Lemon Meringue Pie Bars
These delightful bars combine a buttery shortbread crust, a tangy lemon filling, and a fluffy marshmallow-like meringue topping for a perfect citrusy treat!
Ingredients
For the Shortbread Base:
2¼ cups shortbread cookie crumbs (about 8 oz / 225g cookies)
3 tablespoons unsalted butter, melted
For the Lemon Layer:
1½ cups granulated sugar
Small pinch of salt
½ cup freshly squeezed lemon juice (from about 3-4 lemons)
Zest of 1 medium lemon
4 large eggs, at room temperature
For the Marshmallow Topping:
4 large egg whites, at room temperature
¾ cup granulated sugar
Pinch of cream of tartar (optional, for stability)
Instructions
Step 1: Prepare the Shortbread Base
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a bowl, mix the shortbread cookie crumbs with melted butter until well combined.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 10 minutes, then set aside to cool slightly.
Step 2: Make the Lemon Layer
In a bowl, whisk together the sugar, salt, lemon juice, and zest.
Add the eggs one at a time, whisking until smooth.
Pour the lemon mixture over the warm shortbread crust.
Bake for 18-22 minutes, or until the center is set and no longer jiggles.
Let the bars cool completely before adding the topping.
Step 3: Prepare the Marshmallow Meringue
In a heatproof bowl, combine the egg whites and sugar.
Place the bowl over a pot of simmering water (double boiler method), whisking constantly until the sugar dissolves (about 3-4 minutes).
Remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form (about 5 minutes). Add cream of tartar if using.
Step 4: Assemble & Serve
Spread the meringue evenly over the cooled lemon bars.
(Optional) Use a kitchen torch to lightly toast the meringue for a golden finish.
Slice into bars and enjoy!
