Now for the crowning glory – that magnificent marshmallow meringue! Create a double boiler by filling a saucepan with a couple inches of water and bringing it to a simmer. Place a heat-proof bowl on top, making sure it doesn’t touch the water.
Combine the egg whites and sugar in this bowl and whisk continuously over the simmering water. This is not the time for multitasking – keep whisking to prevent the eggs from cooking. After about 5-7 minutes, the mixture should reach approximately 140°F and feel completely smooth when rubbed between your fingers (no sugar graininess).
Immediately transfer this warm mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the meringue transforms into a thick, glossy cloud that holds stiff peaks – about 5-7 minutes. You’ll know it’s ready when you lift the whisk and the meringue stands up proudly without flopping over.
Using the foil overhang, carefully lift the chilled lemon bars from the pan and place them on a serving platter or baking sheet. Dollop that gorgeous meringue on top and spread it decoratively, creating dramatic swirls and peaks that will brown beautifully.
Speaking of browning – grab your kitchen torch and lightly toast that meringue until it’s golden and caramelized. This not only looks stunning but adds that distinctive toasted marshmallow flavor that makes these bars irresistible.
Let everything settle for a few minutes, then use a clean knife to cut into squares. For picture-perfect slices, dip your knife in hot water and wipe dry between cuts.
These spectacular bars are best enjoyed the same day you add the meringue, though they’ll still taste amazing for another day or two stored in the refrigerator. Just be prepared for the meringue to soften a bit over time – not that they’ll last that long anyway!
Lemon Meringue Pie Bars
These citrusy Lemon Meringue Pie Bars are the perfect portable dessert! With a buttery shortbread base, tangy lemon center, and pillowy marshmallow topping, they’re easier to serve than traditional pie but just as delicious!
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Course: DessertCuisine: American Prep Time: 20minutes minsCook Time: 35minutes minsChilling: 3hours hrsTotal Time: 3hours hrs 55minutes mins Servings: 12 squares
Ingredients
Shortbread Base:
2¼ cups shortbread cookie crumbs about 8 oz/225g cookies
3 tablespoons unsalted butter melted
Lemon Layer:
1½ cups granulated sugar
Small pinch of salt
½ cup freshly squeezed lemon juice from about 3-4 lemons
Zest of 1 medium lemon
4 large eggs at room temperature
Marshmallow Topping:
4 large egg whites at room temperature
¾ cup granulated sugar
Pinch of cream of tartar optional, for stability
Instructions
For the Crust:
Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with aluminum foil, leaving overhang on all sides. Lightly coat with cooking spray.
In a medium bowl, combine shortbread crumbs and melted butter until evenly moistened. Press mixture firmly into the bottom of prepared pan.
Bake crust for 14 minutes until just beginning to turn golden at the edges.
For the Lemon Layer:
While crust bakes, prepare filling. In a medium bowl, whisk together sugar, salt, and lemon zest. Add lemon juice and whisk until combined.
Add eggs and whisk until mixture is smooth and uniform.
When crust comes out of oven, give lemon mixture one final whisk, then carefully pour over the hot crust.
Return to oven and bake for an additional 18-22 minutes until filling is set around edges but still slightly jiggly in center.
Allow to cool completely at room temperature on a wire rack, then cover and refrigerate until thoroughly chilled, at least 3 hours or overnight.
For the Marshmallow Meringue:
When ready to serve, fill a medium saucepan with about 2 inches of water and bring to a simmer.
In a heat-proof bowl that fits over the saucepan (without touching the water), combine egg whites and sugar.
Place bowl over simmering water and whisk constantly for 5-7 minutes until mixture reaches approximately 140°F (60°C) and sugar completely dissolves (rub a small amount between fingers to check for graininess).
Immediately transfer mixture to the bowl of a stand mixer fitted with whisk attachment. Beat on medium-high speed for 5-7 minutes until thick, glossy, and stiff peaks form.
Assembly:
Using foil overhang, lift chilled bars from pan and place on a serving platter or baking sheet.
Spread meringue over the top of bars, creating decorative peaks and swirls.
Use a kitchen torch to lightly toast the meringue until golden brown. Alternatively, place under a broiler for 1-2 minutes, watching constantly to prevent burning.
Use a clean, sharp knife to cut into squares. For neatest cuts, dip knife in hot water and wipe dry between slices.
Serve immediately or within a few hours for best meringue texture.
Notes
For maximum lemon flavor, rub the zest into the sugar with your fingertips before adding other ingredients – this releases the essential oils.
The double-boiler method for the meringue might seem fussy, but it creates a much more stable and delicious topping than simple whipped egg whites.
Take care when browning under a broiler – it takes mere seconds to go from perfectly toasted to burnt.
If you can’t find shortbread cookies, graham crackers make a good substitute, though you may need to increase the butter to 5 tablespoons.
These bars can be refrigerated for up to 3 days, but the meringue will gradually soften and lose its toasted quality over time.
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