Lemon Meringue Bars
Bright, buttery, and piled high with toasted meringue—these Lemon Meringue Bars are sunshine in dessert form.
They start with a buttery graham cracker shortbread crust, are layered with silky homemade lemon curd, and finished with a cloud of marshmallowy Swiss meringue that's lightly torched until beautifully golden. Every bite strikes the perfect balance of sweet, tart, creamy, and crisp, making these bars feel both nostalgic and a little elevated.
Lemon meringue has always held a special place in my heart. It's one of my Great Aunt's favorite desserts, so I grew up with lemon meringue pie on just about every holiday table.
Even now, if I'm visiting a new bakery and spot a lemon meringue tart in the pastry case, there's a very good chance that's what I'm ordering. There's just something about bright, citrusy desserts that instantly reminds me of warm summer afternoons, and if you give me the choice between desserts, I'll always pick the one topped with meringue. It's my weakness every single time.
These bars capture everything I love about the classic pie but in an easy-to-share bar form. They're nostalgic enough to remind me of family gatherings, yet elegant enough to bring to a brunch, baby shower, or holiday dessert table. They're the kind of dessert that looks bakery-worthy but is completely achievable in your own kitchen. I hope these become one of those recipes you find yourself making again and again.
What do you need to make it?
Fresh lemons: The star of the show. You’ll use both the zest and juice for a lemon curd that’s bright, tart, and full of fresh citrus flavor.
Butter: Melted butter gives the shortbread crust its rich, buttery texture, while more butter is whisked into the lemon curd for that silky finish.
Graham crackers + flour: The base of the crust. Graham cracker crumbs add a little extra flavor, texture, and a touch of nostalgia that I love. I also prefer the slight texture they add to an otherwise classic shortbread-style crust. If you’d rather keep things traditional, you can swap the graham cracker crumbs for additional flour at a 1:1 ratio.
Eggs: Whole eggs and an extra yolk give the lemon curd its rich, creamy texture, while egg whites transform into that fluffy Swiss meringue topping.
Stand mixer: You can make Swiss meringue with a hand mixer, but a stand mixer makes this step so much easier. The meringue needs a good 8–10 minutes of whipping to become thick, glossy, and marshmallowy, so letting the mixer do the work saves both time and your arm.
Tips from Court's Kitchen to yours:
Rub the lemon zest into the sugar: This tiny extra step is absolutely worth it. Rubbing the zest into the sugar releases the natural citrus oils and gives the lemon curd an even brighter, more fragrant flavor.
Look for the jiggle: The lemon layer should be set around the edges with just the slightest jiggle in the center when it comes out of the oven. Too loose and it may not set properly; completely firm and you've taken it a little too far.
Give the bars plenty of chill time: I know, waiting four hours when lemon bars are involved feels particularly unfair. But this is one step you don't want to rush. Chilling allows the curd to fully set and makes the bars much easier to slice cleanly.
Start with a squeaky-clean bowl for the meringue: Even a little grease can keep egg whites from whipping properly. I like to wipe my bowl and whisk attachment with a little distilled vinegar before I start—an easy extra step for tall, fluffy meringue.
Make sure the sugar is completely dissolved: Before whipping your Swiss meringue, rub a little of the warmed egg-white mixture between your fingers. It should feel completely smooth, with no sugar granules. That's your ticket to a glossy, marshmallowy meringue instead of a grainy one.
Torch right before serving for the prettiest finish: You can refrigerate the assembled bars, but that freshly toasted meringue is hard to beat. And if you don't have a kitchen torch, a quick trip under the broiler works too—just don't walk away. It goes from golden and gorgeous to very toasted surprisingly fast.
Lemon Meringue Bars Recipe
PREP TIME: 45 MIN BAKE TIME: 35-40 MIN TOTAL TIME: APPROX. 5 HR 30 MIN
SERVINGS: 4–6
INGREDIENTS
For the Shortbread Crust
½ cup unsalted butter, melted
¼ cup granulated sugar
¼ cup powdered sugar
1 cup all-purpose flour
½ cup graham cracker crumbs*
⅛ teaspoon kosher salt
⅛ teaspoon ground thyme
*If you'd rather have a traditional shortbread crust, omit the graham cracker crust and increase the flour by ½ cup.
For the Lemon Curd
Zest of 2 lemons
½ cup granulated sugar
4 large eggs
1 egg yolk
½ cup fresh lemon juice
½ cup unsalted butter, room temperature
1 tablespoon cornstarch
2 teaspoons vanilla extract
Pinch of kosher salt
For the Swiss Meringue Topping
1 cup granulated sugar
1 teaspoon cream of tartar
4 egg whites
1 tablespoon vanilla extract
¼ teaspoon almond extract
Pinch of kosher salt
INSTRUCTIONS
Step 1: Make the Shortbread Crust
Preheat your oven to 350°F.
In a large bowl, combine the flour, graham cracker crumbs, granulated sugar, powdered sugar, salt, and thyme. Pour in the melted butter and stir until the mixture resembles damp sand. It should easily hold together when squeezed but shouldn't feel overly wet.
Transfer the mixture to an 8x8-inch baking pan and firmly press it into an even layer using the bottom of a measuring cup or glass.
Bake for 20 minutes, or until the edges are lightly golden and the crust smells wonderfully buttery.
Note: Press the crust firmly into the pan before baking. A tightly packed crust holds together much better when it's time to slice the bars and serve.
Step 2: Make the Lemon Curd
While the crust bakes, prepare the lemon curd. In a bowl, rub the lemon zest into the sugar with your fingertips until the mixture becomes fragrant. This simple step releases the lemon oils and gives the curd an even brighter citrus flavor.
Whisk in the lemon juice, then add the eggs and egg yolk one at a time. Finish by whisking in the salt and cornstarch until smooth.
Set a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Cook the lemon mixture, whisking constantly, until it thickens enough to coat the back of a spoon or reaches 170°F.
Meanwhile, place the butter into a clean bowl and set a fine-mesh sieve over the top. When ready, pour the hot curd through the sieve onto the butter. This removes the lemon zest and any tiny bits of cooked egg, leaving you with an incredibly silky and smooth curd.
Stir until the butter has completely melted, then whisk in the vanilla until fully incorporated.
Step 3: Bake the Lemon Curd Layer
While the crust is still warm, pour the lemon curd over the top and gently smooth it into an even layer. Bake for 15–20 minutes, or until the edges are set and the center still has the slightest jiggle.
Allow the bars to cool completely before transferring them to the refrigerator to chill for at least 4 hours.
Step 4: Make the Swiss Meringue
Now for my favorite part...the giant cloud of sweet and fluffy meringue.
Bring a couple of inches of water to a gentle simmer. In the bowl of a stand mixer (or another heatproof bowl), whisk together the sugar and cream of tartar. Add the egg whites and whisk until combined.
Place the bowl over the simmering water, making sure it doesn't touch the water below. Whisk constantly for 5–10 minutes, until the sugar has completely dissolved and the mixture reaches 175°F. This step is important—the sugar should feel completely smooth when rubbed between your fingers. If it's still grainy, keep whisking for another minute or two.
Transfer the bowl to a stand mixer fitted with the whisk attachment and beat on medium-high speed for 8–10 minutes, until the meringue becomes glossy, thick, and holds soft peaks that are just beginning to approach stiff peaks.
Add the vanilla, almond extract, and salt, then continue whipping until fully incorporated.
The finished meringue should be light, fluffy, and marshmallow-like, holding its shape when you lift the whisk.
Step 5: Assemble & Torch
Spread or pipe the Swiss meringue over the chilled lemon bars.
Using a kitchen torch, toast the meringue until beautifully golden brown. Or if using your broiler, place the bars on a baking sheet and let them broil on high for 30 seconds to a minute, but make sure to keep an eye on these in the oven. They torch up quickly! Slice into squares and serve immediately.
The combination of buttery graham cracker shortbread crust, bright lemon curd, and pillowy toasted meringue is pure sunshine in every bite. I hope you and your family enjoys these as much as mine do.
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