Get ready to indulge in the zesty sweetness of these Lemon Pie Bars, a perfect fusion of tangy lemon and buttery, crisp crust. These bars bring all the flavors of a classic lemon meringue pie, but in a convenient, hand-held format that’s just right for picnics, potlucks, or a sunny afternoon treat. Let’s dive into this recipe that promises to be a citrusy delight for your taste buds!
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.
Why You’ll Love This Lemon Bar Recipe
- Fun Baking Experience: Making meringue can be a delightful challenge for bakers looking to try new techniques, such as whipping egg whites to the perfect stiffness.
- Crowd Pleaser: Lemon Pie Bars with Meringue are often a hit with guests, offering a familiar yet sophisticated flavor that appeals to both kids and adults.
- Seasonal Flexibility: While particularly refreshing in the spring and summer, their bright flavor is a welcome treat any time of the year.
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.
Imagine the tangy, lip-puckering zing of lemon curd – it’s bright, citrusy, and oh-so-refreshing. Then, there’s the meringue: a fluffy, cloud-like topping that’s sweet and light as air, with a golden, toasty exterior that gives a satisfying little crunch when you bite into it. The bar itself has a buttery, crumbly base that adds a delightful contrast to the creamy lemon filling and airy meringue. It’s a trio of textures and tastes that dance on your tongue – tart, sweet, and buttery all at once. Perfect for a summer treat or a cheerful pick-me-up on a dreary day!
Ingredients For Lemon Pie Bars
I already have an amazing recipe for classic lemon bars, 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. Alternatively, you can make these with a graham cracker crust, but we really love this shortbread crust.
- 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.
Lemon Meringue Pie Bars
This is truly one of my favorite lemon desserts. It is the perfect balance of citrus tang and sweetness. These easy lemon pie bars will quickly become your go-to and a must-make for every gathering and preparing could not be easier. Let’s dive in.
- PREP: Preheat the oven to 350 degrees. Line a 9×13 baking pan with parchment paper, or mist with baking spray, and set aside.
- WHISK: Whisk together the flour, salt, baking powder, and 1/2 cup sugar in a large bowl. Cut in the butter until the dough is crumbly. Stir in 3 large egg yolks (make sure it’s just the yolk and save the whites for later). Press the crust into the prepared pan.
- BAKE: Bakke for 15 minutes and cool completely.
- FILLING: While the crust is cooling, combine the sweetened condensed milk, lemon zest and 1/2 cup lemon juice in a medium bowl. Pour over the cooled crust.
- TOPPING: In a clean bowl, whip 4 egg whites on medium/high speed until foamy. Slowly add the 1 teaspoon lemon juice and 1/2 cup sugar. Beat until stiff peeks form, about 2 minutes. Spread over the top of the lemon filling and bake an additional 20 minutes, or until lightly browned.
- ENJOY: Cool to room temperature and chill before cutting. Keep leftovers stored in an airtight container in the refrigerator until ready to serve.
Helpful Tools
- Zester/Grater: For that zesty lemony kick. It’s all about the zest! I really love a fine grater which gets the zest a little smaller.
- Juicer: Squeeze out every drop of lemon goodness. This hand juicer works like a breeze and is fairly inexpensive.
- Mixing Bowls: For mixing up your crust and filling. More bowls, more fun! The set linked to here nests together which makes it extra easy to store. AND every bowl has its own lid.
- Measuring Cups & Spoons: Precision is key for that perfect balance of tart and sweet. I like that this set, like the mixing bowls, stores stacked which saves space!
- Hand Mixer or Whisk: Get that filling fluffy and fabulous. Can you do this with a whisk by hand? Absolutely. However, it is much easier to get that thick meringue with a stand or hand mixer.
Recipe Notes:
Yes, you can! They’re actually better when made a day in advance, as this allows the flavors to meld together. Just keep them refrigerated and add the meringue topping before serving.
They can last up to 3 days in the fridge. Remember, the meringue might lose some of its texture over time, so they’re best enjoyed fresh.
Yes, but freeze them without the meringue topping. Wrap them tightly and they can last up to a month. Thaw in the fridge and add fresh meringue before serving.
Make sure your bowl and beaters are completely grease-free and that you whip the egg whites to stiff peaks. Also, a little cream of tartar helps stabilize the meringue.
Fresh lemon juice is best for flavor, but in a pinch, bottled juice can work. Just be aware that it might not be as zesty.
This can happen if the eggs are heated too quickly. To prevent this, heat the mixture slowly and stir constantly.
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Lemon Pie Bars
Ingredients
- 1½ cups All-Purpose Flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup sugar divided
- 1/2 cup butter
- 4 large eggs divided
- 1 can 14 ounces sweetened condensed milk
- Zest from two lemons
- 1/2 cup + 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350 degrees.
- Line a 9×13 pan with parchment paper, or mist with baking spray, and set aside.
- Whisk together the flour, salt, baking powder, and 1/2 cup sugar.
- Cut in the butter until the dough is crumbly.
- Stir in 3 egg yolks (make sure it’s just the yolk and save the whites for later).
- Press the crust into the prepared pan.
- Bakke for 15 minutes and cool completely.
- While the crust is cooling, combine the sweetened condensed milk, lemon zest and 1/2 cup lemon juice.
- Pour over the cooled crust.
- In a clean bowl, whip 4 egg whites until foamy.
- Slowly add the 1 teaspoon lemon juice and 1/2 cup sugar.
- Beat until stiff peeks form, about 2 minutes.
- Spread over the top of the lemon filling and bake an additional 20 minutes, or until lightly browned.
- Cool completely and chill before cutting.
Notes
Equipment
Nutrition
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Comments & Reviews
aimee @ like mother like daughter says
Lemon pie is so good, but these pie bars look even better. I love that meringue on top!!
Kelly - Life Made Sweeter says
These bars look amazing! Love the meringue topping! Lemon desserts are my favorite!
Jessica @ A Kitchen Addiction says
I can’t get enough lemon lately! Love that meringue topping!
Amber @ Dessert Now, Dinner Later! says
I’m so glad we both love lemon! These bars are perfect!
Yvonne [Tried and Tasty] says
I can tell you first hand how amazing these are. Seriously LOVE lemon, and LOVE these bars! So happy I got to have a little sample taste of them 🙂
Rebecca says
Oh man, look at the pillowy meringue, I’m totally done for! These pie bars look so easy and delicious!