If you adore the perfect combination of tangy and sweet, then this Lemon Meringue Bars Recipe is an absolute must-try. Imagine a buttery, tender shortbread crust layered beneath a bright, luscious lemon curd filling, all topped off with fluffy, cloud-like meringue that bakes to golden peaks. Each bite delivers a burst of sunshine on your palate, making these bars a stellar dessert for any occasion — from casual family dinners to festive gatherings. This recipe balances textures and flavors effortlessly, creating a dessert that feels both nostalgic and refreshingly vibrant.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is key to nailing this Lemon Meringue Bars Recipe. Each ingredient plays an important role, from the crisp crust to the silky lemon layer and the airy meringue crown. You’ll appreciate how these familiar pantry staples come together to create something truly spectacular.
- 1 cup all-purpose flour: Provides the sturdy yet tender base for the buttery shortbread crust.
- 1/4 cup granulated sugar: Adds subtle sweetness to the crust, balancing the lemon’s tartness.
- 1/2 cup unsalted butter, cold and cubed: Creates a rich, flaky texture in the crust when properly chilled.
- 1/4 tsp salt: Enhances all the flavors, making each component shine.
- 1 cup granulated sugar: Sweetens the lemon filling for that perfect balance against the citrus.
- 2 tbsp cornstarch: Thickens the lemon filling to a luscious, spreadable consistency.
- 1/4 tsp salt: Adds depth and contrast to the lemon filling.
- 1 1/2 cups water: Helps dissolve the sugar and cornstarch to smoothly cook the lemon curd.
- 4 large egg yolks: Provide richness and help thicken the lemon filling; reserve the whites for the meringue.
- 1/2 cup fresh lemon juice (about 2 lemons): The star ingredient—the fresh juice delivers brilliant acidity and brightness.
- 2 tbsp unsalted butter: Melted into the lemon filling for a velvety finish.
- 4 large egg whites: Whipped to fluffy peaks for the light and airy meringue topping.
- 1/4 tsp cream of tartar: Stabilizes the meringue to hold its shape beautifully when baked.
- 1/2 cup granulated sugar: Sweetens the meringue to a glossy perfection.
- 1 tsp vanilla extract: Adds a lovely subtle warmth and rounds out the meringue’s flavor.
How to Make Lemon Meringue Bars Recipe
Step 1: Prepare the Shortbread Crust
Begin by preheating your oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper, which ensures easy removal later. In a mixing bowl, combine the flour, sugar, and salt before cutting in the cold cubed butter until the mixture resembles coarse crumbs. Press this mixture evenly into the pan to form the crust. Bake for about 15 minutes until it’s lightly golden and fragrant, setting a perfect foundation for your lemon layers.
Step 2: Make the Lemon Filling
While the crust bakes, it’s time to create that vibrant lemon curd. In a medium saucepan, whisk together sugar, cornstarch, and salt, then gradually stir in the water until smooth. Cook this mixture over medium heat, stirring constantly, until it thickens and starts to bubble. Temper the egg yolks by whisking a bit of the hot mixture into them before returning everything to the pan. This prevents scrambling and ensures a silky finish. Cook for a few more minutes until thick and glossy, then remove from heat. Stir in fresh lemon juice and butter until the filling is silky smooth and deeply flavorful.
Step 3: Whip the Meringue
While the lemon filling cools slightly, beat the reserved egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks emerge. Finish by folding in the vanilla extract for that hint of warmth. This fluffy meringue will provide the signature light and airy topping that contrasts perfectly with the tart lemon custard.
Step 4: Assemble and Bake
Once the crust has cooled slightly, pour the warm lemon filling over it, smoothing out evenly with a spatula. Immediately spread the meringue on top, sealing the edges to the crust to prevent shrinkage during baking. Bake for about 12 to 15 minutes or until the meringue is beautifully golden on top. This step ensures the meringue sets with a delicate outer crust and soft interior.
Step 5: Cool and Slice
Allow the bars to cool completely at room temperature, then chill in the refrigerator for at least 1 hour. This chilling step helps the layers firm up, making them much easier to slice into neat squares that hold their shape beautifully when served.
How to Serve Lemon Meringue Bars Recipe
Garnishes
Adding simple garnishes can elevate your lemon meringue bars to dessert star status. Fresh lemon zest sprinkled over the top brings an extra burst of citrus aroma, while a few edible flowers or a light dusting of powdered sugar adds a charming touch that’s perfect for special occasions.
Side Dishes
These bars are lovely served alongside a scoop of vanilla ice cream or a dollop of fresh whipped cream, which complements the tart lemon filling with creamy richness. For a refreshing contrast, seasonal fresh berries such as raspberries or blueberries pair beautifully.
Creative Ways to Present
For gatherings, try serving these bars on a tiered dessert stand to add visual interest. You can also cut them into smaller, bite-sized squares for easy snacking or drizzle them lightly with a berry coulis to introduce a pop of vibrant color and flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Meringue Bars Recipe in an airtight container in the refrigerator for up to 3 days. This keeps the meringue from weeping and preserves the fresh flavors, making it easy to enjoy a sweet treat whenever you want.
Freezing
While freezing lemon meringue bars is possible, the meringue’s texture may change after thawing and become slightly watery. If you choose to freeze, wrap bars tightly in plastic wrap and place in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating
Since these bars are best enjoyed chilled or at room temperature, reheating is not typically recommended as it may soften the meringue undesirably. If you prefer warm bars, a brief 5- to 10-second zap in the microwave can be done but proceed carefully to avoid melting the meringue.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
While bottled lemon juice can be used in a pinch, fresh lemon juice is highly recommended for the best bright and fresh flavor in your lemon filling. It really makes a difference in the brightness and zing of the bars.
How do I prevent the meringue from weeping?
Make sure to spread the meringue immediately over the warm lemon filling to seal the edges well. Using cream of tartar also stabilizes the egg whites to reduce weeping. Serving the bars chilled helps maintain the beautiful texture.
Can I make mini lemon meringue bars instead of one large pan?
Absolutely! Simply divide the crust and fillings among mini tart pans or a muffin tin lined with paper liners. Adjust the baking times slightly, checking often so they don’t overbake.
Is it okay to use salted butter in this recipe?
It’s best to use unsalted butter so you can control the salt level precisely. However, if all you have is salted butter, reduce or omit the additional salt to avoid over-salting the bars.
What can I do if my meringue doesn’t form stiff peaks?
Make sure your bowl and beaters are completely clean and free from any grease. Adding cream of tartar also helps stabilize the egg whites. Beat the whites at medium speed, increasing to high until stiff peaks form. If needed, add the sugar slowly to aid in forming stiff, glossy peaks.
Final Thoughts
Trust me, once you try this Lemon Meringue Bars Recipe, you’ll be delighted by how easy it is to create a dessert that feels both elegant and comforting. The harmony of tangy lemon, buttery crust, and fluffy meringue is addictively delicious and sure to impress anyone you share it with. So grab your ingredients, gather your friends or family, and dive into this bright, joyful baking adventure!
Print
Lemon Meringue Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Meringue Bars feature a buttery shortbread crust topped with a tangy lemon filling and a fluffy, sweet meringue layer. Baked to perfection, this dessert offers a delightful balance of tartness and sweetness that is perfect for any occasion.
Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 tsp salt
Lemon Filling
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 4 large egg yolks (reserve the egg whites for meringue)
- 1/2 cup fresh lemon juice (about 2 lemons)
- 2 tbsp unsalted butter
Meringue
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Make the Shortbread Crust: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper. Combine the flour, 1/4 cup sugar, cold cubed butter, and salt. Mix until the mixture is crumbly and evenly combined. Press this dough firmly into the prepared baking pan, covering the bottom completely.
- Bake the Crust: Bake the crust in the preheated oven for 18-20 minutes or until lightly golden. Remove from the oven and allow it to cool slightly while you prepare the lemon filling.
- Make the Lemon Filling: In a medium saucepan, whisk together 1 cup granulated sugar, cornstarch, and salt. Gradually whisk in the water until smooth. Cook the mixture over medium heat, stirring constantly until it thickens and begins to bubble. Temper the egg yolks by slowly adding a small amount of the hot lemon mixture into the yolks while whisking vigorously, then pour the yolk mixture back into the saucepan. Cook for another 2 minutes, stirring constantly, until very thick. Remove from heat and stir in the lemon juice and 2 tablespoons unsalted butter until fully incorporated.
- Pour Filling Over Crust: Pour the lemon filling evenly over the baked shortbread crust and spread it out smoothly.
- Make the Meringue: In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the 1/2 cup sugar one tablespoon at a time, continuing to beat until stiff peaks form. Beat in the vanilla extract until combined.
- Top with Meringue: Spread the meringue evenly over the lemon filling, making sure to seal the edges to the crust to prevent shrinking.
- Bake the Bars: Return the pan to the oven and bake for an additional 12-15 minutes or until the meringue is golden brown on top.
- Cool and Serve: Allow the bars to cool completely at room temperature, then chill in the refrigerator for at least 1 hour before slicing into 16 squares. Serve chilled for the best texture and flavor.
Notes
- Use fresh lemon juice for the best flavor.
- Make sure the egg whites are clean and free from yolk to achieve perfect meringue peaks.
- Seal the edges of the meringue to the crust to prevent it from shrinking.
- Chilling the bars improves the setting and makes slicing easier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
