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Lemon Meringue Bars with a Shortbread Crust

Preparation 20 Cook Time 40 Serves 16     adjust servings

This simple twist on traditional Lemon Bars is baked with a buttery shortbread crust and topped with a light meringue. A simple way to enjoy all the pleasures of Lemon Meringue Pie in under and hour!


  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 cup Confectioners' sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold butter, cut into 1-inch piece
  • 1 1/2 cups granulated sugar
  • Pinch of salt
  • 1/2 cup fresh lemon juice
  • Zest of 1 lemon
  • 4 large eggs
  • 3 egg whites
  • 1/8 teaspoon cream tartar
  • 1/2 granulated sugar


Preheat oven to 350 degrees. Spray a 9x9 Good Cook Air Bake pan with nonstick baking spray. In a food processor, pulse together all ingredients for the crust until mixture resembles coarse meal. Press into the bottom of the prepared baking pan. Bake for 17 minutes to set the crust. In a large bowl, beat together all filling ingredients until well combined. Pour over the hot crust and return to the oven. Bake for 10-12 minutes, or just until the mixture begins to set slightly. While the lemon filling bakes, beat egg whites and cream of tartar until soft peaks form. Add sugar, mixing until the meringue is fluffy and shiny. Spoon this mixture on top of the hot, slightly-set lemon bar mixture. Return to oven and bake for 10 minutes more, or until the meringue is slightly browned at the tips. Remove and cool completely before slicing and serving.

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