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Lemon Meringue Bars

Author: Susan Reid

Lemon Meringue Bars Recipe

Dream of lemon meringue pie, but dread rolling out crust? Try this incredibly easy way to enjoy a buttery, crisp cookie base topped with tart-sweet, creamy citrus and toasted meringue.

At a glance

Prep
Bake
Total
Yield
35 bars
Nutrition information

Ingredients

Choose your measure:

Crust

Filling

  • 1 can (14 ounces) sweetened condensed milk
  • grated rind (zest) from 2 lemons
  • 1/2 cup fresh lemon juice

Topping

  • 3 large egg whites (from above)
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup sugar

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; line the pan with parchment paper or foil, with the edges of the paper going up the sides. Clip the foil or paper to the pan with metal spring clips if necessary.
  2. 2)To make the crust: Whisk together the flour, salt, and baking powder in a small bowl. In a larger bowl, beat together the butter and sugar. Mix in half the dry ingredients, then add the egg yolks. Scrape the sides and bottom of the bowl, then add the remaining dry ingredients, mixing just until the dough comes together.
  3. Pat the mixture into the prepared pan. Bake for 15 minutes, until light golden brown. Remove from the oven.
  4. To make the filling: Combine the condensed milk, lemon zest, and lemon juice, stirring until blended. The mixture will thicken slightly. Spread it on the cooled crust and set aside.
  5. To make the topping: In a clean bowl with clean beaters or whisk, beat the egg whites with the lemon juice until foamy. With the mixer running, add the sugar gradually and beat until thick, and the whites hold a medium peak.
  6. Spread or pipe the meringue over the filling, and return the bars to the oven to bake for another 15 minutes, until the meringue is golden brown. Remove from the oven and cool on a rack for 20 minutes.
  7. After 20 minutes, loosen the ends of the bars from the pan, and use the parchment or foil to lift the whole recipe straight up out of the pan onto a cutting surface. Now the bars will be much easier to cut into 35 small squares.
  8. Yield: 35 bars.

Nutrition Information

  • Serving Size 1 square, 34g
  • Servings Per Batch 35 bars
Amount Per Serving:
  • Calories 109
  • Calories from Fat 36
  • Total Fat 4g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 28mg
  • Sodium 40mg
  • Total Carbohydrate 16g
  • Dietary Fiber 0g
  • Sugars 12g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.