Lemon Meringue Bars - Recipe from Scratch

      Recipe by Erin Jeanne McDowell

      “The tartness, sweetness, and joy of a lemon meringue pie transformed into easy-to-make bar form. It starts with a buttery graham cracker crust that is parbaked until golden brown and toasty. While the crust is still warm, a tangy lemon filling is added that sets after baking, cooling, and chilling, making it easy to slice. It is then topped with sweet Swiss meringue—use a small offset spatula or the back of a spoon to create swoops on the meringue surface. When toasted with a kitchen torch, it becomes even more impressive!”—Erin Jeanne McDowell, 2026 contributing editor

      **Graham Cracker Crust:**

      - 2 cups (240 grams) graham cracker crumbs (about 15 sheets)

      - ¼ cup (50 grams) granulated sugar

      - Pinch of fine sea salt

      - ½ cup (113 grams) unsalted butter, melted

      **Lemon Filling:**

      - 1¾ cups (350 grams) granulated sugar

      - ½ cup (63 grams) all-purpose flour

      - ½ teaspoon fine sea salt

      - 1 cup (240 grams) fresh lemon juice

      - 5 large eggs (250 grams), at room temperature

      **Meringue Topping:**

      - 3 large egg whites (90 grams)

      - ¾ cup (150 grams) granulated sugar

      - ½ teaspoon vanilla extract

      - ¼ teaspoon cream of tartar

      Preheat the oven to 350°F (180°C), ensuring an oven rack is positioned in the center. Lightly spray a 13x9-inch (33x23 cm) pan with nonstick spray and line it with parchment paper, allowing the excess to hang over the edges.

      **To make the graham cracker crust:** In a medium bowl, mix the crumbs, sugar, and salt together. Stir in the melted butter until well combined; the mixture should clump together when pressed between your fingers. Press the mixture evenly into the bottom of the prepared pan, using a dough tamper or the base of a small dry measuring cup to pack it down.

      Transfer the crust to the oven and bake until the edges start to brown, about 12 to 15 minutes. Prepare the filling while the crust bakes but do not mix it until just before utilizing it. Keep the oven on.

      **To make the lemon filling:** In a medium bowl, combine the sugar, flour, and salt. Stir in the lemon juice and whisk thoroughly. In a separate medium bowl, beat the eggs and then incorporate them into the mixture, whisking until fully combined. Pour the filling onto the warm crust.

      Bake until the filling is set and an instant-read thermometer inserted in the center reads 170°F (77°C), approximately 22 to 26 minutes. Move the pan to a cooling rack and allow it to cool completely to room temperature for at least 1 hour, then refrigerate until firm, for at least 2 hours or overnight.

      When ready to finish the bars, lift the entire bar out of the pan using the parchment paper overhang and place it onto a cutting board. Remove any parchment that’s stuck.

      **Just before serving, make the meringue topping:** In a medium pot, bring about 2 inches (5 cm) of water to a simmer over medium-low heat. Place a medium bowl over the pot, add all the meringue ingredients, and whisk together. Heat the mixture, whisking continuously, until it reaches 160°F (71°C) on a thermometer.

      Remove the bowl from heat and transfer it to a stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed until stiff peaks form, about 6 to 8 minutes.

      Spread the meringue over the cooled bars, ensuring it reaches the edges but maintains a swoopy texture on top. Use a kitchen torch to toast the surface of the meringue.

      Slice the bar into 3 even rows across the shorter side and 4 even rows along the longer side to create 12 pieces. (For clean slices, wipe your knife after each cut.) Serve immediately or cover and refrigerate for up to 8 hours before serving.

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