Why are my lemon bars rubbery?

Rubbery lemon bars usually mean the eggs were overcooked. When eggs cook too long, they turn firm instead of creamy. To fix this, bake just until the filling is set but still slightly jiggly in the center. Also, mixing the filling too much can make the texture dense. Stir gently to combine the ingredients without overworking them. Another tip is to use fresh lemon juice. Bottled juice can change the texture and taste. Finally, always let your Lemon Meringue Pie Bars cool completely before slicing. This helps them set properly and gives them that perfect, smooth bite.

What is the liquid at the bottom of the lemon meringue pie?

That watery layer is called weeping, and it happens when the meringue separates. This can be caused by undercooked meringue or humidity. To prevent this, spread the meringue over warm filling. This helps seal the layers together. Also, bake until the meringue is golden and cooked through. Adding a little cornstarch to the meringue can also help absorb moisture. Finally, avoid storing Lemon Meringue Pie Bars in the fridge for too long. The cold temperature can cause the meringue to break down, leading to that unwanted liquid at the bottom.

How do you keep the crust of a lemon meringue pie from getting soggy?

No one likes a soggy crust! To keep it crisp, bake the crust before adding the filling. This step, called blind baking, helps it stay firm. Use pie weights or dry beans to keep the crust flat while baking. Also, brush the baked crust with a thin layer of egg white before adding the filling. This creates a barrier that prevents sogginess. Another trick is to cool the crust completely before pouring in the lemon mixture. Hot crust and warm filling can create too much moisture. These simple steps keep your Lemon Meringue Pie Bars crisp and delicious.

What's the difference between lemon pie and lemon meringue?

Lemon pie and lemon meringue pie may seem similar, but they have key differences. Lemon pie usually has a simple lemon filling with no topping. It’s smooth, tart, and often made with sweetened condensed milk or cream. On the other hand, lemon meringue pie has a fluffy, toasted meringue topping. This adds a light, airy texture that balances the tart lemon filling. Lemon Meringue Pie Bars take the best of both! They have the classic lemon curd filling but in a bar form, making them easy to slice and serve without any hassle.

Lemon Meringue Pie Bars – The Best Easy Dessert Recipe

Description

These Lemon Meringue Pie Bars deliver the perfect balance of tangy lemon, sweet meringue, and a buttery shortbread crust in every bite. They offer all the flavors of a classic Lemon Meringue Pie in an easy-to-make and shareable bar form. Perfect for parties, picnics, or just an everyday treat, these bars are light, refreshing, and irresistibly delicious!

Ingredients

Scale

For the Shortbread Crust:

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt

For the Lemon Filling:

4 large eggs
1 ½ cups granulated sugar
⅓ cup all-purpose flour
½ cup fresh lemon juice (about 3–4 lemons)
1 tablespoon lemon zest
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons cornstarch

For the Meringue Topping:

4 large egg whites, room temperature
½ teaspoon cream of tartar
½ cup granulated sugar
1 teaspoon vanilla extract

Instructions

1. Prepare the Shortbread Crust:

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a mixing bowl, beat butter and sugar until light and fluffy.
Add flour and salt, mixing until a crumbly dough forms.
Press dough evenly into the bottom of the prepared pan.
Bake for 18-20 minutes, or until lightly golden.
Remove from the oven and set aside while you prepare the filling.

2. Make the Lemon Filling:

In a bowl, whisk together eggs, sugar, flour, cornstarch, and salt until smooth.
Stir in lemon juice, lemon zest, and vanilla extract until well combined.
Pour the mixture over the warm crust.
Bake for 20-25 minutes, or until the center is set and no longer jiggles.
Let cool slightly while preparing the meringue.

3. Prepare the Meringue Topping:

In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
Mix in vanilla extract.
Spread the meringue evenly over the warm lemon layer, ensuring it touches the edges of the pan.
Bake for 10-12 minutes, or until the meringue is golden brown.

4. Cooling and Serving:

Allow bars to cool completely at room temperature, then refrigerate for at least 1 hour before slicing.
Cut into squares and serve chilled.

Notes

Use fresh lemons for the best citrus flavor—bottled juice won’t taste as vibrant.
Don’t skip the cornstarch in the filling; it helps it set properly.
Make sure the meringue touches the edges to prevent it from shrinking.
Chill before slicing for the cleanest cuts and best texture.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40-45 minutes
Cuisine: American

Nutrition

Calories: 290 kcal
Fat: 12g
Carbohydrates: 42g
Protein: 4g