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Delicious Lemon Meringue Tart Bars topped with light, fluffy meringue.
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Lemon Meringue Tart Bars

These Lemon Meringue Tart Bars combine vibrant lemon flavors with a fluffy meringue topping, making them a perfect dessert for any occasion.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, classic recipe, dessert, Lemon Bars, Meringue
Servings: 12 bars
Calories: 250kcal

Ingredients

For the crust

  • 1 cup unsalted butter – Softened to perfection for a rich crust.
  • 1/2 cup powdered sugar – Adds sweetness and smooth texture.
  • 1 tsp vanilla extract – Infuses a delightful aroma and flavor.
  • 2 cups all-purpose flour – The staple for a sturdy crust.
  • 1 pinch salt – Balances the sweetness.

For the lemon filling

  • 1 cup freshly squeezed lemon juice – Brightens the filling with a zesty punch.
  • 2 tbsp lemon zest – Enhances the lemon flavor and aroma.
  • 1 1/2 cups granulated sugar – Sweetens the tangy lemon filling.
  • 4 large eggs – The base for a rich and creamy filling.
  • 1 tbsp cornstarch – Ensures the filling sets nicely.
  • 1/4 cup all-purpose flour – Adds structure to the filling.

For the meringue

  • 4 large egg whites – Essential for a fluffy meringue.
  • 1/2 tsp cream of tartar – Stabilizes the meringue.
  • 3/4 cup granulated sugar – Sweetens the meringue to perfection.
  • 1/2 tsp vanilla extract – Provides additional flavor to the topping.

Instructions

Preparation

  • Preheat your oven to 175°C (350°F). Line a square baking pan (8 x 8 inch) with parchment paper.
  • In a mixing bowl, beat the softened butter and powdered sugar together until creamy, about 2–3 minutes.
  • Add the vanilla extract to the butter mixture and mix well. Gradually blend in the all-purpose flour and a pinch of salt, ensuring the dough is smooth.
  • Firmly press the dough into the prepared baking pan and bake for 18–20 minutes until the edges are golden brown.

Making the lemon filling

  • In a separate bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, cornstarch, and additional flour until smooth.
  • Once the crust has baked and slightly cooled, pour the lemon filling over it. Bake for an additional 25 minutes until just set.

Preparing the meringue

  • In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar while beating until glossy stiff peaks are achieved.
  • Mix in the vanilla extract and spread the meringue evenly over the cooled lemon layer, creating swirls and peaks.
  • Lightly torch the meringue until golden brown or broil for 1–2 minutes, watching closely.

Chilling and serving

  • Allow the tart to chill for at least 1 hour before slicing into bars. For best texture, serve cold.

Notes

Sprinkle lemon zest on top for garnish. Serve with fresh berries for added flavor. For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Don't rush meringue; beat until the right consistency for best texture.