Lemon Meringue Bars

Prep Time: 25 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour
Total Time: ~2 hours 15 minutes
Servings: 16 bars
Difficulty: ★★★☆☆ (Intermediate)
Course: Dessert
Cuisine: American / Classic

 Ingredients

For the Shortbread Crust:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup granulated sugar

• 2 cups all-purpose flour

• ¼ tsp salt

For the Lemon Filling:

• 1 ½ cups granulated sugar

• ¼ cup all-purpose flour

• ¼ cup cornstarch

• ¼ tsp salt

• 1 ½ cups water

• 4 large egg yolks, lightly beaten (save whites for meringue)

• ½ cup fresh lemon juice (about 3–4 lemons)

• 1 tbsp lemon zest

• 2 tbsp unsalted butter

For the Meringue:

• 4 large egg whites (room temperature)

• ½ tsp cream of tartar

• ½ cup granulated sugar

• ½ tsp vanilla extract (optional)

 Equipment

• 9×13-inch baking dish

• Mixing bowls

• Electric mixer or stand mixer

• Whisk

• Saucepan

• Rubber spatula

• Offset spatula (for spreading meringue)

• Oven-safe thermometer (optional)

 Time Breakdown

 Step-by-Step Instructions

 Make the Shortbread Crust

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides.

2. In a large bowl, cream together butter and sugar until smooth and fluffy.

3. Add in flour and salt, and mix until crumbly but combined. Press the dough evenly into the bottom of the pan.

4. Bake for 18–20 minutes, or until edges are lightly golden. Set aside while you make the filling.

Don’t skip the parchment overhang — it makes removing and slicing the bars much easier!

 Prepare the Lemon Filling

1. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.

2. Gradually stir in water, lemon juice, and lemon zest. Bring to a boil over medium heat, stirring constantly.

3. Once boiling, reduce heat slightly and continue stirring until the mixture thickens (~3–4 minutes).

4. In a small bowl, beat the egg yolks. Slowly whisk in about ½ cup of the hot lemon mixture to temper the yolks.

5. Pour the tempered yolks back into the saucepan, stirring constantly. Cook for 2 more minutes.

6. Remove from heat and stir in butter until smooth and glossy.

 Assemble and Bake

1. Pour the hot lemon filling over the pre-baked crust and spread evenly.

2. Bake again at 350°F (175°C) for 15 minutes, just to set the filling.

3. Remove from oven and set aside to cool slightly (about 5 minutes) before topping with meringue.

 Make the Meringue

1. In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.

2. Gradually add sugar, 1 tablespoon at a time, and beat on high speed until glossy stiff peaks form.

3. Beat in vanilla extract, if using.

For perfect meringue, make sure your bowl is completely grease-free and the egg whites are at room temperature.

 Add Meringue & Final Bake

1. Spread meringue over the warm lemon layer, using an offset spatula to cover all the way to the edges of the pan (this seals in the filling).

2. Use the spatula to create soft peaks or swirls.

3. Bake at 375°F (190°C) for 10–12 minutes, or until meringue is golden brown.

 Cool & Slice

• Cool completely on the counter for 30–45 minutes, then chill in the fridge for at least 30 more before slicing.

• Use the parchment overhang to lift the bars out of the pan.

• Slice into squares or triangles with a clean, sharp knife.

 Serving Ideas

 Storage & Make-Ahead Tips

Refrigerator:

• Store bars in an airtight container in the fridge for up to 3–4 days.

Freezing:

• Not recommended — meringue tends to weep or become rubbery when thawed.

Make Ahead:

• You can bake the crust and lemon filling a day ahead. Add meringue and do the final bake just before serving.

 Nutrition (Per Bar, Approximate)

Nutrition will vary based on portion size and ingredients used.