Audrey’s Lemon Meringue Bars

Audrey’s Lemon Meringue Bars are a refreshing, elegant dessert that offers the perfect balance of tangy citrus and sweet, pillowy meringue atop a buttery shortbread crust. These bars bring the nostalgic flavor of classic lemon meringue pie into a convenient handheld form, making them ideal for gatherings, special occasions, or simply enjoying with a cup of tea. Each bite delivers a trio of textures: the crisp base, the smooth, vibrant lemon filling, and the soft, airy topping that lightly caramelizes under the broiler or in the oven.

What makes these bars so special is their bright, zesty flavor and beautiful layered presentation. Inspired by the timeless appeal of lemon desserts, Audrey’s Lemon Meringue Bars elevate the classic with a smooth citrus filling that’s both tart and sweet, and a cloud-like meringue that’s lightly toasted for that signature golden finish. Whether served at a spring brunch, afternoon tea, or as a refreshing end to a dinner party, these bars are sure to leave a lasting impression.

Why You’ll Love This Recipe

Audrey’s Lemon Meringue Bars are a delightful combination of simplicity and sophistication. You’ll love the way the buttery shortbread crust melts in your mouth, providing the perfect base for the vibrant lemon curd. The meringue topping adds a dreamy contrast—light, fluffy, and delicately sweet—bringing everything together into a harmonious bite. Unlike a traditional lemon meringue pie, these bars are easy to cut, serve, and store, making them a convenient yet impressive dessert choice.

These bars are not only a joy to eat but also to prepare. The layers are straightforward, and with a few helpful tips, you can achieve a bakery-quality finish in your own kitchen. They’re also versatile—great for holidays, potlucks, bridal showers, and more. With their tangy citrus punch and elegant appearance, Audrey’s Lemon Meringue Bars will quickly become a favorite go-to dessert that you’ll be proud to share.

Preparation Time and Servings:

• Prep time: 30 minutes
• Cook time: 40 minutes
• Total time: 1 hour 10 minutes
• Yield: 16 bars
• Serving Size: 1 bar

Nutritional Information (per serving):

• Calories: 240
• Carbohydrates: 32g
• Protein: 3g
• Fat: 11g
• Fiber: 1g
• Sugar: 21g

Ingredients

For the Shortbread Crust:

• 1 cup all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup powdered sugar
• Pinch of salt

For the Lemon Filling:

• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 3 tbsp cornstarch
• ½ cup fresh lemon juice (about 3–4 lemons)
• 2 tsp lemon zest
• 3 large egg yolks (reserve whites for meringue)
• 1 cup water

For the Meringue Topping:

• 3 large egg whites (room temperature)
• ¼ tsp cream of tartar
• ½ cup granulated sugar
• ½ tsp vanilla extract (optional)

Step-by-Step Instructions

1. Prepare the Shortbread Crust

• Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
• In a bowl, combine flour, powdered sugar, and a pinch of salt. Add cold, cubed butter.
• Use a pastry cutter or your fingertips to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Press the mixture evenly into the bottom of the prepared baking dish.
• Bake for 18–20 minutes, or until the edges are lightly golden. Remove from the oven and set aside.

2. Make the Lemon Filling

• In a medium saucepan, whisk together sugar, flour, and cornstarch.
• Stir in water, lemon juice, and lemon zest. Place over medium heat and stir continuously until mixture begins to thicken and bubble.
• In a separate bowl, whisk egg yolks. Slowly add a small amount of the hot lemon mixture to the yolks to temper them.
• Pour the tempered yolks back into the saucepan and continue cooking, stirring constantly, until thickened to a curd-like consistency.
• Pour the lemon filling over the pre-baked crust and spread evenly.

3. Prepare the Meringue

• In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form.
• Gradually add sugar and continue beating until stiff, glossy peaks form. Add vanilla extract if desired.
• Spoon or pipe meringue over the hot lemon filling, spreading all the way to the edges to seal the layers.

4. Bake the Bars

• Return the dish to the oven and bake for 15–18 minutes, or until the meringue is lightly golden.
• Remove from the oven and cool completely at room temperature.
• Chill in the refrigerator for at least 1 hour before slicing for clean cuts.
• Use a hot knife to slice into bars and wipe between cuts for neat edges.

Ingredient Background

The base of these bars features a classic shortbread crust, made from simple pantry staples like flour, butter, and powdered sugar. Its rich, crumbly texture provides the perfect support for the citrus layer without overpowering the flavor. Lemon juice and zest are the heart of the filling, delivering a bright, natural tartness that balances beautifully with the sweetness. Cornstarch and flour work together as thickeners, ensuring a smooth and stable custard that sets well for slicing.

Egg yolks add richness to the lemon curd, while the whites are whipped into a light, airy meringue that crowns the dessert. Cream of tartar helps stabilize the meringue and ensures it holds its shape. A hint of vanilla in the meringue adds subtle warmth and complexity, though it’s optional. Each ingredient plays an essential role in building the contrasting textures and vibrant flavors that define Audrey’s Lemon Meringue Bars.

Technique Tips

• Use cold butter for the crust to create a tender, crumbly texture.
• Press the crust evenly into the pan using the back of a spoon or flat-bottomed glass.
• Tempering the egg yolks prevents curdling when incorporating them into the hot lemon mixture.
• Spread the meringue all the way to the edges of the pan to prevent it from shrinking or separating during baking.
• For extra-stable meringue, beat egg whites in a clean, dry bowl free of any fat or grease.

Alternative Presentation Ideas

• Sprinkle toasted coconut flakes over the meringue for added texture and visual appeal.
• Garnish with a light dusting of powdered sugar or a few curls of lemon zest before serving.
• Pipe the meringue in decorative patterns instead of spreading it for an elegant finish.
• Serve the bars on pastel or floral-patterned dessert plates for a charming spring presentation.
• Add a thin drizzle of lemon glaze or a small edible flower for a boutique dessert feel.

Additional Tips for Success

• Chill the bars thoroughly before cutting to achieve neat, clean edges.
• Use a serrated knife dipped in hot water for easier slicing.
• Store leftovers in an airtight container in the refrigerator to maintain the meringue’s texture.
• Avoid overbaking the meringue, as it may crack or turn overly dry.
• If your meringue weeps or separates, it may be due to undercooked or overbeaten egg whites—aim for glossy, stiff peaks.

Recipe Variations

• Use a graham cracker or oat crust instead of shortbread for a rustic twist.
• Add a layer of raspberry or blueberry compote beneath the lemon filling for fruity contrast.
• Replace vanilla in the meringue with almond or citrus extract for a unique flavor note.
• Swirl a touch of lemon curd into the meringue before baking for a marbled look.
• Create mini lemon meringue tartlets using a muffin tin and individual shortbread bases.

Freezing and Storage

• Store bars in an airtight container in the refrigerator for up to 4 days.
• For best texture, serve bars chilled or allow them to sit at room temperature for 10 minutes before serving.
• Avoid freezing bars with meringue, as the texture may become grainy and separated upon thawing.
• If freezing is necessary, freeze uncut bars without meringue and add freshly made meringue after thawing.

Healthier Twist Ideas

• Use whole wheat flour in the crust for added fiber and a nutty flavor.
• Reduce sugar in the lemon filling slightly to let the citrus flavor shine.
• Substitute plant-based butter and use dairy-free milk alternatives in the filling if desired.
• Add a touch of honey or agave in place of some sugar for a natural sweetener option.
• Use aquafaba (chickpea brine) instead of egg whites for an egg-free meringue alternative.

Serving Suggestions for Events

• These bars are perfect for springtime gatherings like Easter brunch, garden parties, or baby showers.
• Serve them with tea, lemonade, or light fruit mocktails for a refreshing pairing.
• Add them to a dessert platter alongside fruit tarts, cupcakes, or mini cheesecakes.
• Present them in individual cupcake liners for grab-and-go ease at buffet-style events.
• Wrap individual bars in parchment and tie with twine for charming edible gifts or party favors.

Special Equipment

• 8×8-inch baking dish or square pan
• Mixing bowls (glass or metal)
• Electric hand mixer or stand mixer for meringue
• Whisk, spatula, and pastry cutter
• Saucepan for lemon filling
• Parchment paper for lining the pan
• Serrated knife for slicing

Frequently Asked Questions

1. Can I use bottled lemon juice instead of fresh?

• Fresh lemon juice provides a brighter, more authentic flavor. Bottled juice can be used in a pinch, but fresh is highly recommended.

2. Why is my meringue weeping or shrinking?

• This often occurs when the meringue isn’t spread fully to the edges or when the egg whites are undercooked. Ensure it’s baked properly and sealed around the filling.

3. Can I make these bars a day ahead?

• Yes, they actually improve in flavor and texture after chilling. Store covered in the fridge and slice before serving.

4. How do I get clean slices without crushing the meringue?

• Chill the bars well, use a sharp serrated knife, and wipe the blade between cuts for neat results.

5. Can I use a pre-made crust?

• You can use a pre-baked shortbread or graham crust for convenience, but homemade offers a better texture and flavor.

6. What can I use instead of cornstarch?

• Arrowroot powder or tapioca starch can work as alternatives, though you may need to adjust quantities slightly.

7. Is it possible to make the lemon filling without eggs?

• You can create an egg-free lemon filling using agar-agar or a cornstarch-based pudding recipe, though the texture will differ.

8. Can I torch the meringue instead of baking it?

• Yes, you can use a kitchen torch to toast the meringue. This method adds a beautiful finish without heating the lemon layer again.

Conclusion

Audrey’s Lemon Meringue Bars are a beautiful blend of texture and flavor, offering a bright, refreshing twist on a beloved classic. Their layered elegance, from the buttery crust to the tangy lemon center and soft meringue crown, makes them a standout dessert for both casual and formal occasions. Easy to prepare yet impressive to serve, these bars offer a rewarding baking experience for home cooks at any skill level.

Whether you’re making them for a special holiday or just craving a citrusy treat, these bars are sure to delight every guest at your table. With their stunning appearance and balanced flavors, Audrey’s Lemon Meringue Bars are destined to become a signature dessert in your kitchen—a little slice of sunshine in every bite.

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