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–+ servings

Lemon Meringue Pie Bars

5 from 1 vote
These citrusy Lemon Meringue Pie Bars are the perfect portable dessert! With a buttery shortbread base, tangy lemon center, and pillowy marshmallow topping, they're easier to serve than traditional pie but just as delicious!
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling 3 hours
Total Time 3 hours 55 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Shortbread Base:
  • 2¼ cups shortbread cookie crumbs about 8 oz/225g cookies
  • 3 tablespoons unsalted butter melted
Lemon Layer:
  • 1½ cups granulated sugar
  • Small pinch of salt
  • ½ cup freshly squeezed lemon juice from about 3-4 lemons
  • Zest of 1 medium lemon
  • 4 large eggs at room temperature
Marshmallow Topping:
  • 4 large egg whites at room temperature
  • ¾ cup granulated sugar
  • Pinch of cream of tartar optional, for stability

Method
 

For the Crust:
  1. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with aluminum foil, leaving overhang on all sides. Lightly coat with cooking spray.
  2. In a medium bowl, combine shortbread crumbs and melted butter until evenly moistened. Press mixture firmly into the bottom of prepared pan.
  3. Bake crust for 14 minutes until just beginning to turn golden at the edges.
For the Lemon Layer:
  1. While crust bakes, prepare filling. In a medium bowl, whisk together sugar, salt, and lemon zest. Add lemon juice and whisk until combined.
  2. Add eggs and whisk until mixture is smooth and uniform.
  3. When crust comes out of oven, give lemon mixture one final whisk, then carefully pour over the hot crust.
  4. Return to oven and bake for an additional 18-22 minutes until filling is set around edges but still slightly jiggly in center.
  5. Allow to cool completely at room temperature on a wire rack, then cover and refrigerate until thoroughly chilled, at least 3 hours or overnight.
For the Marshmallow Meringue:
  1. When ready to serve, fill a medium saucepan with about 2 inches of water and bring to a simmer.
  2. In a heat-proof bowl that fits over the saucepan (without touching the water), combine egg whites and sugar.
  3. Place bowl over simmering water and whisk constantly for 5-7 minutes until mixture reaches approximately 140°F (60°C) and sugar completely dissolves (rub a small amount between fingers to check for graininess).
  4. Immediately transfer mixture to the bowl of a stand mixer fitted with whisk attachment. Beat on medium-high speed for 5-7 minutes until thick, glossy, and stiff peaks form.
Assembly:
  1. Using foil overhang, lift chilled bars from pan and place on a serving platter or baking sheet.
  2. Spread meringue over the top of bars, creating decorative peaks and swirls.
  3. Use a kitchen torch to lightly toast the meringue until golden brown. Alternatively, place under a broiler for 1-2 minutes, watching constantly to prevent burning.
  4. Use a clean, sharp knife to cut into squares. For neatest cuts, dip knife in hot water and wipe dry between slices.
  5. Serve immediately or within a few hours for best meringue texture.

Notes

  • For maximum lemon flavor, rub the zest into the sugar with your fingertips before adding other ingredients – this releases the essential oils.
  • The double-boiler method for the meringue might seem fussy, but it creates a much more stable and delicious topping than simple whipped egg whites.
  • Take care when browning under a broiler – it takes mere seconds to go from perfectly toasted to burnt.
  • If you can't find shortbread cookies, graham crackers make a good substitute, though you may need to increase the butter to 5 tablespoons.
  • These bars can be refrigerated for up to 3 days, but the meringue will gradually soften and lose its toasted quality over time.

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