Bright, tangy lemon meringue pie bars with a buttery crust, zesty filling, and fluffy golden topping—an irresistible dessert for any occasion.

Why You’ll Love This Recipe

Perfect balance: Buttery crust, zesty lemon filling, and sweet airy meringue in every bite.
Easier than pie: All the flavors of lemon meringue pie but baked into convenient, shareable bars.

Beautiful presentation: Golden peaks of meringue make these bars as stunning as they are delicious.
Make-ahead friendly: Can be prepared a day in advance and stored in the fridge.
Crowd-pleaser: Serves 12, making it great for potlucks, parties, or family gatherings.

Ingredients

Crust
1 ½ cups all-purpose flour
½ cup powdered sugar
½ cup unsalted butter, softened

Lemon Filling
1 cup granulated sugar
3 large eggs
1 cup fresh lemon juice (about 4–5 lemons)
2 teaspoons lemon zest
¼ cup cornstarch
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla extract

Meringue Topping
3 large egg whites
¼ teaspoon cream of tartar
½ cup granulated sugar

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Make the Crust: In a bowl, combine flour and powdered sugar. Cut in softened butter until mixture is crumbly. Press evenly into the bottom of the prepared dish. Bake for 15 minutes or until lightly golden.
Prepare the Lemon Filling: In a saucepan over medium heat, whisk together granulated sugar, cornstarch, salt, and baking powder. Gradually add lemon juice and zest, whisking until smooth.

In a separate bowl, lightly beat the eggs. Slowly whisk them into the lemon mixture. Cook, stirring constantly, until thickened and bubbling (5–7 minutes). Remove from heat.
Pour the lemon filling over the baked crust and spread evenly. Bake for 15 minutes. Let cool slightly.
Make the Meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.

Spread meringue over the lemon filling, sealing to the edges.
Bake for 10–12 minutes, or until meringue is golden brown. Cool completely before cutting into bars.

Servings and Timing

Servings: 12 bars

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour (plus cooling)

Calories: 210 kcal per serving
Carbs: 25g | Protein: 3g | Fat: 9g

Variations

Citrus blend: Add a teaspoon of lime zest or orange zest to the filling.

Toasted finish: Use a kitchen torch to caramelize the meringue for a bakery-style look.
Gluten-free option: Swap the crust flour with a gluten-free all-purpose blend.
Extra tangy: Increase lemon zest to 3 teaspoons for a bolder citrus punch.

Mini servings: Bake in muffin tins for individual tart-style bars.

Storage/Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended due to the delicate meringue topping.

Serving tip: For neat slices, use a sharp knife dipped in hot water and wiped clean between cuts.

FAQs

Can I make these bars ahead of time?

Yes, prepare them the day before and refrigerate. Serve chilled or at room temperature.

Do I need fresh lemons, or can I use bottled juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled juice can be used in a pinch.

How do I prevent the meringue from weeping?

Make sure to spread the meringue while the lemon filling is still warm and bake until fully set.

Can I use a graham cracker crust instead?

Yes, a graham cracker crust adds a slightly sweeter, crunchier base.

What type of sugar is best for the meringue?

Granulated sugar works best. Ensure it’s fully dissolved for a smooth texture.

Can I make these bars without meringue?

Absolutely. You can dust the lemon bars with powdered sugar instead for a simpler version.

How do I know the filling is thick enough?

It should bubble and coat the back of a spoon before you pour it over the crust.

Can I double the recipe?

Yes, but use a larger pan (such as 11×15) and adjust baking times slightly.

Can I add fruit to the topping?

Fresh berries make a beautiful garnish once the bars are cooled.

Do these bars need to be refrigerated after baking?

Yes, due to the egg-based filling and meringue, refrigeration is necessary.

Conclusion

Lemon Meringue Pie Bars are a zesty, elegant dessert that delivers the perfect mix of sweet and tart flavors in an easy-to-serve form. With their buttery crust, luscious lemon filling, and fluffy golden meringue, they’re a treat that’s sure to impress at any gathering. These bars bring sunshine to the table—any time of year.

More Sweet & Citrusy Desserts to Savor

Craving more zesty and irresistible treats like these Lemon Meringue Pie Bars? You’re in for a citrus-filled adventure! Start with our Apple Crumble Bars for a cozy, buttery bite with fruity filling. For a nostalgic twist, try the Old-Fashioned Ginger Loaf Cake — spiced and perfect for pairing with tea. If creamy layers are calling your name, don’t miss the Apple Cinnamon Cheesecake Delight — a fall favorite turned into a year-round indulgence. Looking for a treat to impress? The White Chocolate Oreo Cheesecake delivers dreamy decadence. And for brunch or dessert, our Fluffy Blueberry Scones with Fresh Berries are soft, buttery, and finished with a sweet glaze.

Lemon Meringue Pie Bars

Author: Chef Clara

Print Recipe

Description

A smoky, flavorful salmon grilled on a cedar plank, infused with woodsy aroma and finished with a rich garlic-herb butter. This elegant yet simple dish is perfect for outdoor cooking and dinner gatherings.

Ingredients

Scale

1 cedar plank (soaked in water for at least 1 hour)
2 pounds salmon fillet, skin on

2 tablespoons olive oil
Salt and black pepper, to taste
2 tablespoons lemon juice

2 cloves garlic, minced
4 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, chopped

1 tablespoon fresh dill, chopped
Lemon wedges, for serving

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Instructions

Preheat grill to medium heat (350–375°F). Place soaked cedar plank on grill for 2–3 minutes until it begins to lightly smoke.
Pat salmon dry with paper towels. Rub fillet with olive oil, salt, pepper, and lemon juice.
In a small bowl, mix softened butter with garlic, parsley, and dill. Set aside.

Place salmon skin-side down on the hot cedar plank.
Cover grill lid and cook for 15–20 minutes, or until salmon reaches an internal temperature of 125–130°F for medium doneness.
During the last 5 minutes of cooking, spread herb butter over the top of the salmon.

Remove salmon carefully from the grill and let rest 5 minutes.
Garnish with lemon wedges and serve immediately.

Notes

Soak cedar plank for at least 1 hour to prevent burning.

For stronger smoky flavor, soak plank in apple cider or wine instead of water.
Use a thermometer to avoid overcooking salmon.