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.

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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.

Helpful Tips

Fresh lemons. 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!
Cornstarch. The addition of cornstarch helps keep the crust flaky and tender. Don’t skip it.
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.

Lemon Meringue Pie Bars

These Lemon Meringue Pie Bars feature the best elements of the classic pie in easy-to-share portable bars.

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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

Three lemon meringue pie bars stacked on each other

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!

A lemon meringue pie bar on a plate with a fork