Name: Lemon Meringue Pie Bars
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup powdered sugar; ½ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 cup fresh lemon juice (about 4–5 lemons); Optional meringue: 3 egg whites and ½ cup sugar

Jump to Recipe·Leave a Review

These Lemon Meringue Pie Bars are the perfect bite-sized version of the classic pie, packed with the same zesty flavor and a buttery crust. With a tangy lemon filling and a light, sweet meringue top, they’re the ideal treat for spring and summer gatherings—or whenever I crave something bright and refreshing.

Lemon Meringue Pie Bars

Why You’ll Love This Recipe

I love this recipe because it delivers all the flavors of traditional lemon meringue pie, but in an easy-to-serve bar form. It’s great for entertaining, picnics, or just enjoying a slice of sunshine at home. The shortbread crust is melt-in-your-mouth delicious, while the lemon filling is perfectly tart and balanced. And of course, that meringue topping gives it a soft, cloud-like finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
½ cup powdered sugar
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup fresh lemon juice (about 4-5 lemons)

Directions

I start by preheating my oven to 350°F (175°C).
In a mixing bowl, I combine the flour and powdered sugar, then cut in the softened butter until the mixture becomes crumbly.
I press this mixture into the bottom of a greased 9×13-inch baking dish to form the crust, and bake it for about 15-18 minutes, or until lightly golden.
While the crust bakes, I whisk together the granulated sugar, eggs, and fresh lemon juice in another bowl until fully combined.
Once the crust is ready, I pour the lemon mixture over the hot crust and return the dish to the oven for an additional 20-25 minutes, or until the center is set.
After baking, I let the bars cool completely. I like to refrigerate them for an hour or two to firm up before cutting.
Optional: I sometimes add a meringue topping by beating 3 egg whites with ½ cup sugar until stiff peaks form, then spread it over the baked lemon layer and broil for 1-2 minutes until golden.

Servings and timing

This recipe makes about 16 bars. It takes roughly 15 minutes to prepare, 40-45 minutes to bake (including both the crust and filling), and around 1-2 hours of cooling time if I refrigerate before serving.

Variations

I sometimes add a teaspoon of lemon zest to the filling for an extra citrus punch.
For a richer flavor, I swap half of the lemon juice with Meyer lemon juice when available.
If I want to skip the meringue, I simply dust the bars with powdered sugar before serving.
I’ve also tried a graham cracker crust for a twist—it adds a slightly nutty flavor.

Storage/Reheating

I store leftover bars in an airtight container in the fridge for up to 4 days. If they have meringue on top, I loosely cover them to avoid flattening the topping. These bars are best enjoyed cold or at room temperature. I don’t recommend reheating them, as the texture of the lemon filling and meringue may change.

FAQs

How do I know when the lemon filling is fully set?

I look for the center to no longer jiggle when I gently shake the pan. It should appear firm and slightly glossy on top.

Can I use bottled lemon juice instead of fresh?

While I can use bottled juice in a pinch, I get the best flavor from fresh-squeezed lemons. It really makes a difference in the final taste.

Can I freeze lemon meringue pie bars?

Yes, but I usually freeze them without the meringue topping. I wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 1 month.

Do I need to refrigerate the bars after baking?

Yes, especially if I use a meringue topping. Even without meringue, refrigeration helps the bars set properly and enhances the flavor.

Can I make these bars gluten-free?

Absolutely! I substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different, but still delicious.

Conclusion

These Lemon Meringue Pie Bars are a sunny, zesty twist on a classic dessert. Whether I make them for a party or just to treat myself, they’re always a crowd-pleaser. Easy to make and even easier to enjoy—this recipe is a keeper.