Oh my goodness, if you love the tart, zesty flavor of lemons paired with the sweet, cloud-like meringue, then these Lemon Meringue Bars are going to be your new obsession. Imagine a buttery, crumbly crust that melts in your mouth, followed by a bright and tangy lemon filling that’s smooth as silk. The crown jewel of this dessert, though, is the meringue topping—light, airy, and perfectly sweet, it’s a glorious finish to each bite. Trust me, once you taste these bars, you’ll wonder why you didn’t make them sooner!

Why You’ll Love Lemon Meringue Bars

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a cozy weekend treat, impressing your friends at a potluck, or simply satisfying a sweet craving, these Lemon Meringue Bars are perfect for any occasion. Here’s why this recipe is a favorite:

Versatile: These bars are perfect for any time of year! Whether it’s a summer picnic or a winter dessert spread, they fit right in. Plus, they’re easy to transport, so bring them to your next gathering and watch them disappear.

Budget-Friendly: You don’t need anything fancy to make these bars. Just a few simple pantry staples, like lemons, eggs, and butter, come together to create something truly special without costing you a fortune.

Quick and Easy: The steps are simple, and even though it’s a multi-step process, it’s straightforward enough for beginners. No fancy equipment required—just your oven and a little patience!

Customizable: Want a little more zing? Add extra lemon zest or juice. Prefer less sweetness? Adjust the sugar in the meringue. This recipe is incredibly flexible to suit your taste.

Crowd-Pleasing: These bars are always a hit with everyone—kids, adults, and anyone with a sweet tooth. The perfect combination of flavors and textures makes them universally loved.

Ingredients

Here’s the magic behind these Lemon Meringue Bars. They’re made with simple ingredients, but together, they create something extraordinary:

Butter: The crust is buttery and delicious. This rich ingredient brings that melt-in-your-mouth texture, creating the perfect base for your bars.

Sugar: Sweetening the lemon filling and the meringue topping, sugar balances out the tangy lemon and makes everything come together just right.

Eggs: You’ll need eggs for both the lemon filling and the meringue. The eggs in the filling give it that smooth, custardy texture, while the meringue gets its light, fluffy structure from whipped egg whites.

Lemon Juice: The star of the show! Fresh lemon juice brings that perfect tartness and a pop of citrus flavor. It’s the key to making the filling bright and irresistible.

Lemon Zest: Zest adds an extra layer of lemony goodness, giving the filling a fresh, aromatic fragrance that will have everyone asking, “What’s that delicious smell?”

Flour: This helps thicken the lemon filling, ensuring it sets up nice and firm without being too runny.

Baking Powder: A small amount in the crust helps the dough rise just a bit, giving it that perfectly crumbly texture.

Vanilla Extract: A dash of vanilla adds a subtle, warm flavor to the crust and meringue. It complements the tangy lemon beautifully.

Salt: A pinch of salt helps balance the sweetness and enhances all the flavors, making the lemon really pop.

Cornstarch: This thickens the lemon filling, giving it that perfect, custard-like consistency.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s make some Lemon Meringue Bars that will knock your socks off:

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures everything bakes evenly and gives your bars the perfect texture.

Make the Crust: In a bowl, combine the butter, sugar, and a pinch of salt. Add the flour and baking powder, mixing until you get a soft dough. Press the dough into the bottom of a baking dish to form the crust, and bake it for 12-15 minutes, or until it’s lightly golden.

Prepare the Lemon Filling: While the crust is baking, whisk together the eggs, sugar, lemon juice, lemon zest, cornstarch, and a pinch of salt in a saucepan. Cook the mixture over medium heat, stirring constantly until it thickens into a smooth, custard-like filling. Pour the filling over the baked crust and spread it out evenly.

Make the Meringue: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar, a little at a time, until the meringue is stiff and glossy. Spread the meringue over the lemon filling, making sure it completely covers the filling and touches the edges of the crust.

Bake to Perfection: Pop the bars back into the oven and bake for 15-20 minutes, or until the meringue is golden brown and slightly crisp on top. Keep an eye on it to make sure it doesn’t over-brown.

Cool and Slice: Let the bars cool completely at room temperature, then chill them in the fridge for at least 2 hours. This will allow the filling to set and make the bars easier to slice.

Serve and Enjoy: Once they’re chilled and set, cut them into squares and serve! You’ll have a delightful treat that’s perfectly balanced between sweet and tart.

Nutrition Facts

Servings: 12
Calories per serving: 220

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 2 hours 55 minutes (including chill time)

How to Serve Lemon Meringue Bars

These bars are delicious on their own, but here are a few ways to make them even more fun to serve:

With Whipped Cream: A dollop of fresh whipped cream on top is always a crowd-pleaser and adds a creamy contrast to the zesty lemon filling.

With Fresh Berries: Serve these bars with a side of fresh berries like strawberries, raspberries, or blueberries to enhance the citrusy flavor and add a pop of color.

As Part of a Dessert Spread: These bars fit perfectly on a dessert table. Serve them alongside other treats like brownies or fruit tarts for a delightful variety of flavors.

With Tea or Coffee: Pair them with a cup of tea or coffee for a perfect afternoon snack. The tangy lemon filling and sweet meringue go wonderfully with your favorite hot beverage.

Additional Tips

Here are a few extra tips to help you perfect your Lemon Meringue Bars:

Use Fresh Lemons: Freshly squeezed lemon juice makes a huge difference in flavor. You’ll get that bright, fresh citrus kick that bottled lemon juice just can’t match.

Make Ahead: These bars can be made a day ahead, which gives the filling plenty of time to set. They actually taste even better after chilling overnight!

Check the Meringue: Make sure the meringue is spread all the way to the edges of the crust. This helps seal in the lemon filling and prevents it from leaking out during baking.

Store Leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days. These bars are just as delicious the next day!

For a Crispier Meringue: If you like a crispier meringue topping, you can bake the bars a bit longer, but be sure to watch it closely so the meringue doesn’t burn.

FAQ Section

Q1: Can I make these bars gluten-free?
A1: Yes! Simply substitute the regular flour with a gluten-free flour blend, and you’ll have a gluten-free version of these Lemon Meringue Bars.

Q2: Can I use store-bought lemon curd instead of making my own filling?
A2: Sure, you can! If you’re short on time, store-bought lemon curd is a great shortcut, but making the filling from scratch will give you a fresher, more vibrant taste.

Q3: Can I use a different fruit for the filling?
A3: You could try other citrus fruits like lime or orange, but be aware that the flavor will be quite different. If you love lemon, I highly recommend sticking with it!

Q4: Can I freeze Lemon Meringue Bars?
A4: Yes! You can freeze them for up to 2 months. Just make sure they’re well-wrapped in plastic wrap and stored in an airtight container.

Q5: How do I prevent the meringue from shrinking?
A5: Make sure you spread the meringue all the way to the edges of the crust and bake it until it’s golden and firm. This will help it stay in place without shrinking.

Q6: Can I use a hand mixer instead of a stand mixer for the meringue?
A6: Absolutely! A hand mixer will work just fine for whipping the egg whites into stiff peaks.

Q7: How do I know when the meringue is done?
A7: When you lift the beaters, the meringue should form stiff, glossy peaks that hold their shape. It should be firm, but not dry or over-beaten.

Q8: Can I use bottled lemon juice?
A8: Fresh lemon juice is always best for flavor, but in a pinch, bottled lemon juice will work. Just be aware that the flavor might not be as vibrant.

Q9: Can I make these bars without the meringue?
A9: You can, though it will change the texture and taste. Without the meringue, you’ll have a simple lemon bar with a smooth, tangy filling and crust.

Q10: How do I store Lemon Meringue Bars?
A10: Store them in the fridge in an airtight container for up to 3 days. They’re best enjoyed chilled and will firm up nicely.

Conclusion

Lemon Meringue Bars are the perfect blend of sweet, tart, and creamy, all wrapped up in a buttery, flaky crust. Whether you’re looking to impress at a dinner party or treat yourself to a zesty, refreshing dessert, these bars are sure to hit the spot. So go ahead, bake a batch, and let the magic of lemony goodness sweep you away!