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Lemon Meringue Pie Bars: A Citrusy Twist on a Classic Dessert

Lemon meringue pie has always been a crowd favorite—creamy, tangy lemon filling balanced with fluffy, sweet meringue on top. But what if you could enjoy all of that goodness in an easy-to-serve, bite-sized form? That’s where Lemon Meringue Pie Bars come in. These delightful bars combine the zesty brightness of lemons with the indulgent sweetness of meringue, all layered on a buttery shortbread crust. Perfect for parties, potlucks, or a weekend treat, they offer the classic flavors you love in a more portable and shareable format.

Let’s walk through the process step by step, so you can recreate this irresistible dessert in your own kitchen.

Ingredients

For the crust:

1 cup (225 g) unsalted butter, softened
½ cup (100 g) granulated sugar
2 cups (250 g) all-purpose flour
Pinch of salt

For the lemon filling:

1 ½ cups (300 g) granulated sugar
¼ cup (30 g) all-purpose flour
4 large eggs
⅔ cup (160 ml) freshly squeezed lemon juice (about 3–4 lemons)
1 tablespoon lemon zest

For the meringue topping:

4 large egg whites (room temperature)
½ teaspoon cream of tartar
½ cup (100 g) granulated sugar

Step-by-Step Method

Step 1: Prepare the shortbread crust

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the flour and pinch of salt, mixing until it forms a crumbly dough.
Press the dough evenly into the prepared baking pan, making sure it’s packed firmly.
Bake for 18–20 minutes, or until lightly golden around the edges. Set aside to cool slightly while you prepare the filling.