Bright, tangy, and topped with billowy clouds of sweet meringue, Zesty Lemon Meringue Pie Bars are pure sunshine in every bite. These bars capture everything you love about traditional lemon meringue pie—crisp buttery crust, creamy puckering lemon filling, and a golden-tipped meringue topping—packed into a portable, shareable treat. Whether you’re baking for a summer picnic, a special celebration, or simply to chase away a gray day, these bars deliver big flavor with a delightful textural contrast that wins over any crowd.

Zesty Lemon Meringue Pie Bars Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, everyday ingredients transform into something so irresistible. Each component has a special role: from the rich, crumbly crust to the vibrant lemon filling and the fluffy meringue, every bite balances sweet, tart, and creamy.

All-purpose flour (for crust and filling): Gives structure to both the buttery base and the silky filling, ensuring the bars are sturdy yet tender.
Powdered sugar: Adds a delicate sweetness to the crust and helps keep it melt-in-your-mouth soft.
Unsalted butter (cold and cubed): Essential for a crisp, crumbly crust—cold butter is key for the best texture.
Granulated sugar: Brings brightness and sweetness to the lemon filling and makes the meringue glossy and stable.
Large eggs: The secret to a silky, custardy filling and lofty meringue—don’t skip the room-temperature tip for meringue perfection!
Lemon zest: Packs an aromatic punch, infusing the bars with natural citrus oils for extra zing.
Fresh lemon juice: The star of the show! Freshly squeezed juice gives the filling its signature zing—don’t use bottled if you can help it.
Cream of tartar: A pinch of this helps stabilize the meringue, making it sturdy enough for perfect swirls.

How to Make Zesty Lemon Meringue Pie Bars

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F and lining an 8×8-inch baking pan with parchment paper. This not only prevents sticking but also makes lifting and slicing your Zesty Lemon Meringue Pie Bars a total breeze. Trust me, you’ll thank yourself later!

Step 2: Make the Buttery Shortbread Crust

In a medium bowl, combine the flour and powdered sugar for the crust. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture looks like coarse crumbs—think crumbly, sandy texture. Press this mixture firmly into the bottom of your prepped pan to create an even base, then bake for 15 to 18 minutes, just until it turns a light golden hue. The aroma alone will have everyone circling the kitchen!

Step 3: Whisk Up the Tangy Lemon Filling

While the crust bakes, whisk together granulated sugar and a touch of flour in a separate bowl. Add the eggs, lemon zest, and that all-important fresh lemon juice, whisking until the mixture is totally smooth and combined. As soon as the crust comes out of the oven, pour this sunshine-bright filling right on top—no need to wait for cooling!

Step 4: Bake the Filling Until Set

Pop the pan back into the oven for another 18 to 20 minutes, or until the filling is set and no longer jiggly in the center. This step transforms the liquid lemon mixture into a creamy, custardy layer that’s the heart of Zesty Lemon Meringue Pie Bars.

Step 5: Whip Up the Meringue

While your bars bake, make the meringue by beating the egg whites and cream of tartar with a mixer on medium-high speed. When soft peaks start to form, gradually add the sugar, one tablespoon at a time, whipping until stiff, glossy peaks appear. This is where the magic happens—your meringue will look irresistible!

Step 6: Top and Toast the Meringue

Once the lemon layer is baked, gently spoon the meringue on top, spreading it evenly. Don’t be shy—use the back of a spoon to create swoops and peaks that will brown beautifully. Return the pan to the oven for another 8 to 10 minutes, just until the meringue is lightly golden on top.

Step 7: Cool, Chill, and Slice

Let the bars cool completely at room temperature, then chill in the refrigerator for at least 2 hours. This makes the bars easier to slice and ensures the layers are set perfectly. When ready, lift the bars out of the pan using the parchment, and cut into neat squares for serving.

How to Serve Zesty Lemon Meringue Pie Bars

Garnishes

Dress up your Zesty Lemon Meringue Pie Bars with a sprinkle of extra lemon zest for a burst of color and aroma, or add a few delicate curls of candied lemon peel for an elegant touch. A dusting of powdered sugar right before serving also looks dreamy against the golden meringue.

Side Dishes

Pair these bars with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent dessert plate. They’re also fabulous alongside a pot of Earl Grey tea or a tall glass of iced lemonade for a fresh, citrusy theme.

Creative Ways to Present

For a party-ready platter, arrange the bars in a checkerboard pattern with fresh berries tucked between each square. Or, serve each bar on a mini dessert plate with a mint sprig and a twist of lemon for a charming individual presentation. These Zesty Lemon Meringue Pie Bars also make wonderful edible gifts—just package them in a pretty box lined with parchment.

Make Ahead and Storage

Storing Leftovers

Store any leftover Zesty Lemon Meringue Pie Bars in an airtight container in the refrigerator. The cool temperature keeps the lemon filling firm and the meringue fresh. For best texture and flavor, enjoy within two days—the bars are at their brightest and creamiest when fresh!

Freezing

While the bars themselves freeze fairly well, the meringue may lose its signature fluff and become a bit sticky after thawing. If you do freeze them, wrap each bar individually and thaw in the refrigerator before serving. For best results, consider freezing without the meringue and adding it fresh before serving.

Reheating

These bars are best served chilled or at room temperature, but if you’d like to bring them back to that just-baked warmth, let them sit out for a few minutes after removing from the fridge. Avoid microwaving, as it can make the meringue weep and the crust soften.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can work in a pinch, fresh lemon juice provides a much brighter, more natural flavor. The zest and juice together are what give Zesty Lemon Meringue Pie Bars their signature punch!

Why did my meringue shrink or weep?

Meringue can shrink or weep if it’s not beaten to stiff peaks or if it’s spread over a cold filling. Make sure to apply the meringue while the lemon layer is still warm and bake until lightly browned for the best results.

Can I double the recipe for a larger pan?

Absolutely! Double all the ingredients and use a 9×13-inch pan. The baking times may need slight adjustment, so keep an eye on the crust and filling as they bake to ensure perfect bars.

How can I get clean slices?

Chill the bars thoroughly before slicing, and use a sharp knife wiped clean between cuts. This helps keep the layers neat and the meringue looking lovely.

Can I make Zesty Lemon Meringue Pie Bars gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend for the regular flour in both the crust and filling. The results are beautifully bright and just as delicious.

Final Thoughts

If you’re craving something sweet-tart, creamy, and just a bit nostalgic, you have to try Zesty Lemon Meringue Pie Bars. They’re a true crowd-pleaser and a delightful twist on a classic dessert—perfect for sharing, gifting, or simply treating yourself. Happy baking!

Zesty Lemon Meringue Pie Bars Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 9 bars 1x
Diet: Vegetarian

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Description

These Zesty Lemon Meringue Pie Bars feature a buttery shortbread crust topped with a tangy lemon custard filling and a fluffy, lightly browned meringue topping. Perfect for a refreshing summer dessert, these bars combine bright citrus flavors with a melt-in-your-mouth texture.

Ingredients

Scale

For the crust:

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cubed

For the lemon filling:

1 cup granulated sugar
2 tablespoons all-purpose flour
3 large eggs
1 tablespoon lemon zest
1/2 cup fresh lemon juice (about 2–3 lemons)

For the meringue topping:

3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

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Instructions

Prepare the crust: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a medium bowl, combine the flour and powdered sugar. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of the prepared pan.
Bake the crust: Bake the crust for 15–18 minutes or until it is lightly golden. Remove from the oven and set aside.
Make the lemon filling: In a separate bowl, whisk together the granulated sugar and flour. Add the eggs, lemon zest, and fresh lemon juice. Whisk until fully combined and the mixture is smooth.
Add lemon filling to crust: Immediately pour the lemon filling over the hot crust once it comes out of the oven.
Bake the filling: Return the pan to the oven and bake for 18–20 minutes, or until the lemon filling is set and no longer jiggly in the center.
Prepare the meringue: While the filling bakes, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form.
Top with meringue: Once the lemon layer is done baking, gently spoon the meringue over the filling and spread evenly. Use the back of a spoon to create swirls or peaks for an attractive finish.
Bake the meringue: Return the pan to the oven and bake for 8–10 minutes more, or until the meringue is lightly browned on top.
Cool and chill: Remove the bars from the oven and allow them to cool completely at room temperature. Then chill in the refrigerator for at least 2 hours before slicing into squares.

Notes

Use room-temperature eggs for best meringue volume and texture.
Bars are easiest to slice when fully chilled and cold.
Store leftovers in an airtight container in the refrigerator and consume within 2 days for best texture and freshness.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American