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)
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