Desserts · Medium
Lemon Cream Bars with Meringue
A buttery shortbread base topped with smooth, tangy lemon curd and finished with toasted meringue kisses and candied lemon.
By Hannah Reyes · Tested twice in our kitchen
- Prep25 min
- Cook40 min
- Total65 min
- Serves12
- Calories310
About this recipe
Lemon bars balance sweet and sour better than almost any dessert. This version has a crisp shortbread base and a creamy lemon layer that is set just enough to slice cleanly, then topped with little toasted meringue kisses.
Bake the base until golden, pour the filling in while the crust is hot, and chill well before cutting.
Why this recipe works
- A pre-baked shortbread base stays crisp under the filling.
- Fresh lemon juice and zest give a bright, real citrus flavor.
- Chilling before slicing produces clean, neat bars.
Variations
- Use lime or blood orange juice in place of lemon.
- Add a layer of raspberry jam between crust and filling.
- Stir 1 tablespoon poppy seeds into the shortbread.
How to serve
Serve chilled. Bars keep 4 days in the fridge in an airtight container.
Storage and reheating
Store cakes and bars covered at room temperature for 1 day, then in the fridge for up to 4–5 days. Cream cheese frosting and custard pies must be refrigerated. Let chilled desserts stand 15 minutes before serving for the best flavor and texture.
Frequently asked questions
How long does Lemon Cream Bars with Meringue take to make?
About 65 minutes in total — 25 minutes of prep and 40 minutes of cooking. The recipe serves 12.
Is this recipe difficult?
We rate it medium. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.
Can I double the recipe?
Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.
Can I freeze it?
Most cakes and bars freeze well for up to 2 months when wrapped tightly. Thaw overnight in the fridge. Custard pies are best fresh.
