Tangy Lemon Meringue Bars Recipe
These Lemon Meringue Bars are easy to make and deliver the perfect balance of sweet and tart.
We all collect far more recipes than we actually use. Between cookbooks, e-books, pinned ideas, and online finds, it’s easy to amass hundreds of recipes—and yet return to the same trusted few. These Lemon Meringue Bars are one of those reliable recipes I make again and again. They’ve been in my rotation for years because they are straightforward, crowd-pleasing, and adaptable.
This version includes a light, glossy meringue topping that complements the bright lemon filling and buttery crust. The meringue is optional—if you’d prefer a simpler bar, a dusting of confectioners’ sugar looks lovely and keeps the dessert lighter. Below you’ll find notes to help you customize the texture and appearance, plus a clear ingredient list and step-by-step instructions to make the process easy and successful.
Now, let’s talk about this Lemon Meringue Bars recipe:
- The meringue is optional; you can skip it and dust the bars with confectioners’ sugar for a simpler finish.
- If you prefer a thicker lemon layer, increase the filling by 50% (for example: 6 eggs, 2 cups sugar, and 1 1/2 cups lemon juice). If you do this, add about 10–12 minutes of baking time.
- Check doneness by gently shaking the pan. If the lemon layer jiggles loosely, it needs more time; a slight, firmer jiggle is ideal because it will set fully as it cools.
- Instead of piping, you can spoon or dollop meringue onto each bar for a more rustic look.
- If you choose to pipe the meringue, popular tips include Wilton 1M, 21, 199, or 104 for varied decorative styles.
- For an elegant presentation, these bars also work well baked in a 9″ tart pan; follow the same instructions and reduce handling when removing the tart to keep edges intact.
HAPPY BAKING!!!
Lemon Meringue Bars
These Lemon Meringue Bars are easy to make and offer a delightful balance of tart lemon filling, buttery crust, and optional meringue topping.
Prep Time: 20 mins
Cook Time: 45 mins
Cool Time: 2 hrs
Total Time: 1 hr 5 mins (active) plus cooling
Servings: 16 Bars
Author: Dikla Levy Frances
Ingredients
For the Crust
- 1 1/2 Cups AP Flour (180 g / 6.5 oz)
- 1/3 Cup Sugar (70 g / 3 oz)
- 1/4 tsp Salt
- 1 TBSP Lemon Zest
- 1/2 Cup Butter, softened (113 g / 4 oz)
Lemon Filling
- 4 Large Eggs
- 1 1/3 Cups Sugar (270 g / 10 oz)
- 1 Cup Fresh squeezed lemon juice
Meringue (optional)
- 5 Large Egg Whites (150 g / 5 oz)
- 1 1/2 Cups Sugar (300 g / 11 oz)
- 1/4 Cup Water
- 1 tsp Cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Line a 9″ x 9″ pan with aluminum foil, extending foil up the sides for easy removal later.
- Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and lemon zest. Mix on low to combine.
- Cut the butter into small pieces and add to the dry mixture. Increase the speed to medium and beat until the mixture resembles coarse sand.
- Press the crust mixture evenly into the prepared pan using your fingers or the back of a spoon. Bake for 16–18 minutes, or until the edges are golden.
- While the crust bakes, prepare the filling: Whisk together the eggs, sugar, and fresh lemon juice in a medium bowl until smooth and well blended.
- When the crust is ready, carefully pour the lemon filling over the hot crust. Return to the oven and bake for about 20 minutes. The filling should appear slightly jiggly in the center; it will set as it cools.
- Remove from the oven and allow the pan to cool completely to room temperature before cutting the bars. Cooling is important so the filling firms up and slices cleanly.
To Make the Meringue
- Make a sugar syrup: In a small saucepan combine the sugar and water and heat over medium. Avoid stirring; gently swirl the pan if needed. Cook until the syrup reaches 240°F (115°C) on a candy thermometer.
- Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium until soft peaks form.
- With the mixer running on low, slowly pour the hot sugar syrup into the egg whites. Increase the speed to high and beat for about 2 minutes.
- Stop the mixer and add the cornstarch, then continue beating on high until the meringue becomes glossy and holds stiff peaks.
- Once the bars are fully cooled, remove them from the pan and cut into 16 or 20 pieces, depending on your preferred size.
- Transfer the meringue to a piping bag fitted with your chosen tip and pipe a decorative swirl on each bar. If you prefer, dollop or spread the meringue instead of piping.
- Finish by lightly toasting the meringue with a hand torch for color and flavor. If you don’t have a torch, you can briefly brown under a preheated broiler—watch carefully to avoid burning.