Lemon Meringue Bars

Smooth, buttery, and refreshing, these delicious Lemon Meringue Bars are a summer dessert that is an absolute must-make. They are full of fresh lemon zest and juice to bring the ultimate flavour.

About This Recipe

• These bars have an excellent balance of sweetness and a very creamy texture. Their crust is crunchy and buttery.
• The prep and bake time is very reasonable. Lemon bars come together very quickly and cut very cleanly.
• I am using lemon juice and lemon zest, and there is no need to use lemon extract. However, it is optional to use it.
• These Lemon Meringue Bars contain three easy and fun layers: the CRUST, the LEMON FILLING, and the MERINGUE BLOOMS.
• As in other shortbread recipes, the base contains flour, butter, Vanilla, salt, and powdered sugar.

• The Lemon filling needs lemon juice, zest, flour, granulated sugar, vanilla extract, yolks, whole eggs, and salt. Yolk adds more bonding and structure to the lemon filling.
• The top layer, which I like to call the Meringue Blooms, is made using the same Meringue recipe I used in my Swiss Meringue Buttercream recipe. This part of the Lemon Meringue Bars requires egg whites and granulated sugar, which is a perfect use for the egg whites remaining from the yolks.

How To Make The Lemon Meringue Bars

The Crust;

• Line an 8-inch square pan with parchment paper and preheat the oven to 350F.
• Beat the butter with the flour, powdered sugar and salt until a dough forms. Press the shortbread dough into the pan, smooth it out, and perk the surface with a fork.
• Cover the top of the dough with parchment paper and cover the paper with Baking Beads. This is Blind Baking that prevents the crust from puffing up and having an uneven surface.
• Bake the crust for 25-30 minutes, remove the beads and parchment paper, and bake for 5 minutes or until the top is golden. Be careful with those beads, as they are super hot.

The Filling;

• Use your hands to massage the sugar and lemon zest. This will release the lemon aroma.
• Use a hand whisk to mix the sugar, lemon juice, flour, salt, and vanilla extract.
• Mix the eggs and yolks in a separate bowl, add them to the sugar mixture, and mix well.
• Pour the mixture over the crust while it is still hot.
• Bring the oven temperature down to 300F and bake the filling for 25-30 minutes or until it looks set. Do not overbake it.
• Let it cool completely before frosting.

The Meringue:

• Wipe your dishes, bowls, spatulas, whisk attachment, and any other tools that will be in contact with the meringue with white vinegar.
• Start a double boiler with simmering water. Pour the egg whites and the sugar into the bowl of the stand mixer and place on the double boiler. Stir constantly until the mixture reaches 63°C/ 145°F.
• Transfer the bowl back to the stand mixer and whisk until stiff peaks form. Add vanilla extract and mix.
• Stop the mixer and let the meringue cool down for a few minutes.
• Use your favourite piping tip to pipe the meringue on the Lemon filling.
• For additional flavour, use a Baking Torch to brown the meringue. These taste good when cold.

See more related recipes here:

Lemon Tiramisu,

Lemon Meringue Tart,

Fluffy Lemon Donuts,

Luscious Lemon Bars

Storing: Store these bars in an air-tight container at room temperature for three days. They freeze well for up to three months.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

📖 Recipe