Lemon Meringue Pie Bars

It was the kind of day that begged for something sweet and sunny. My youngest had just come home from school with sticky fingers and a glitter-covered art project. My husband was in the backyard coaxing the herbs back to life after a stretch of dry weather. And I—well, I was craving lemons. That sharp, bright kind of craving that only a citrus dessert can satisfy.

I opened the fridge and spotted a small bowl of egg whites left from yesterday’s omelet mission. On the counter, lemons sat in a wooden bowl, their scent already filling the room. That’s how these lemon meringue pie bars came to be—not from a plan, but from a moment of flavor inspiration and a desire for something nostalgic, but easy.

Growing up, lemon meringue pie was always reserved for special occasions. It took hours, and frankly, some level of patience I rarely had. So I adapted. I trimmed the fuss, leaned into simplicity, and landed on something magical: the creamy lemon filling we all love, nestled over a buttery crust and crowned with soft, sweet meringue—all baked in one cozy pan.

It’s pie, but friendlier. Easier. And yes, it still delivers that signature silky tang and cloud-like top.

Short Description

These Lemon Meringue Pie Bars are a simplified twist on the classic pie—made in a square pan for easier slicing and sharing. Creamy, tart lemon filling meets a buttery base and fluffy meringue topping, perfect for spring picnics, potlucks, or quiet coffee breaks.

Ingredients

For the crust:

• 1 9-inch pie crust (store-bought or homemade)

For the lemon filling:

• 1/2 cup cornstarch
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 cups warm water
• Zest of 1 lemon
• 1/2 cup freshly squeezed lemon juice (from about 3–4 lemons)
• 4 egg yolks
• 1 tablespoon butter

For the meringue topping:

• 4 egg whites
• A pinch of salt
• 1/2 cup granulated sugar

Optional swaps:

• Use a gluten-free crust for a GF version
• Add a splash of vanilla to the meringue for a flavor twist

Tools Needed

• 8×8-inch baking pan
• Non-stick spray
• Saucepan (2-quart)
• Mixing bowls
• Electric mixer or stand mixer
• Whisk, spatula

Step-by-Step Cooking Instructions

Step 1: Prepare the crust
Preheat oven to 400°F. Lightly spray an 8×8-inch pan with non-stick spray. Roll out the pie crust and trim it to fit the bottom, allowing a little extra to accommodate shrinking. Press gently into the base of the pan.

Step 2: Cook the lemon filling
In a medium saucepan, whisk together cornstarch, sugar, and salt. Slowly add warm water, lemon juice, and lemon zest. Stir over medium-low heat until it starts to bubble and thicken. Remove from heat.

Step 3: Temper the eggs
In a separate bowl, whisk the egg yolks. Add 5 tablespoons of the hot lemon mixture to the yolks, one spoon at a time, whisking constantly. Then pour the tempered yolks into the saucepan and return to the stove.

Step 4: Thicken the filling
Whisk the mixture on medium-low heat (without boiling) for about 10 minutes, or until thick and smooth. Stir in the butter until fully melted.

Step 5: Pour and rest
Pour the warm lemon filling over the unbaked crust. Let it sit while you prepare the meringue.

Step 6: Make the meringue
In a large bowl, beat the egg whites with a pinch of salt on high speed until soft peaks form. Slowly add sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks hold their shape.

Step 7: Top and bake
Spread the meringue over the lemon filling, using a spoon to create peaks and swirls. Bake at 400°F for 10–15 minutes until the meringue is golden at the tips and set.

Step 8: Cool and chill
Cool at room temperature for 1 hour. Then refrigerate for at least 4 hours before slicing into bars.

Why You’ll Love This Recipe

• Classic flavor without the hassle
• Perfect balance of tangy, sweet, and creamy
• Crowd-pleasing and elegant
• Stores beautifully for days
• Ideal for parties, tea time, or midweek treats

Helpful Tips and Cooking Notes

• To keep your meringue from weeping, spread it while the filling is still warm
• For clean slices, dip your knife in hot water between cuts
• Want more texture? Add crushed graham crackers to the crust
• Store bars in an airtight container in the fridge for up to 3 days

Nutritional Benefits & Fun Facts

Lemons are rich in vitamin C and antioxidants, and they brighten not only flavor but also mood. The meringue, made from simple egg whites and sugar, is naturally low in fat compared to most frostings.

Final Dish & Serving Suggestions

These bars come out with a silky, bright yellow filling, nestled under soft, golden peaks of meringue. The crust stays tender yet crisp, providing a satisfying base. They’re just sweet enough, with that citrusy punch that lingers perfectly on the tongue.

Serve with:

• A cup of chamomile or mint tea
• Fresh berries on the side
• A sprinkle of lemon zest for extra sparkle

Storage and Reheating Tips

• Store in the refrigerator in an airtight container for up to 3 days
• Do not freeze—the meringue texture changes
• No need to reheat; best served cold or at room temperature

Frequently Asked Questions (FAQs)

1. Can I use bottled lemon juice?
Freshly squeezed is best for flavor, but bottled works in a pinch.

2. Can I make this crustless?
You can bake the lemon and meringue layers in ramekins for a crust-free version.

3. What if I don’t have a mixer?
You can whisk the meringue by hand, but it will take longer—around 10–15 minutes of vigorous whipping.

4. Can I use a 9×9 pan instead?
Yes, but the bars will be slightly thinner and may bake a bit faster.

5. My meringue is weeping—what happened?
Make sure the filling is warm when spreading the meringue, and bake until golden and set.

Final Thoughts

There’s a little magic in recipes like this. They feel like sunshine in dessert form—bright, joyful, and made to share. These lemon meringue pie bars are a beautiful reminder that sometimes, the simplest ingredients create the sweetest moments.

What’s your favorite nostalgic dessert? I’d love to hear what you grew up eating and how you’re bringing those flavors into your kitchen today.