Lemon meringue pie bars are the perfect blend of sweet and tangy, with a buttery shortbread crust and a fluffy meringue topping. They offer all the deliciousness of a traditional lemon meringue pie but are much easier and quicker to make in bar form. Plus, they are perfect for picnics, potlucks, or just treating yourself after a long work week. These bars remind me of the warm Midwest summers when my grandma used to make lemon meringue pie for family gatherings.

Lemon meringue pie bars are quite versatile and can be paired with a variety of sides. They are delightful on their own with a cup of coffee or tea. If you're planning a brunch spread, consider serving them alongside a fresh fruit salad and some vegetable quiche. For a more decadent option, try them with a scoop of vanilla ice cream on the side.

Servings: 12

1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup powdered sugar
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1/4 teaspoon salt
4 large egg whites
1/2 cup granulated sugar

Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal.

In a medium bowl, mix together the softened butter, 2 cups of flour, and powdered sugar until a crumbly dough forms. Press this mixture evenly into the bottom of the prepared baking dish.

Bake the crust for 20 minutes or until lightly golden. Remove from the oven and set aside.

In another bowl, whisk together 1 1/2 cups granulated sugar, 1/4 cup flour, eggs, lemon juice, lemon zest, and salt until well combined. Pour this lemon mixture over the pre-baked crust.

Bake for an additional 25-30 minutes, or until the lemon filling is set. Remove from the oven and let cool completely before adding the meringue.

Once the bars are cool, preheat your oven to 400°F (200°C) for the meringue. In a clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add in the remaining 1/2 cup granulated sugar, one tablespoon at a time, and continue to beat until stiff peaks form.

Spread the meringue evenly over the cooled lemon filling, making sure to spread it all the way to the edges to seal the bars.

Bake the bars for about 8-10 minutes, or until the meringue is golden brown. Keep a close eye on them to ensure the meringue doesn't burn.

Allow the bars to cool completely before cutting into squares. Use the parchment paper overhang to lift the bars out of the baking dish for easy slicing.

For a twist on this classic recipe, you can try adding a layer of raspberry or strawberry preserves between the crust and the lemon filling for an extra burst of flavor. If you prefer a different citrus flavor, substitute the lemon juice and zest with lime or orange. For a gluten-free version, you can use gluten-free all-purpose flour in place of regular flour. Enjoy experimenting with flavors to make this recipe your own!

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