With a sweet shortbread crust, tart lemon filling, and meringue topping, these Lemon Meringue Pie Bars feature the best elements of the classic pie in easy-to-share portable bars.

Love lemon meringue? Be sure to check out my lemon meringue cookies too.

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Easy Lemon Meringue Pie Bars Recipe

If you love classic lemon meringue pie, you’ll love these pie bars! The perfect balance of sweet and tart, these lemon meringue pie bars feature a shortbread crust, creamy and citrusy lemon filling, and light meringue topping.

I think these are a bit easier to make than pie and they’re also much easier for sharing, plus they’re sturdy enough to ditch the fork and just hold each one with your hand.

Overhead view of a pan of lemon meringue pie bars

Why You’ll Love This Dessert

Tart lemon flavor. The lemon curd filling is made with lots of fresh lemon juice and zest, ensuring each bite is bursting with that tart citrus flavor.
Great for crowds. These lemon meringue pie bars are more easier to serve than lemon meringue pie, making them perfect for holidays and summer gatherings where you need to feed a crowd.
Make ahead. These bars need to cool for several hours before being refrigerated, making them ideal for making in advance. You can make them a day ahead and add the meringue topping just before serving.

Ingredients Needed

These irresistible pie bars are made with lots of fresh lemon and pantry staples.
(Be sure to scroll below to the printable recipe card for details and measurements.)

All-Purpose Flour – Use the spoon and level technique for accurate measuring.
Cornstarch – The addition of cornstarch helps keep the crust flaky and tender.
Salt – To balance out the sweetness.
Powdered sugar – Sweetens the crust and also dusted on top of the baked and cooled bars.
Unsalted butter – Keep it in the fridge until you need to use it.
Eggs – Make up the base of the lemon filling, giving it shape.
Sugar – Sweetens the lemon filling.
Lemon – Since lemons take center stage here, fresh lemon juice and lemon zest are a must. Don’t try to use bottled lemon juice – the difference is noticeable!
Egg whites – For the meringue.

Process shots of how to make shortbread crust

Process shots of how to make lemon curd filling

How To Make Lemon Meringue Pie Bars

These bars do have several steps but they’re worth it! Just remember to leave plenty of time for them to chill between steps.
(Scroll to the bottom for our easy printable recipe with the complete directions and don’t miss the video below.)

Prep. Spray a 9×13 baking dish with nonstick spray then line with parchment paper, leaving overhang on the longer sides.
Make the crust. Pulse the flour, cornstarch, salt, and powdered sugar to incorporate then add the butter and blend until crumbly. Use your fingers to press it evenly and firmly into the pan, going up the sides just a bit.
Chill then bake. Chill the crust for 30 minutes in the fridge or 15 minutes in the freezer. Bake at 350F until lightly brown on the top edges.
Make the filling. While the crust bakes, whisk together the eggs, sugar, flour, and lemon until the sugar dissolves and there are no lumps.
Bake. Pour the cooled lemon mixture over the crust. Bake for 20-25 minutes, until the top is slightly browned and the custard is set and firm.
Cool. Let the lemon meringue pie bars cool to room temperature then pop them in the fridge until cold and firm.
Cut into squares. Lift the bars out of the pan with the parchment paper. Use a sharp knife to cut into squares then dust with powdered sugar.
Make the meringue. Beat the egg whites until frothy. Gradually add in the sugar then spoon into a pastry bag. Pipe onto the lemon bars then brown with a kitchen torch.

Three lemon meringue pie bars stacked on each other

Tips for Success

Here are a few helpful tips for making these lemon meringue pie bars.

Cool slowly. You want to allow the baked lemon bars to cool on the counter to room temperature before placing them in the fridge to cool completely and firm up.
Clean the knife. To get clean cuts on your lemon meringue bars, slightly dampen the blade before cutting, cut in a downward motion, and clean between slices.
Brown under the broiler. If you don’t have a kitchen torch, you can also brown the meringue under the broiler. Place the bars 6 inches from the heat for 1 to 2 minutes, keeping a close eye to ensure they don’t burn.
Separate the egg whites cold. You want to ensure there’s not one spec of yolk when making the meringue and I’ve found it’s easier to separate the whites from the yolks when the egg is fresh and cold.

A lemon meringue pie bar on a plate with a fork

Video: Lemon Meringue Pie Bars

Proper Storage

Fridge. These bars can sit out for a couple hours – after that, they’ll need to be refrigerated. Store in an airtight container in the fridge. They’ll last up to 5 days. Enjoy chilled right from the fridge or bring to room temperature. NOTE: I recommend leaving off the meringue topping until just before cutting and serving.
Freezer. Let them cool completely and wrap tightly in foil, without the meringue, and transfer to a freezer-safe plastic bag. You can freeze the batch whole or wrap individually. They will keep for 2 months. Thaw overnight in the fridge. Then apply the meringue topping.

More Lemon Desserts To Try

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Lemon Meringue Pie Bars

With a sweet shortbread crust, tart lemon filling, and meringue topping, these Lemon Meringue Pie Bars feature the best elements of the classic pie in easy-to-share portable bars.

Print Recipe Rate Recipe Pin Recipe

Prep Time 25

Cook Time 45

Chill Time 30

Total Time 1 40

Servings: 20 bars

Ingredients

FOR THE CRUST

1 & 3/4 cups all-purpose flour , spooned and leveled
1/4 cup cornstarch
1/2 teaspoon salt
1 cup powdered sugar (plus more for finishing)
1 cup cold unsalted butter , cut into small cubes (2 sticks)

FOR THE LEMON FILLING

6 large eggs
2 & 1/2 cups granulated sugar
1/3 cup + 1 tablespoon all-purpose flour
1 cup fresh lemon juice
2 tablespoons lemon zest

FOR DUSTING

1 teaspoon powdered sugar

FOR THE MERINGUE

2 egg whites
2 tablespoons granulated sugar

Instructions

MAKE THE CRUST

Spray a 9×13 baking dish with nonstick spray, then line with parchment paper, making sure there’s an overhang on both of the longer sides (this really helps for easy removal.)
Place the flour, corn starch, salt, and powdered sugar in the bowl of a food processor; pulse a few times to incorporate. Add the butter and blend until the mixture resembles crumbs, 10 to 15 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer and a little up the sides (this keeps the filling from spilling beneath the crust).
Refrigerate for 30 minutes (or freeze for 15 minutes.)
Preheat oven to 350 degrees F with rack in the center position.
Bake the crust until just beginning to brown slightly at the top edges, 15 to 20 minutes.

MAKE THE LEMON FILLING:

Make the filling while the crust bakes (it needs to sit for 10 minutes before being poured on top of the crust.)
In a large bowl, whisk together the eggs, sugar, flour, lemon juice, and lemon zest. Be sure the sugar is dissolved and flour is completely incorporated with no lumps remaining.

ASSEMBLE THE BARS AND CHILL

When the crust is ready, give the lemon mixture a quick stir and then pour over top.
Return pan to the oven and bake another 20-25 minutes, or until the top is slightly browned and the custard looks set and firm. Let the bars cool completely to room temperature; it will take several hours.
Once room temp, pop them in the fridge until cold and firm.
To cut, use the parchment overhang to lift the rectangle out of pan and onto a cutting board. Carefully loosen the parchment from the edges of the crust.
Using a sharp knife, cut into even squares. (For really clean cuts, slightly dampen the blade before cutting and clean it off in between each slice, using one downward motion to cut through.)
Dust the squares with powdered sugar, using a fine sieve.

MAKE THE MERINGUE

In a medium mixing bowl, beat egg whites with an electric mixer until frothy. Gradually add in the sugar until the mixture is glossy and stiff peaks are reached. Spoon into a pastry bag (or plastic bag with the corner cut off) and pipe onto the lemon bars. Brown the meringue very lightly with a kitchen torch (or place bars under the broiler, 6 inches from the heat, 1 to 2 minutes.)
Serve and enjoy!

Video

Notes

Making perfect meringue. You want to ensure there’s not one single spec of yolk when making the meringue and I’ve found it’s easier to separate the whites from the yolks when the egg is fresh and cold.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: lemon meringue pie bars, lemon meringue pie bars recipe