemble the bars: Spoon the chilled lemon curd onto the cooled shortbread crust and spread evenly using an offset spatula. Spread the meringue over the lemon curd. Use a kitchen torch to carefully toast the meringue. Chill for an additional 2 hours before cutting into squares.
Recipe Tips
- Prepare the baking pan with nonstick spray and parchment paper for easy removal. Cut the parchment so it extends above the sides of the pan to easily lift the bars out of the pan.
- Fresh lemon juice and zest are best for the brightest citrus flavor.
- Use a sharp knife to cut the bars. I like to run the knife under hot water before cutting for a clean slice. Clean the knife in between each slice to get perfect squares.
Frequently Asked Questions
What is the best way to store the bars?
- Store the bars in an airtight container in the refrigerator for about 3 days. Serve chilled.
How do I toast the meringue if I don’t have a kitchen torch?
- You can carefully toast the meringue in the oven with your broiler setting. It will toast very quickly so stay close and keep your eyes on it.
- If you lined the pan with parchment paper, remove the bars from the pan and remove the parchment paper before broiling to prevent the paper from catching on fire.
Lemon Recipes You Will Love
Lemon Meringue Pie Bars
Equipment
- 9×9 baking pan
- Stand mixer or electric hand mixer
Ingredients
Lemon Curd
- 5 egg yolks
- 1 cup granulated sugar
- ½ cup fresh squeezed lemon juice
- 2 tsp lemon zest
- ½ cup unsalted butter cold and cubed
Shortbread Crust
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ tsp salt
- ½ cup unsalted butter cubed and at room temperature
Meringue
- 4 egg whites
- â…” cup granulated sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
Instructions
Lemon Curd (Make ahead)
- In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Place over low heat and cook for 10 to 15 minutes, whisking frequently, until the mixture thickens and coats the back of a spoon.
- Remove the saucepan from the heat. Add the cold, cubed unsalted butter, one piece at a time, whisking in between each addition until melted and smooth.
- Transfer the lemon curd to a heatproof storage container. Cool to room temperature and then chill in the refrigerator for at least 3 hours.
Shortbread Crust
- Preheat the oven to 350℉ (176℃). Prepare a 9×9 baking pan with nonstick cooking spray and parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, whisk together the all-purpose flour, granulated sugar, and salt. Add in the cubed, room temperature unsalted butter. Mix on low speed for about 5 minutes until the mixture turns into fine crumbs.
- Pour the shortbread crumbs into the prepared baking pan. Use a flat-bottomed measuring cup or drinking glass to press the crumbs into the bottom of the pan in an even layer. Bake the crust for 15 minutes until slightly golden-brown around the edges. Remove the pan from the oven and cool the crust to room temperature.
Meringue
- Whisk together egg whites, granulated sugar, and cream of tartar in a heat-safe bowl. (You can use the metal bowl of your stand mixer). Place the bowl over a saucepan of simmering water on the stovetop. The water should not touch the bowl. Cook the mixture, whisking constantly, for about 5 to 7 minutes until the sugar is dissolved. Test this out by rubbing a small amount of the egg white mixture between two fingers. If it is smooth and not grainy, it is ready.Â
- Transfer the bowl or mixture to a stand mixer fitted with a whisk attachment. You can also use an electric hand mixer. Whip the egg whites on low speed for 2 minutes until frothy. Increase the speed to medium and whip until the meringue thickens. Add the vanilla extract. Continue to whip until the meringue forms medium-stiff peaks. The time this will take may vary, but typically it is about 5 minutes or so. The meringue will appear glossy and maintain shape.
Assembling the Lemon Meringue Pie Bars
- Spoon the chilled lemon curd onto the cooled shortbread crust and spread evenly using an offset spatula. Spread the meringue over the lemon curd, creating swirls and texture. Use a kitchen torch to carefully toast the meringue. If you do not have a kitchen torch, you can carefully toast the meringue underneath a broiler. Chill the bars for at least 2 hours before cutting into squares.
Notes
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