Lemon Meringue Bars Recipe

The best lemon meringue bars have a crumbly poppy-studded shortbread crust, a buttery puckery lemon curd filling, and a vanilla marshmallow meringue topping.

Shortbread Crust – 1 cup (230g; 2 sticks) unsalted butter, melted – 1/2 cup (100g) granulated sugar – 2 teaspoons pure vanilla extract – 1/2 teaspoon salt – 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled) Lemon Filling – 2 cups (400g) granulated sugar – 6 Tablespoons (46g) all-purpose flour – 6 large egg – 1 cup (240ml) lemon juice (about 4 lemons) optional: confectioners’ sugar for dusting




Preheat oven to 325°F (163°C). Line a 9x13 glass baking pan with parchment paper, leaving an overhang for bar removal. Avoid metal. Save.  

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STEP  1 .

For crust, mix melted butter, sugar, vanilla, and salt in a medium bowl. Fully mixed flour. Dough is thick. Press strongly into pan for even crust. 

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Bake 20–22 minutes until edges are lightly browned. After baking, remove. Prick the warm crust without cutting. Enjoy the new filling/crust retention step. Until step 4.  

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Make filling: Sift flour and sugar in a large bowl. Completely mix eggs and lemon juice. Top warm crust with filling. Bake the bars for 22–26 minutes until the center sets and stops jiggling.  

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Test the pan by lightly tapping it with an oven mitt. Allow baked bars to cool at room temperature. They're cold after 2 hours at room temperature and 1-2 hours in the fridge. 

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Chill before serving. Remove the cooled parchment paper from the pan using the overhang. Squares and confectioners' sugar. To cut neat squares, wipe knife between cuts.  

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Week with covered lemon bars. Freeze lemon bars aged 3–4 months. Basic squares. Hours-long cold. Large foil or plastic bags block bars. Sweeteners' sugar keeps food fresh.  

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See Also

Lemon Curd Stuffed Cookies Recipe