Name: Zesty Lemon Meringue Pie Bars Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups all-purpose flour; 1/2 cup powdered sugar; pinch of salt; 2 cups granulated sugar; 1/4 cup all-purpose flour; 1 teaspoon baking powder; 4 large eggs; 1/2 cup fresh lemon juice; 1 tablespoon lemon zest; 4 large egg whites; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar; 1/2 teaspoon vanilla extract

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Get ready to brighten any occasion with Zesty Lemon Meringue Pie Bars—a treat that’s equal parts tart, sweet, and utterly irresistible. Imagine the classic tang of lemon pie transformed into hand-held bars with a golden, buttery crust and a cloud-like meringue topping. Every bite delivers the perfect balance of flavors and textures, making these bars the absolute star of your dessert table. Whether you’re hosting brunch or just need a pick-me-up, you’ll love how these bars bring sunshine to your kitchen.

Zesty Lemon Meringue Pie Bars Recipe - Recipe Image

Ingredients You’ll Need

Let’s keep it simple! These essential ingredients come together easily, letting each one shine: the crust melts in your mouth, the lemon layer offers a bright punch, and the meringue gives a pillowy finish. Here’s how every part works its magic.

Unsalted Butter: Adds rich flavor and tenderness to the crust.
All-Purpose Flour: Creates the perfect texture for both the crust and the filling.
Powdered Sugar: Delivers a soft, melt-in-the-mouth sweetness to the base.
Pinch of Salt: Balances all the sweetness and enhances the flavors.
Granulated Sugar: Sweetens both the filling and the meringue beautifully.
Baking Powder: Helps the lemon layer set with just the right amount of lift.
Large Eggs: Bind the crust, thicken the lemon curd, and whip up fluffy meringue.
Fresh Lemon Juice: Infuses the bars with signature zesty brightness.
Lemon Zest: Delivers a concentrated punch of citrus flavor.
Egg Whites: The secret to that voluminous, glossy meringue topping.
Cream of Tartar: Stabilizes the meringue for beautiful, stiff peaks.
Vanilla Extract: Rounds out the sweetness in the meringue with warmth.

How to Make Zesty Lemon Meringue Pie Bars

Step 1: Prep the Oven and Pan

Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan—you want the bars to release easily and keep those layers perfectly distinct.

Step 2: Make the Buttery Crust

Mix together the softened butter, flour, powdered sugar, and a pinch of salt in a medium bowl. The mixture should quickly come together into a soft, cohesive dough. Pat this dough evenly across the bottom of your prepared pan, pressing it into the corners for a uniform layer. Bake for 15–18 minutes, until just golden. This crust is your foundation, so make sure it’s set but not over-browned!

Step 3: Whisk Up the Lemon Filling

While your crust is baking, whip up the lemon layer. In a large bowl, combine the granulated sugar, flour, and baking powder first—this helps prevent lumps when you add the eggs. Now whisk in your eggs, fresh lemon juice, and that fragrant lemon zest. Aim for a smooth, sunshine-yellow filling that promises big flavor.

Step 4: Layer and Bake

As soon as the crust comes out hot from the oven, pour the lemon mixture evenly over the top. Slip the pan right back into the oven for another 20–25 minutes, until the filling is set but still holds a little wobble in the center. This is when the magic happens: the crust and filling meld into one spectacular bar.

Step 5: Whip the Meringue Topping

Let the baked lemon layer cool just slightly. Meanwhile, with clean beaters and a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form—this means when you lift the beaters, the peaks will gently curl. Little by little, add in the sugar, then beat until stiff, glossy peaks appear, finishing with a splash of vanilla.

Step 6: Decorate and Bake Again

Spread your beautiful meringue generously over the warm lemon filling, swirling or creating decorative peaks with a spatula. Return the pan to the oven for about 8–10 minutes, just long enough to set and turn the meringue golden brown on top. Let the bars cool completely—it’s worth the wait!—before slicing neatly with a hot, clean knife.

How to Serve Zesty Lemon Meringue Pie Bars

Garnishes

A few finishing touches go a long way! Try a sprinkle of extra lemon zest for lively color, a dusting of powdered sugar for extra elegance, or even fresh berries to complement the zesty lemon flavor. These little accents make every slice stand out.

Side Dishes

Zesty Lemon Meringue Pie Bars are lively enough to star on their own, but they pair beautifully with a scoop of vanilla ice cream or a handful of fresh fruit. For a brunch spread, offer them alongside savory finger sandwiches or a plate of crisp, peppery greens.

Creative Ways to Present

Arrange your bars on a vintage cake stand for a charming tea party touch or layer them on individual plates with a swirl of raspberry coulis. For a festive look, cut them into tiny squares and stack them in a pyramid—perfect for dessert buffets or baby showers!

Make Ahead and Storage

Storing Leftovers

Once cooled and sliced, keep your Zesty Lemon Meringue Pie Bars in an airtight container in the fridge. They’ll stay delightfully fresh for up to three days, though they’re irresistible enough to disappear far sooner!

Freezing

For longer storage, you can freeze the bars—just be sure to wrap them well in plastic wrap and a layer of foil. Thaw overnight in the refrigerator to prevent the meringue from weeping or turning sticky.

Reheating

While these bars are best enjoyed chilled or at room temperature, you can gently re-crisp the meringue by placing them under a low broiler for just a minute or two. Keep a close eye to avoid burning!

FAQs

Can I make Zesty Lemon Meringue Pie Bars gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Check the texture as you mix—you might need to add or reduce just a tablespoon of flour for the crust or filling.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives that signature bright, zesty flavor, but in a pinch, you can use bottled juice. If you do, consider adding even more lemon zest for that essential citrus punch.

How do I know when the meringue is whipped enough?

When meringue is ready, you’ll see glossy, stiff peaks that stand upright when you lift your beaters. Rub a bit between your fingers—if it’s smooth and not gritty, it’s perfect!

What’s the cleanest way to cut Lemon Meringue Pie Bars?

For picture-perfect squares, use a sharp knife dipped in hot water and wiped dry between each cut. This helps you glide through the meringue and lemon filling without dragging crumbs.

Can I double this recipe for a crowd?

You sure can! Simply double the ingredients and use two 9×13-inch pans. Bake times might be just a minute or two longer per batch, so keep an eye out for that golden meringue topping.

Final Thoughts

If you need a dessert that both dazzles and delights, you can’t go wrong with Zesty Lemon Meringue Pie Bars. Each tender, lemony bite is like a hint of sunshine, and they’re endlessly shareable. Give them a try, and get ready to wow everyone lucky enough to grab one from the tray!

Zesty Lemon Meringue Pie Bars Recipe

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4.9 from 26 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 16 bars 1x
Diet: Vegetarian

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Description

Indulge in the tangy sweetness of these Zesty Lemon Meringue Pie Bars that combine a buttery crust, a luscious lemon filling, and a fluffy meringue topping. Perfect for citrus lovers!

Ingredients

Scale

For the crust:

1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup powdered sugar
pinch of salt

For the lemon filling:

2 cups granulated sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
4 large eggs
1/2 cup fresh lemon juice
1 tablespoon lemon zest

For the meringue:

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C).
Prepare the crust: Combine butter, flour, powdered sugar, and salt to make a dough. Press into a greased 9×13-inch pan and bake until golden.
Make the lemon filling: Whisk sugar, flour, and baking powder. Add eggs, lemon juice, and zest. Pour over crust and bake until set.
Prepare the meringue: Beat egg whites and cream of tartar. Gradually add sugar and vanilla. Spread over the lemon layer and bake until golden.
Cool and slice: Cool completely before cutting into bars.