Name: Lemon Meringue Pie Bars
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 0.25 cup unsalted butter, melted; 1.5 cups graham cracker crumbs; 0.25 cup granulated sugar; 4 large egg yolks (save whites for meringue); 1.5 cups granulated sugar; 0.5 cup cornstarch; 1.5 cups water; 0.33 cup lemon zest (from about 3-4 lemons); 0.5 cup fresh lemon juice (from about 3-4 lemons); 2 tablespoons unsalted butter; 4 large egg whites (room temperature); 1 teaspoon cream of tartar; 0.5 cup granulated sugar

You know those days when you’re craving something bright and zesty, something that feels like a dream? What is the slice of pure happiness? What do you think of these Lemon Meringue Pie Bars? My favorite dessert growing up was my Grandma Millie’s lemon meringue. She made it for me. How the meringue kissed the tart lemon filling, all nestled in a buttery crust – the way that fluffy, sweet meingué kiss egged the lemon rim. How can I make a full-blown meringue pie? How do you balance work, kids, and a million other things? What are Lemon Meringue Pie Bars? They capture all that glorious flavor – that zingy lemon, that cloud-like topping, the perfect perfect sweetness. Graham cracker crust – but in a totally manageable, sliceable bar form. I’ve made them for countless family gatherings, potlucks and even just because it’s Tuesday. They disappear in minutes. Is the smell alone as they bake enough to make my kids come running from every corner of the house? What are some of the best lemon meringue recipes?

What is lemon meringue pie?

What are these little squares? Think of them as the easiest, most convenient way to enjoy the classic flavors of lemon meringue. Instead of pie crust and meringue topping, we’re talking about a buttery, creamy topping. What is a graham cracker base? What’s the perfect combination of tart and sweet? What happens when you put the meringue on top? instead of a sweet lemon glaze, we’ll use lemon juice to make it soft and shiny. It’s easy to clean. Is there a flavor to meringue without the stress of making it. What are the best parts of lemon meringue pie? Portable, shareable bar form. What is more about the lemon flavor than the meringue itself? a delightful contrast in textures – chewy, creamy, and slightly crisp.

Why you’ll love this recipe?

What are the reasons why this recipe has become a staple in my kitchen, and I just know you’re going to love it. Is it worth it? What is the importance of talking about religion?flavorWhat’s that perfect balance of tangy lemon that wakes up your taste buds and a gentle sweetness that makes it taste good? What makes it comforting? Is it bright, it’s cheerful, and it just tastes like sunshine?simplicityWhat are some of the best recipes that you can make with minimal effort? I can whip these up on a weeknight when I’m craving something special but don’t have hours to spend. All ingredients are pantry staples, and there’s no fancy footwork involved. Plus, it’s surprisinglycost-effectiveWhat are some of the best lemon desserts?versatilityI’ve also served these as a sweet brunch treat, or as an after-work snack. What are some good afternoon snack ideas? Is it always a win to make them ahead of time? What I love about this recipe is how it delivers all the nostalgic joy of my childhood. Grandma’s pie but in a format that’s just so much more practical for busy lives. Is magic made easy?

How do I make lemon meringue pie?

Quick Overview

What are some of the best lemon meringue pie bars? What is a meringue pie? How do I make a graham cracker crust? What’s the best way to serve a crust? What’s the final touch? A lemon glaze that’s drizzled over the top before baking again. The result is a perfectly balanced bar with that signature lemon zing. And it’s also very tasty. Is it a simple process that yields incredibly impressive results? Lemon meringue is a classic, but without the stress of making it.

Ingredients

For the Main Batter (Crust):
What’s the recipe for graham cracker crumbs? I usually just buy a box of graham crackers and blitz them in my food processor until they’re fine. I like to make my own. Can you buy crumbs pre-crushed? Make sure you use plain graham crackers; flavored ones might compete with the lemon. How do I bind it all together with 12 cup of unsalted butter? A pinch of granulated sugar (about 2 tablespoons) helps with browning and sweetness. I sometimes add a pinch of salt, but it’s optional.

For the Filling:
Where does the star of the show shine? I’ll need 1 (14-ounce) can of sweetened condensed milk – don’t skimp on this, it’s key for that. Is there a creamy, sweet For tartness, we need 12 cup of fresh lemon juice. And I mean fresh. Is it true that bottled juice doesn’t have the same punch? These help thicken the filling and give it that beautiful rich yellow color. I always add the zest of 2 medium lemons. For an extra burst of lemon flavor, I add about 1 teaspoon of salt. Is there a way to elevate the whole thing?

For the Glaze:
What is the shortcut to the Meringue effect? 1 cup of powdered sugar (also known as confectioners’ sugar), 2 tablespoons of fresh lemon juice, 1 teaspoon of salt. Just a tiny bit of milk or water (start with 1-2 teaspoons) to get the right drizzling. You want it thick enough to coat the back of a spoon but thin enough so that it can easily drizzle over the spoon. I like to add a little extra lemon zest here too, for good measure!

What are the steps to

Step 1: Preheat & Prep Pan

How do I get the oven ready? Now grab an 8×8 inch baking pan. I highly recommend lining it with parchment paper, leaving a little overhang on the sides. This makes lifting the bars out super easy, and clean-up is a dream! Just press the parchment paper into the corners and up the sides. How do I get clean bars?

Step 2: Mix Dry Ingredients

In a medium bowl, combine your graham cracker crumbs, the 2 tablespoons of granulated sugar, and your favorite seasoning. Set aside. What is a pinch of salt? What is the best way to give it a good stir with your fork or whisk? What is the best way to keep a crust moist and delicious?

Step 3: Mix Wet Ingredients

Now, pour the 12 cup of melted butter over the dry ingredients. Stir it all together until the crumbs are moistened and clump together, like wet sand. What is the best way to squeeze it?

Step 4: Combine

Tip the crumbly mixture into your prepared baking pan. Use the bottom of a glass or a measuring cup to firmly press the crumbs evenly across the bottom of the pan. Make sure to get it nice and compact, especially in the corners. Bake this crust for about 8-10 minutes, just until it’s lightly golden and fragrant. This par-baking step helps set the crust so it doesn’t get soggy under the filling.

Step 5: Prepare Filling

While the crust is baking, let’s make the lemon filling. In a separate bowl, whisk together the sweetened condensed milk, 12 cup of fresh lemon juice, and the 4 cups of water. Set aside. Egg yolks, and the lemon zest from about 2 lemons. Whisk until everything is smooth and well combined. It should be a beautiful, pale yellow color.

Step 6: Layer & Swirl

Once the crust is out of the oven, carefully pour the lemon filling evenly over the warm crust. Don’t worry if it looks a little thin; it will thicken as it bakes. No swirling needed for this recipe, just a nice, even layer of zesty goodness!

Step 7: Bake

Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set around the edges. Is there a slight jiggle in the center of the edges? It shouldn’t look liquidy. The surface might puff up a bit, and that’s totally normal. We want it just set, not overcooked.

Step 8: Cool & Glaze

Now, this is important: let the bars cool completely in the pan on a wire rack. I usually let them cool for at least an hour, but sometimes longer. Once the glaze is set, you want to add the aqueous glaze. Once it’s cool, it’s time to glaze! In a small bowl, whisk together the powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of salt. Set aside. How do you pour milk or water over the top? How do I spread lemon filling evenly? Is it safe to use a spoon or whisk to spread it out, or just let it drip naturally for an rustic look? What are some good ways to add lemon zest to a glaze?

Step 9: Slice & Serve

Once the glaze is on, you can either let it set at room temperature for a bit, or pop the whole pan. I put everything in the refrigerator for about 30 minutes to an hour to firm everything up. Why is slicing easier? When you’re ready to serve, use the parchment paper overhang to lift the entire block out of the oven. What is the best way to slice a square into bars? I like to wipe the knife clean between cuts for the neatest edges. What are the best ways to serve these chilled or at room temperature?

What should I serve it with?

Lemon Meringue Pie Bars are so versatile, they fit right in at any meal.breakfastI love to serve them with a steaming mug of coffee. What are some of the best sweets to start your day? What are some good side dishes to serve with fresh berries? Add a different fruit note. If you’re hosting a blogbrunchWhat are some of the best showstoppers ever? Arrange them on a pretty tiered stand with other pastries and fruit. A mimosa or a sparkling rosé is the perfect pairing to cut through the sweetness. For a more formal way of speaking, see “dessert, they’re lovely served chilled on individual plates, perhaps with a small dollop of whipped cream. What are some extra fresh raspberries? They’re sophisticated enough for guests but still feel approachable. And for those moments when you just need a little something sweet for that special someone.cozy snackIs it good to have a glass of cold milk or herbal tea? My family also has a tradition of making these during spring and summer picnics; They’re sturdy enough to transport and always a huge hit. What is the best lemon flavor to have on a warm day?

How do you make lemon meringue pie?

How do I make lemon meringue pie bars? Is it right every single time? What are some of my top tips?

Graham Cracker Crust: What isFor the best crust texture, make sure your graham cracker crumbs are fine. If they’re too coarse, the crust might be crumbly. What is the best way to press a crust down firmly? Don’t skip the par-baking step. It really gives the crust a head start and prevents it from getting soggy.

Mixing Advice:When making the lemon filling, whisk everything thoroughly to ensure the egg yolks are fully incorporated. Is condensed milk incorporated? The mixture should be smooth before pouring it over the crust. Be careful not to overmix the glaze. You want it smooth, not frothy. Is it too thick to add milk or lemon juice at a time? Is driz

Swirl CustomizationIf you wanted to add a twist to this recipe, you could reserve one of the swirls for another recipe. If you have lemon filling, tint it with yellow food coloring (or even a tiny bit of orange food color) and serve. Dollop it on top of the main filling before baking. How do you swirl the colors together with a toothpick?

Ingredient Swaps:If you can’t find graham crackers, vanilla wafers or Shortbread Cookies can also work for the crust. Though the flavor profile will be slightly different, the taste profile is similar. If you want a tangier filling, you can add 1 tablespoon of lemon zest to your recipe. If you find the filling isn’t setting up as firmly as you’d like, it could be due to the freshness. What is the fat content of condensed milk?

Baking Tips: Ovens can be finicky! Keep an eye on your bars, especially during the final baking stage. You want the filling to be set but still have a slight jiggle in the very center. It will continue to firm up as it cools. If your oven tends to brown things quickly on top, you might want to loosely tent the pan with foil during the last few minutes of baking the filling.

Glaze Variations: For a stronger lemon flavor in the glaze, feel free to add a little more lemon zest. If you prefer a thicker glaze that sets up firmer, reduce the amount of liquid you add. Conversely, for a thinner glaze that seeps into the lemon layer a bit, add a touch more liquid. A sprinkle of shredded coconut or a few candied lemon peels on top of the glaze just before it sets can also be a lovely touch.

Storing and Reheating Tips

These bars are fantastic for making ahead, which is why I love them so much. Here’s how I keep them tasting their best:

Room Temperature: If you’ve glazed them and let the glaze set up a bit, you can store them at room temperature for up to 2 days. Just make sure they’re covered loosely with plastic wrap or in an airtight container. They’re less likely to get soggy this way than a traditional pie. I usually put them in a container after the glaze has firmed up slightly.

Refrigerator Storage: For longer storage, definitely keep them in the refrigerator. I store them in an airtight container, and they’ll stay delicious for about 4-5 days. The texture of the lemon filling and the crust remains lovely. I find they’re actually best served chilled, so this works out perfectly.

Freezer Instructions: Yes, you can freeze these! Once they are completely cooled and the glaze is set, cut them into bars. Wrap each bar individually in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep well for up to 2 months. To thaw, simply remove them from the freezer and let them come to room temperature on a wire rack, or thaw them overnight in the refrigerator. Be aware that the texture might change slightly after freezing, but they’re still wonderfully tasty.

Glaze Timing Advice: If you plan to store them for more than a day or two, I often find it best to add the glaze just before serving or just before storing them in the fridge. This keeps the glaze looking its shiniest. However, if you’re freezing them, make sure the glaze is fully set before wrapping and freezing.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! For a gluten-free crust, you can use gluten-free graham crackers or even crushed gluten-free shortbread cookies. You might need slightly more melted butter to bind them, as gluten-free crumbs can sometimes be a bit drier. The rest of the recipe, the lemon filling and glaze, are naturally gluten-free. The texture should be very similar!

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! It’s a Lemon Meringue Pie Bar recipe. Perhaps you’re thinking of a different recipe? These bars use a graham cracker crust, a creamy lemon filling, and a simple lemon glaze.

Can I make this as muffins instead?

That’s a great idea! You could definitely adapt this recipe into muffins. Prepare the graham cracker crust and press about a tablespoon into the bottom of each muffin cup. Then, fill with the lemon mixture, perhaps not quite to the top to allow for expansion. Bake at the same temperature, but likely for a shorter time – start checking around 15-18 minutes. You’d top them with the glaze once they’re cooled. It would be a fun, individual-sized treat!

How can I adjust the sweetness level?

The sweetness comes primarily from the condensed milk and powdered sugar. If you prefer it less sweet, you can try using only 3 egg yolks and reducing the condensed milk by a quarter cup, adding a bit more lemon juice to compensate for the lost liquid. For the glaze, you can reduce the powdered sugar slightly, but be mindful that it might affect the glaze’s ability to set up properly. Tasting the filling before pouring it into the crust is always a good idea!

What can I use instead of the glaze?

If you’re not a fan of the glaze or want an alternative, you have a few options! You could top the bars with a simple dusting of powdered sugar after they’ve cooled. Another idea is to make a light whipped cream topping, or even a dollop of stabilized whipped cream that holds its shape well. Fresh berries or a sprinkle of toasted coconut would also be lovely additions!

Final Thoughts

There you have it – my beloved Lemon Meringue Pie Bars! They truly are a dessert that brings a smile to my face every time I make them, and more importantly, every time I serve them. They capture that classic, comforting flavor of a traditional lemon meringue pie but in a way that’s so much more accessible for everyday baking. The tangy, creamy lemon filling against that crisp graham cracker crust, all topped off with that sweet, slightly chewy glaze – it’s just pure bliss. I hope you feel inspired to give them a try, especially if you’ve ever been a little intimidated by making a full meringue pie. These are guaranteed to be a crowd-pleaser, whether you’re bringing them to a potluck, serving them at a holiday gathering, or just treating yourself after a long day. If you love these bright, zesty flavors, you might also enjoy my Key Lime Pie Bars or my classic Lemon Ricotta Cookies! Let me know in the comments below how yours turn out, or if you have any special twists you add to your lemon bars. Happy baking, everyone!