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Delicious Lemon Meringue Tart Bars with zesty lemon and fluffy meringue topping.
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Lemon Meringue Tart Bars

A refreshing dessert featuring a buttery crust, zesty lemon filling, and a light meringue topping.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert, Sweet Treat
Cuisine: American
Keyword: Baking, Lemon Dessert, Lemon Meringue Tart Bars, Meringue Topping, Summer Dessert
Servings: 12 bars
Calories: 250kcal

Ingredients

For the crust

  • 1 cup unsalted butter, softened Forms the base of the buttery crust.
  • 1/2 cup powdered sugar Adds sweetness and creates a light, tender texture in the crust.
  • 1 tsp vanilla extract Enhances the overall flavor profile.
  • 2 cups all-purpose flour Provides structure for the crust.
  • pinch salt Balances the sweetness of the crust.

For the lemon filling

  • 1 cup freshly squeezed lemon juice Delivers bright, zesty flavor.
  • 2 tbsp lemon zest Adds an aromatic kick.
  • 1 1/2 cups granulated sugar Sweetens the lemon filling.
  • 4 large eggs Helps create a smooth filling.
  • 1 tbsp cornstarch Stabilizes the filling.
  • 1/4 cup all-purpose flour Adds structure to the lemon filling.

For the meringue topping

  • 4 large egg whites Necessary for the fluffy meringue.
  • 1/2 tsp cream of tartar Helps stabilize the egg whites.
  • 3/4 cup granulated sugar Sweetens the meringue.
  • 1/2 tsp vanilla extract Adds depth to the meringue topping.

Instructions

Preparation

  • Preheat your oven to 175°C (350°F). Line an 8x8 inch square baking pan with parchment paper for easy removal.
  • In a mixing bowl, beat together the softened butter and powdered sugar until creamy and fluffy, about 3-4 minutes.
  • Add the vanilla extract to the butter mixture and continue mixing until well combined.
  • Gradually add the all-purpose flour and pinch of salt, mixing gently until the dough comes together.
  • Press the mixture into the prepared baking pan evenly to form the crust. Bake for 18-20 minutes or until the edges are golden brown.

Lemon Filling

  • In a separate bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, cornstarch, and all-purpose flour until smooth and well-combined.
  • Pour the lemon mixture over the pre-baked crust. Return to the oven and bake for an additional 25 minutes, or until the filling is just set and slightly jiggly in the center.

Meringue Topping

  • Beat the egg whites with cream of tartar in a clean bowl until soft peaks form. Gradually add the granulated sugar while continuing to beat until glossy stiff peaks form.
  • Blend in the vanilla extract before gently spreading the meringue over the cooled lemon layer, creating swirls with a spoon for decoration.
  • Lightly torch the top of the meringue until golden, or place under the broiler for about 1-2 minutes, keeping a close eye to prevent burning.
  • Allow the tart to chill for at least one hour before slicing into bars.

Notes

Chill each layer completely before slicing for best texture. Ensure mixing bowls and beaters are dry for whipping egg whites. For variations, consider lime instead of lemon or add crushed nuts to the crust.