Menu

Audrey’s Lemon Meringue Bars

4 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 35 min. + cooling Bake: 40 min. + chilling

Makes

2 dozen

Updated: Oct. 04, 2023
In our backyard resides a prolific lemon tree. We are forever trying to find new ways to incorporate these lovely yellow fruits into our culinary endeavors so that none go to waste. My 13-year-old daughter, Audrey, knows my love of all things sweet. She decided to test her baking skill by combining two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (warding off her horde of brothers), these delicious bars were born. —Monica Fearnside, Rancho Palos Verdes, California
Audrey’s Lemon Meringue Bars
Audrey's Lemon Meringue Bars Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter
  • FILLING:
  • 1-1/3 cups sugar
  • 1/2 cup lemon juice
  • 4 large eggs, room temperature
  • 1/4 cup all-purpose flour
  • 2 tablespoons grated lemon zest
  • MERINGUE:
  • 3 large egg whites, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon cream of tartar
  • 7 tablespoons sugar

Directions

  1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
  2. In a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light golden brown, 20-25 minutes. Cool completely on a wire rack.
  3. For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and lemon zest until combined. Pour over crust. Bake until set and top is dry, 22-27 minutes.
  4. Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe over hot filling.
  5. Bake until meringue is golden brown, 15-18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts

1 bar: 200 calories, 9g fat (5g saturated fat), 51mg cholesterol, 105mg sodium, 29g carbohydrate (19g sugars, 0 fiber), 3g protein.