Think of these bars as the practical cousin of the classic lemon meringue pie—same sunny flavors, but easier to serve, share, and sneak bites from. With a buttery shortbread crust, a tangy lemon filling, and a marshmallow meringue topping that tastes like toasted clouds, they’re proof that sometimes squares really do beat slices.

Lemon Meringue Pie Bars

Ingredients

Instructions

Crust

1. Preheat oven to 350°F (175°C). Line a 9-inch square pan with foil, leaving overhang, and lightly coat with spray.
2. Mix crumbs and melted butter until evenly moistened. Press firmly into pan.
3. Bake for 14 minutes, until edges just begin to turn golden.

Lemon Layer

1. While crust bakes, whisk sugar, salt, and zest in a bowl. Add lemon juice, then eggs, whisking until smooth.
2. Pour mixture over hot crust.
3. Bake 18–22 minutes, until edges are set but center is slightly jiggly.
4. Cool completely, then refrigerate at least 3 hours or overnight.

Marshmallow Meringue

1. Bring 2 inches of water to a simmer in a saucepan.
2. In a heatproof bowl over the pan, whisk egg whites and sugar constantly for 5–7 minutes, until mixture reaches 140°F (60°C) and sugar dissolves.
3. Transfer to stand mixer and beat 5–7 minutes until glossy, thick, and stiff peaks form.

Assembly

1. Lift chilled bars from pan using foil overhang.
2. Spread meringue over top, swirling decoratively.
3. Toast with a kitchen torch or broil 1–2 minutes, watching closely.
4. Cut into squares with a hot, clean knife for neat edges.
5. Serve immediately for best texture.