Name: Lemon Meringue Pie Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.5 cups graham cracker crumbs; 0.5 cups sugar; 0.25 cups melted butter; 1 can sweetened condensed milk; 1 cup lemon juice; 2 large eggs; 1 cup powdered sugar

Okay, picture this: I have It’s Sunday afternoon, the sun is streaming through the kitchen window, and you’re craving something. Is this sweet, lemony, and utterly irres Why don’t you want to make a whole pie? What are the benefits of a lemon meringue pie? What is the love child of lemon meringue pie? What’s not to like about lemon curd and meringue topping? What are some of the best excuses to whip up a batch of these? What are some of the best ways to make a full pie? Is it like sunshine in every bite?

What is lemon meringue pie?

What is the best way to break it down? Lemon Meringue Pie Bars are essentially a layered dessert where you’ve got buttery, slightly sour crust. What is the recipe for a crumbly shortbread crust? On top of that, we’re slathering a luscious lemon curd, bursting with bright citrus flavor. And then, the pièce de résistance – a cloud of toasted meringue that’s sweet, airy, and just right. Is it possible to Is lemon meringue pie better than deconstructed pie? Think of it as the perfect grab-and-go treat that has all the delightful flavors and textures of the classic candy. Original, just without all the fuss. What is the kind of dessert that makes you close your eyes and savor every single bite?

Why you’ll love this recipe?

Let me tell you why these Lemon Meringue Pie Bars are about to become your new go-to dessert. First off, the flavor is just incredible. You’ve got that bright, zesty lemon curd that’s perfectly balanced with the sweet, fluffy meringue. And the shortbread crust? It’s buttery, slightly salty, and provides the perfect textural contrast. What I love most is that it tastes like you’ve spent hours in the kitchen, but it’s actually surprisingly simple to make. I’ve even got a few shortcuts that will shave off even more time! Plus, the ingredients are pretty budget-friendly, especially if you already have some lemons on hand. This dessert is ridiculously versatile. You can serve it at a fancy brunch, bring it to a potluck, or just enjoy a bar (or two!) with your afternoon tea. Speaking of potlucks, they always disappear FAST! I honestly think these bars are even better than a traditional lemon meringue pie because they’re easier to eat and share. So, if you’re looking for a show-stopping dessert that’s both delicious and easy, look no further!

How do I make lemon meringue pie?

Quick Overview

What is the deal? I’m going to start by making a simple shortbread crust, then we’ll whip up some tangy lemon juice. I can’t wait to make this. After that, we’ll spread that curd on the cooled crust, top it with a glorious meringue, and bake. How long does it take for a Does it sound intimidating? Don’t worry, it’s easier than you think! What is the secret to success is to take one step at a time. Is it true that you are a baking wizard?

Ingredients

For the Crust:
* 1 1/2 cups all-purpose flour (I prefer unbleached, but either works)
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes (make sure it’s *cold*! What causes a flaky crust?
* 1/4 cup granulated sugar
* 1/4 teaspoon salt

What is lemon curd?
* 1 cup granulated sugar
* 1/2 cup (1 stick) unsalted butter, cut into cubes.
* 1/2 cup fresh lemon juice (from about 3-4 lemons)
* 2 large eggs
* 2 large egg yolks
* 1 tablespoon lemon zest

For the Meringue: What
* 4 large egg whites
* 1/2 cup granulated sugar
* 1/4 teaspoon cream of tartar (this helps stabilize the meringue)

What are the steps to

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). While the oven is heating, grease and line a 9×13 inch baking pan with parchment paper. Make sure the parchment overhangs the sides, this will make removing the bars later *so* much easier. I always give the pan a light spray with non-stick cooking spray even with the parchment – just for fun. Extra insurance!

Step 2: Make the Crust

In a large bowl, whisk together the flour, sugar, and salt. Set aside. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into small pieces. Serve warm or cold. If the flour is too thick to resemble coarse crumbs, add more flour. If you are using a food processor for this step, just pulse until the butter is incorporated. Don’t overprocess

Step 3: Press Crust into Pan

Press the crumb mixture evenly into the prepared baking pan. I like to use the bottom of a measuring cup to really pack it down. What is the best way to make a firm crust for bars?

Step 4: Bake the Crust

Bake the crust for 18-20 minutes, or until it’s lightly golden brown. While crust is baking, prepare lemon curd. Keep a close eye on it. What ovens do you prefer, and you want a golden crust? How do I make lemon curd?

Step 5: Make the Lemon Curd

In a medium saucepan, combine the sugar, butter, lemon juice, eggs, egg yolks, and lemon zest. Set aside. Cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. What is the best way to do this? Make sure you’re whisking constantly to prevent eggs from scrambling! When you run your finger across the back of a spoon, you’ll know it’s ready.

Step 6: Pour Curd Over Crust

What is the best way to spread lemon curd over baked crust? If you’re feeling extra fancy, you can run the crust under the broiler for a minute or so, to get the crispiness. How do I get the very top browned up a little more? I’m usually too impatient!

Step 7: Make the Meringue

In a clean, dry glass or metal bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and gradually add the sugar, beating until stiff, glossy peaks form. Is the meringue firm enough to hold its shape? If you can turn the bowl upside down without the meringue sliding out, then you are good to go. You’re good to go!

Step 8: Top with Meringue

How do you spread the meringue over the lemon curd? How do you prevent meringue from shrinking during baking? What are some ways to create swirls on the back of a spoon? I usually go for the swirl – it’s quick and easy!

Step 9: Bake

Is it safe to bake meringue bars for 12-15 minutes? Keep a close eye on them, as the meringue can burn quickly. When they’re golden brown, remove from the oven and let them cool completely in the pan. Before slicing How does lemon curd set up?

Step 10: Chill and Serve

Once cooled completely, refrigerate for at least 2 hours before slicing into bars. How do you chill lemon curd bars? Use a sharp knife and wipe it clean between each slice for the neatest results. Lemon Meringue Pie Bars are best served cold.

What should I serve it with?

Lemon Meringue Pie Bars are incredibly versatile, making them perfect for any occasion. I love pairing these muffins with coffee or iced tea for breakfast. The tangy lemon cuts through the richness of the coffee perfectly. If you’re serving them for brunch, consider arranging them on a pretty platter with fresh berries. What are some good whipped cream recipes? What are some good accompaniments to a bellini or mimosa? As a dessert, these bars are fantastic on their own, but you could also serve them with some chocolate. Vanilla Ice Cream or a drizzle of raspberry sauce. What are some of the best snacks to grab straight from the fridge? Milk or herbal tea. My family loves them after dinner, especially in the summer when we’re craving something light. What are some of the My grandma always served me a glass of limoncello – he made me happy!

How do you make lemon meringue pie?

Want to make sure your Lemon Meringue Pie Bars are a total triumph? Here are a few of my tried-and-true tips. First, make sure your butter is *really* cold when you’re making the crust. This is essential for creating a flaky, tender shortbread. I sometimes even pop the butter in the freezer for 10-15 minutes before I start. Also, don’t overmix the crust dough. Overmixing will develop the gluten in the flour, resulting in a tough crust. Mix just until the ingredients come together. When making the lemon curd, whisk constantly over medium heat to prevent the eggs from scrambling. Nobody wants lumpy lemon curd! And be patient – it will thicken eventually. For the meringue, make sure your bowl and beaters are completely clean and dry. Any trace of grease will prevent the egg whites from whipping up properly. Cream of tartar is your friend! It helps stabilize the meringue and prevent it from collapsing. If you don’t have cream of tartar, you can use a teaspoon of lemon juice instead. When spreading the meringue over the lemon curd, make sure to seal it to the edges of the crust. This will prevent it from shrinking during baking. Speaking of baking, keep a close eye on the meringue! It can go from golden brown to burnt very quickly. And finally, be patient! Let the bars cool completely before slicing. This will prevent the lemon curd from running and make the bars easier to handle.

What are some Storing and Reheating Tips?

What if you have leftover lemon meringue pie? Is it possible to create a What is the best way to store and reheat food? At room temperature, these bars will stay fresh for about 2 days, as long as they are covered. I usually use an airtight container or wrap them in plastic wrap. For longer storage, I recommend keeping them in the refrigerator. If you store them in an airtight container in the fridge, they’ll stay good for up to 5 days. Lemon curd will firm up even more in the fridge, which I personally love. For freezer storage, wrap the bars individually in plastic wrap and then place them in a freezer bag. What is a freezer Can you freeze frozen fruits for up to 2 months? To thaw, simply transfer them to the refrigerator overnight or let them sit at room temperature for a few days. I don’t recommend reheating these bars, as the meringue will get soggy. What are the best ways to enjoy cold or room temperature? If you’re planning on freezing the bars, I would suggest waiting to add the meringue until after serving. You’ve thawed Can you whip up a fresh batch of meringue and spread it over the thawed lemon curd before baking? What is the best texture and flavor to eat?

What are the most frequently asked questions on

How can I make this gluten free?

Absolutely! You can substitute the all-purpose flour in the crust with a gluten-free blend. I recommend using a blend that contains xanthan gum, as this will help bind the ingredients together and prevent the crust from becoming too crumbly. A 1:1 replacement should work just fine, but you might need to add a tablespoon or two of water if the dough seems too dry. Keep an eye on the baking time, as gluten-free crusts can sometimes brown more quickly.

Do I need to peel the lemons?

No, you don’t need to peel the lemons! We’re only using the lemon zest for flavor, and it’s easiest to zest the lemons before juicing them. Just make sure to wash the lemons thoroughly before zesting, and avoid zesting the white pith underneath the peel, as it can be bitter.

Can I make this as a pie instead?

Definitely! Just press the crust into a 9-inch pie dish instead of a baking pan. Follow the rest of the recipe as written, adjusting the baking time as needed. You might need to bake the pie a little longer than the bars, so keep an eye on it.

How can I adjust the sweetness level?

If you prefer a less sweet dessert, you can reduce the amount of sugar in the lemon curd and meringue. Start by reducing the sugar in each component by 1/4 cup and taste as you go. You can also use a natural sweetener like honey or maple syrup in the lemon curd, but this will slightly alter the flavor. If you want the lemon flavor to be more prominent, you can add a bit more lemon zest to the curd.

What can I use instead of cream of tartar?

If you don’t have cream of tartar on hand, you can substitute it with 1 teaspoon of lemon juice or white vinegar. These ingredients will help stabilize the meringue and prevent it from collapsing.

Final Thoughts

So there you have it – my recipe for the most delicious Lemon Meringue Pie Bars you’ll ever taste! Seriously, these bars are the perfect balance of sweet, tangy, and oh-so-satisfying. They’re easy enough to make on a weeknight, but impressive enough to serve at a party. Plus, they’re a guaranteed crowd-pleaser! If you love lemon desserts as much as I do, you should also check out my recipe for lemon poppy seed muffins – they’re another family favorite. I really hope you give these Lemon Meringue Pie Bars a try. They’re one of my all-time favorite recipes, and I know you’ll love them just as much as I do. Happy baking! And please, let me know in the comments if you try the recipe, and how yours turned out. I always love hearing about your baking adventures and any variations you might try!