Lemon Pie Bars

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. 

1. PREP: Preheat the oven to 350 degrees. Line a 9×13 baking pan with parchment paper, or mist with baking spray, and set aside. 
2. 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.
3. BAKE: Bakke for 15 minutes and cool completely. 
4. 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.
5. 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.
6. 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.

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Related Recipes:

Like this recipe? You will love my:

Craving more lemon? Try my Lemon Coconut Cupcakes!

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

Pin for later:

Lemon not your thing? Good news! I have an entire list of amazing Pie Recipes for you to sink your teeth into. Check out what my friends have cooking up:

• Creamy Lemon and Blueberry Pie // Dessert Now Dinner Later
• Pecan Hand Pies // Tried and Tasty
• Lemon Pie Bars // One Sweet Appetite
• No Bake Chocolate Mint Oreo Pie // Life Made Sweeter
• Irish Cream Pies // Sugar & Soul
• No Bake Strawberry Lemon Cream Pie // A Kitchen Addiction
• Samoa Pie // Eazy Peazy Mealz
• Mile High Fudge Brownie Pie // A Dash of Sanity
• Cherry Pie Bars // Cupcake Diaries
• Caramel Banana Cream Pie // Like Mother Like Daughter
• Coconut Cream Pie // Lemon Tree Dwelling
• Frozen Strawberry Yogurt Pie // The Love Nerds

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