Easy Lemon Pie Bars

These Lemon Meringue Bars, with a soft pie crust, are the perfect citrus dessert. Bursting with lemon flavor and topped with a light toasty meringue. Perfect pie bars for sharing and a delicious lemon flavor.

I love a good pie recipe. Be sure to check out the over 18 Pie Recipes here on the site OR try my traditional lemon bars.

This post was originally published March 14, 2016. It has since been updated to include fresh photos and helpful tips.

RECIPE FEATURES

• Make-Ahead Dessert: These dessert bars can be made up to 3 days in advance.
• Perfect Spring Flavor: Fresh lemons give this a wonderful citrus flavor.
• Hand Held Treat: Perfect for parties and sharing.

These pie bars filled with a homemade lemon curd and topped with the most light and delicious meringue. The end result? A tangy and sweet treat that is impossible to resist. If you love lemon, you will LOVE this recipe.

Close to a homemade lemon meringue pie, but with the added bonus of being handheld. It’s a twist on the classic lemon bar with the slight sweetness of a fluffy and sweet meringue topping.

INGREDIENTS FOR LEMON MERINGUE BARS

I already have an amazing lemon bar recipe, but the meringue on top seemed to add just a touch of pie goodness. Fluffy whipped egg whites with a touch of sugar and fresh lemon juice gives the topping a kick of tartness that really sends these over the edge. Here is what you will need to get started:

• Flour: All-purpose flour helps give you a pie crust-type base.
• Salt: Don’t skip the salt. It is a flavor enhancer that will really send this recipe over the top.
• Baking powder: Be sure to double check the baking powder expiration date. If your powder has been open in the pantry for a while, chances are it has already gone bad. Always opt for a fresh box.
• Sugar: Just a touch of sweetness to balance the tart and tangy citrus.
• Butter: Salted butter is my go-to, but you can use unsalted.
• Eggs: Large eggs work best in baking recipes.
• Sweetened condensed milk: The base for the filling and a great item to have in your pantry.
• Lemons: Fresh lemons provide juice and zest for that bold flavor this recipe needs.

HOW TO MAKE LEMON BARS WITH MERINGUE TOPPING

1. Preheat the oven to 350 degrees.
2. Line a 9×13 pan with parchment paper, or mist with baking spray, and set aside.
3. Whisk together the flour, salt, baking powder, and 1/2 cup sugar.
4. Cut in the butter until the dough is crumbly.
5. Stir in 3 egg yolks (make sure it’s just the yolk and save the whites for later).
6. Press the crust into the prepared pan.
7. Bakke for 15 minutes and cool completely.
8. While the crust is cooling, combine the sweetened condensed milk, lemon zest and 1/2 cup lemon juice.
9. Pour over the cooled crust.
10. In a clean bowl, whip 4 egg whites until foamy.
11. Slowly add the 1 teaspoon lemon juice and 1/2 cup sugar.
12. Beat until stiff peeks form, about 2 minutes.
13. Spread over the top of the lemon filling and bake an additional 20 minutes, or until lightly browned.
14. Cool completely and chill before cutting.

TIPS FOR LEMON PIE BARS

For this recipe, I opted for a more classic pie crust. Except I made it super easy. All you have to do is toss the ingredients and gently press them into your prepared pan! Just like that you have a base ready for the oven that is filled with buttery goodness.

Here are a few of our other favorite crusts to pair with this recipe:

• Vanilla wafer crust
• Shortbread cookie crust
• Classic pie crust

Related Recipes:

Like this recipe? You will love my:

• Lemon Ricotta Cookies
• Perfect Lemon Bars
• Easy Lemon Pound Cake
• Quick Raspberry Meringues

Craving more lemon? Try my Lemon Coconut Cupcakes!

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