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Lemon meringue tart bars with a golden meringue topping and lemon filling
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Lemon Meringue Tart Bars

A delightful balance of tangy lemon curd and fluffy meringue on a buttery crust, perfect for any gathering.
Prep Time1 hour
Cook Time43 minutes
Total Time1 hour 43 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, dessert, Lemon Meringue Tart Bars, Meringue, tart
Servings: 16 pieces
Calories: 250kcal

Ingredients

For the Crust

  • 1 cup 1 cup (2 sticks) unsalted butter, softened The foundation of our crust, creating a rich flavor.
  • 1/2 cup 1/2 cup powdered sugar Adds sweetness to the crust, ensuring it melts in your mouth.
  • 1 tsp 1 tsp vanilla extract A hint of warmth and depth.
  • 2 cups 2 cups all-purpose flour Forms the base of the crust.
  • 1 pinch Pinch of salt Enhances the sweetness.

For the Lemon Curd

  • 1 cup 1 cup freshly squeezed lemon juice Provides the tart flavor that defines this dessert.
  • 2 tbsp 2 tbsp lemon zest Amplifies the lemon essence.
  • 1 1/2 cups 1 1/2 cups granulated sugar Balances the tartness with sweetness.
  • 4 large 4 large eggs Adds richness to the filling.
  • 1 tbsp 1 tbsp cornstarch Helps thicken the curd.
  • 1/4 cup 1/4 cup all-purpose flour Adds structure to the filling.

For the Meringue Topping

  • 4 large 4 large egg whites The main component for our fluffy topping.
  • 1/2 tsp 1/2 tsp cream of tartar Stabilizes the meringue.
  • 3/4 cup 3/4 cup granulated sugar Sweetens and adds shine to the meringue.
  • 1/2 tsp 1/2 tsp vanilla extract Complements the flavor of the meringue.

Instructions

Preparation

  • Preheat your oven to 175°C (350°F). Line a square baking pan (8×8 inch) with parchment paper for easy removal.
  • In a medium bowl, beat together the softened butter and powdered sugar until creamy. Add the vanilla extract, followed by the flour and a pinch of salt. Mix until combined, then press this mixture evenly into the bottom of the prepared pan.
  • Place the pan in the preheated oven and bake for 18 to 20 minutes or until the edges are golden brown. Remove from the oven and let cool slightly.

Making the Lemon Filling

  • In a large bowl, whisk together the eggs, granulated sugar, freshly squeezed lemon juice, lemon zest, cornstarch, and flour until smooth. Pour the lemon mixture over the baked crust.
  • Bake the lemon filling for about 25 minutes or until just set – it should still have a slight jiggle.

Preparing the Meringue

  • While the lemon layer is baking, beat the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add the sugar, continuing to beat until glossy stiff peaks form. Blend in the vanilla extract.
  • Once the lemon layer has cooled slightly, spread the meringue over the cooled lemon layer and create decorative swirls with the back of a spoon.
  • Use a kitchen torch to lightly brown the meringue, or you can place the pan under the broiler for 1 to 2 minutes until golden. Keep a close eye to prevent burning.

Cooling and Serving

  • Let the tart chill for at least an hour before slicing it into bars. Serve cold for the best texture and flavor.

Notes

Do not skip the cream of tartar; this ingredient is crucial for stabilizing the meringue. Use fresh lemons for a much brighter flavor. Chill your tools for a fluffier meringue, and consider adding flavors to the meringue for an extra twist.