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Lemon Meringue Pie Bars

Lemon Meringue Pie Bars
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Indulge in our Lemon Meringue Pie Bars — heavenly, easy to make & bursting with flavor! Bake some joy today!

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1 tablespoon lemon zest
  • 1/2 cup (120ml) fresh lemon juice
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 6 large egg whites
  • 1/2 teaspoon cream of tartar
  • Pinch of salt

Instructions

  • Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
  • For the shortbread crust: In a large bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy. Gradually add the all-purpose flour and a pinch of salt, mixing until just combined and a crumbly dough forms. Press this mixture evenly into the bottom of the prepared pan. Bake for 15-20 minutes, or until the edges are lightly golden.
  • For the lemon curd: In a medium saucepan, whisk together granulated sugar, cornstarch, and lemon zest. Then, whisk in fresh lemon juice and large egg yolks until smooth. Cook over medium heat, stirring constantly with a whisk, until the mixture thickens significantly, usually 8-10 minutes. It should coat the back of a spoon. As soon as it’s thick, remove from heat and stir in 1 tablespoon of butter and 1 teaspoon of vanilla extract. Pour the hot lemon curd evenly over the warm, baked shortbread crust. Spread gently with an offset spatula. Let this cool to room temperature.
  • For the meringue topping: In the bowl of a stand mixer, combine large egg whites, a pinch of cream of tartar, and a tiny pinch of salt. Beat on medium speed until soft peaks form. Gradually add the remaining granulated sugar (about 1/2 cup), about one tablespoon at a time, continuing to beat on high speed until the sugar is fully dissolved and glossy, stiff peaks form. Finally, beat in a touch of vanilla extract. The meringue should be thick, shiny, and hold its shape beautifully.
  • Dollop the fluffy meringue over the cooled lemon curd. Use an offset spatula or the back of a spoon to create beautiful swirls and peaks all over the surface. Gently wave a kitchen torch over the meringue until the peaks turn a gorgeous golden-brown. Alternatively, you can broil them briefly, watching carefully to prevent burning.
  • Chill the bars in the refrigerator for at least 2-3 hours, or until completely set, before slicing and serving.

Notes

Oh, prepare yourselves for a dessert experience that’s truly out of this world! These Lemon Meringue Pie Bars take everything you adore about a classic lemon meringue pie – the tangy, bright lemon curd, the buttery, crumbly crust, and the cloud-like, toasted meringue – and transforms it into a portable, shareable bar. Each bite is a symphony of textures and flavors: the crisp shortbread base gives way to a smooth, zesty lemon filling, all crowned with billows of sweet, torched meringue. It’s sunshine in a square, perfectly balanced between sweet and tart, and utterly irresistible.

Find it online: https://thecozycuppa.com/lemon-meringue-pie-bars/