Sunny Lemon Meringue Treats
Think of these bars as the fun, easy-going cousin of the classic lemon meringue pie—same bright, tangy flavors, but way simpler to serve, share, and snack on. With a buttery shortbread crust, zesty lemon filling, and a fluffy, toasted meringue topping, they’re proof that sometimes squares really do beat slices.
Lemon Meringue Pie Bars
Ingredients
Shortbread Base
- 2¼ cups shortbread cookie crumbs (about 8 oz / 225g cookies)
- 3 tbsp unsalted butter, melted
Lemon Layer
- 1½ cups granulated sugar
- Pinch of salt
- ½ cup fresh lemon juice (from 3–4 lemons)
- Zest of 1 medium lemon
- 4 large eggs, room temperature
Marshmallow Topping
- 4 large egg whites, room temperature
- ¾ cup granulated sugar
- Pinch of cream of tartar (optional)
Instructions
Crust
- Preheat oven to 350°F (175°C). Line a 9-inch square pan with foil, leaving an overhang, and lightly spray.
- Mix the cookie crumbs with melted butter until evenly moistened, then press firmly into the pan.
- Bake 14 minutes, until edges start to turn golden.
Lemon Layer
- While the crust bakes, whisk together sugar, salt, and lemon zest in a bowl. Add lemon juice and eggs, whisking until smooth.
- Pour the lemon mixture over the hot crust.
- Bake 18–22 minutes, until edges are set but the center is slightly jiggly.
- Cool completely, then refrigerate for at least 3 hours or overnight.
Marshmallow Meringue
- Bring 2 inches of water to a simmer in a saucepan.
- Place a heatproof bowl over the pan and whisk egg whites and sugar constantly for 5–7 minutes, until mixture reaches 140°F (60°C) and sugar dissolves.
- Transfer to a stand mixer and beat 5–7 minutes until glossy, thick, and forming stiff peaks.
Assembly
- Lift chilled bars from pan using the foil overhang.
- Spread meringue on top, swirling decoratively.
- Toast with a kitchen torch or under a broiler for 1–2 minutes, watching carefully.
- Cut into squares with a hot, clean knife for neat edges.
- Serve immediately for the best texture.
