These Lemon Meringue Bars are simple to make and deliver the perfect balance of sweet and tart.
We all have more recipes than we actually use. Between cookbooks, e-books, pins and saved posts, it’s easy to collect hundreds of ideas — yet we tend to return to the same favorites. These Lemon Meringue Bars are one of mine: a recipe I’ve been making for years because it’s reliable and delicious.
Over the years I’ve made a few tweaks. I love meringue, so I added a fluffy topping to contrast the tangy lemon filling. The meringue also allows for attractive piping if you want to dress these bars up for company.
About this Lemon Meringue Bars recipe
- The meringue is optional. If you prefer, simply dust the cooled bars with confectioners’ sugar.
- If you like a thicker lemon layer, increase the filling by 50% (for example: 6 eggs, 2 cups sugar and 1½ cups lemon juice). If you enlarge the filling, add about 10–12 minutes to the baking time.
- To check doneness, gently shake the pan. A slight jiggle is fine; if the filling is very loose, bake a bit longer.
- You can pipe the meringue for a decorative finish or simply dollop it on top of each bar.
- For piping tips I used Wilton 1M, 21, 199 and 104. Use whichever tips you prefer.
- For a more refined presentation, bake the recipe in a 9″ tart pan instead of a square baking pan.
HAPPY BAKING!!!
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Lemon Meringue Bars
These Lemon Meringue Bars are easy to prepare and perfect for a sweet-tart dessert.
Prep Time
20 mins
20 mins
Cook Time
45 mins
45 mins
Cool Time
2 hrs
2 hrs
Total Time
1 hr 5 mins
1 hr 5 mins
Servings
16 Bars
16 Bars
Author
Dikla Levy Frances
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
- 5 Large Egg Whites (150 g / 5 oz)
- 1 1/2 Cups Sugar (300 g / 11 oz)
- 1/4 Cup Water
- 1 tsp Corn Starch
Instructions
-
Preheat the oven to 350°F (175°C). Line a 9″ x 9″ pan with aluminum foil, extending the foil up the sides for easy removal.
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In a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and lemon zest. Mix on low to combine.
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Cut the softened butter into small pieces and add to the dry ingredients. Increase speed to medium and beat until the mixture resembles coarse sand.
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Evenly sprinkle the crust mixture into the prepared pan. Use your fingers or the back of a spoon to press it firmly into the bottom.
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Bake the crust for 16–18 minutes, or until the edges are golden. While it bakes, prepare the filling.
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Whisk the eggs, sugar and lemon juice together in a medium bowl until combined.
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Pour the filling over the hot crust and return to the oven. Bake about 20 minutes; the filling should still have a slight jiggle — it will set as it cools.
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Allow the bars to cool completely to room temperature before slicing.
To Make the Meringue
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In a small saucepan combine the sugar and water. Cook over medium heat without stirring, gently swirling the pan if needed, until the syrup reaches 240°F (soft-ball stage).
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Place the egg whites in the bowl of a stand mixer and beat on medium until soft peaks form.
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With the mixer on low, slowly pour the hot sugar syrup into the egg whites. Increase speed to high and beat for 2 minutes.
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Stop the mixer and add the cornstarch. Beat on high until the meringue is glossy and holds stiff peaks.
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Remove the cooled bars from the pan and cut into 16 or 20 pieces, depending on your preferred size.
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Fill a piping bag with the meringue and pipe the tops of each bar. Alternatively, spoon or dollop the meringue on each piece.
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Finish by gently torching the meringue with a hand torch for a golden, toasted top.