Food Gardening Network
Lemon Meringue Bars

Lemon Meringue Bars

All the joy of lemon meringue pie without the added fuss of rolling a crust. You’ll love this buttery shortbread base, the tangy filling, and the fluffy meringue in these Lemon Meringue Bars!




  1. Preheat oven to 350 degrees F.
  2. Spray a 9×9-inch baking pan with nonstick baking spray.
  3. In a food processor, pulse the crust ingredients together until you have a mixture the consistency of a coarse meal.
  4. Press the crust mixture into the bottom of the baking pan.
  5. Bake the crust for 15 to 17 minutes.
  6. Meanwhile, combine all the filling ingredients and beat them together (in a bowl or food processor) until they reach a consistent smoothness.
  7. Take the crust out of the oven and pour the filling over the crust.
  8. Return the pan to the oven and bake for 10 to 12 minutes.
  9. While the filling is baking, make the meringue.
  10. Beat the egg whites and cream of tartar until the egg whites form soft peaks. Don’t over-beat.
  11. Add in the sugar gradually, beating on medium-low to medium speed, until the meringue is fluffy and shiny.
  12. Take the pan out of the oven and spoon the meringue on top.
  13. Bake for another 10 minutes or so, until the meringue is just browned at the tips.
  14. Cool completely before cutting and serving.