Lemon Meringue Pie Bars – buttery shortbread crust with tart lemon filling, topped with fluffy toasted meringue!
I hope your weekend was fabulous. I spent mine recovering from our roadtrip.
You guys, we drove through Houston when it was still raining. It was the scariest thing I’ve ever done. And OF COURSE I’d planned to stop at a doughnut place and was dumb enough to get off the interstate because it didn’t click in my pea-sized brain that Houston was flooded.
Survived that, got back on the interstate, and the freakin’ interstate was flooded.
I spent a solid 2 hours in Houston trying to figure out how I was going to save all 3 kids and the dog if the Jeep got swept away.
No, I don’t overreact. Why do you ask?
I don’t recommend coming to Texas until it’s done raining. Just stay away. Not a good situation.
How to Make Lemon Meringue Pie Bars
These Lemon Meringue Pie Bars are a little involved but I promise the end result is worth it.
The crust is a shortbread crust made with butter, flour, and powdered sugar. But this crust gets some fresh lemon zest because more lemon is always better. That gets baked until golden brown.
The lemon filling is just eggs, lemon juice, lemon zest, and sugar. It’s very lemon-curd like but really sets well once baked.
And then it’s topped with the meringue which is egg whites and sugar that are beaten together to stiff peaks. It gets spread over the lemon filling and then baked until lightly golden brown.
I always like to let bars like this sit overnight in the fridge before trying to cut them. Otherwise you might not get that perfect line.
They’re really tasty! You should definitely make them next time you’re craving a lemony treat!
More Lemon Bar Recipes
Creamy Lemon Crumb Bars – rich and creamy lemon bars with an oat crumb topping. These are a really delicious twist on the classic lemon bar.
Lemon Bars – the classic lemon bar! A cookie crust with a thick layer of lemon filling and dusted with powdered sugar.
Coconut Lemon Bars – the bars have a shortbread-esque crust but it’s made with brown sugar instead of powdered and then topped with a coconut pecan filling and a lemon glaze.
- 1 cup 2 sticks unsalted butter, softened
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 1/4 cup plus 3 tablespoons confectioners sugar
- 2 tablespoons plus 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon salt
- 6 large eggs plus 4 large egg whites
- 2 1/4 cups plus 2 tablespoons granulated sugar
- 3/4 cup plus 3 tablespoons fresh lemon juice
Preheat oven to 350.
To make the crust, put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.
Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
To make the filling, whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to 20 minutes. Let cool completely on a wire rack.
To make the meringue topping, put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars.