Lemon Meringue Pie Bars

Prep Time: 30 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Total Time: 3 hours 10 minutes
Difficulty: Intermediate
Servings: 12 bars

Description

These Lemon Meringue Pie Bars combine a buttery shortbread crust, a tangy lemon curd filling, and a fluffy toasted meringue topping. They’re a handheld version of the classic pie—perfect for parties, potlucks, or a sweet treat at home!

Ingredients

For the Shortbread Crust:

• 1 ½ cups (180g) all-purpose flour

• ½ cup (60g) powdered sugar

• ¼ tsp salt

• ¾ cup (170g) unsalted butter, cold and cubed

For the Lemon Curd Filling:

• 4 large egg yolks

• 1 can (14 oz / 397g) sweetened condensed milk

• ½ cup (120ml) fresh lemon juice (about 3-4 lemons)

• 1 tbsp lemon zest

For the Meringue Topping:

• 4 large egg whites, room temperature

• ½ cup (100g) granulated sugar

• ¼ tsp cream of tartar (optional, helps stabilize meringue)

• 1 tsp vanilla extract

Instructions

1. Prepare the Shortbread Crust:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy removal.

2. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

3. Add cold cubed butter and pulse until the mixture resembles coarse crumbs.

4. Press the dough firmly into the prepared pan in an even layer.

5. Bake for 18-20 minutes, or until lightly golden. Let cool slightly while preparing the filling.

2. Make the Lemon Curd Filling:

1. In a medium bowl, whisk egg yolks, sweetened condensed milk, lemon juice, and lemon zest until smooth.

2. Pour the filling over the warm crust and spread evenly.

3. Bake for 15-18 minutes, or until the filling is set (it should jiggle slightly but not be liquid).

4. Let cool completely at room temperature, then refrigerate for at least 1 hour before adding meringue.

3. Prepare the Meringue Topping:

1. In a clean, grease-free bowl, beat egg whites with an electric mixer on medium speed until foamy.

2. Add cream of tartar (if using) and gradually add sugar, 1 tbsp at a time, while increasing speed to high.

3. Beat until stiff, glossy peaks form (about 5-7 minutes). Add vanilla extract and mix briefly.

4. Spread or pipe the meringue over the chilled lemon layer.

4. Toast the Meringue:

• Option 1 (Torch Method): Use a kitchen torch to lightly brown the meringue.

• Option 2 (Broiler Method): Place under the broiler for 1-2 minutes, watching closely to avoid burning.

5. Chill & Serve:

• Refrigerate for at least 1 hour before slicing into bars.

• Use a sharp knife dipped in hot water for clean cuts.

Nutrition Information (Per Bar)

Storage & Tips

• Storage: Keep refrigerated in an airtight container for up to 3 days.

• Make Ahead: The crust and lemon filling can be made 1 day in advance; add meringue before serving.

• Gluten-Free Option: Substitute gluten-free flour 1:1 for the crust.

Enjoy these Lemon Meringue Pie Bars—a perfect balance of sweet, tart, and creamy in every bite! 🍋✨