These Easy Lemon Meringue Bars are sunshine in dessert form. With a bright citrus custard made from fresh lemon and lime juice, a buttery shortbread crust, and a fluffy Swiss meringue topping, they taste like a fresh twist on classic lemon meringue pie. Whether you're baking for Easter, summer picnics, or just craving a citrusy treat, this lemon meringue dessert always earns rave reviews. Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour | Yield: Makes 12 to 16 bars
Easy Lemon Meringue Bars, A Zesty Twist on the Classic Pie
These Zesty and easy Lemon Lime Bars are sunshine in dessert form! With a bright citrus flavor, buttery shortbread crust, and fluffy Swiss meringue topping, they're the perfect balance of sweet and tangy. Whether you're planning a spring picnic, July 4th party, an Easter gathering, or just want a refreshing treat, these lemon-lime dessert bars never disappoint. With simple ingredient, unique dual citrus flavor, and the meringue - this always gets compliments, and is one of my most requested recipes.
This Easy Lemon-Lime Bars Recipe is perfect for any home baker. This tangy, easy lemon-lime dessert is always a hit at my home. Get ready for a citrusy twist that's part lemon meringue pie, part lime dream. There's something so rewarding about making a lemon meringue dessert from scratch; it's a sweet reminder to slow down, savor the moment, and serve the people you love well."
Key Takeaways
- These Easy Lemon Meringue bars feature a buttery shortbread crust, citrus custard, and fluffy Swiss meringue topping.
- The recipe blends lemon and lime for a refreshing twist that's perfect for gatherings like Easter and summer picnics.
- Use various crusts such as shortbread, graham cracker, or Ritz for a unique flavor experience.
- Swiss meringue provides a stable, glossy topping that enhances the bars' texture and appearance.
- Serve chilled for the best flavor and slice easily; they freeze well if meringue is added just before serving.
Jump to:
- Easy Lemon Meringue Bars, A Zesty Twist on the Classic Pie
- Key Takeaways
- Why These Lemon Meringue Bars Are a Must-Bake
- An Easy Bar That Delivers on Flavor
- How to Make the Best Shortbread Crust
- Why Swiss Meringue Is The Perfect Addition
- Easy Lemon Meringue Bars with Shortbread Crust
- Serving & Storing Tips
- What Makes So Special?
- Recipe FAQs
- Recipe
- Follow Us!
- Our Other Related Recipes
- Comments
Why These Lemon Meringue Bars Are a Must-Bake
To date, this lemon meringue dessert is one of my most requested recipes. It's such a flavorful zesty and refreshing dessert. The inspiration for these came from a Half Baked Harvest recipe. I adore Tieghan Gerardh and everything about her brand. I make and love many of her recipes. Indeed, Her Lemon Lime Bars are fantastic but a bit more like Key Lime Pie, while this recipe leans towards Lemon Meringue Pie.
These lemon meringue bars are a fresh, zesty dessert that's perfect for Easter, spring picnics, or any day that needs a citrusy treat.
- Bright and citrusy with both lemon and lime juice
- Simple ingredients, big flavor
- Versatile crust options: shortbread, graham cracker, or even Ritz
- Elegant Swiss meringue topping that's glossy and marshmallowy
Favorite tip: To make it your own, or to use what you have, you can use all lemon, all lime, or key limes for variations. But, using both lemon and lime adds a great balanced tang.
Be sure to rate the recipe below, and tell me if you tried it!
An Easy Bar That Delivers on Flavor
These easy lemon lime bars are a little slice of sunshine! 🍋🌞 I've tried a few crusts with this recipe, and honestly, you can't go wrong. Graham cracker, shortbread, even a Ritz cracker crust (yep, you read that right!); they're all winners. Shortbread has my heart, but feel free to experiment!
These citrus dessert bars lean more toward lemon meringue pie than Key lime pie, with a tangy custard-like filling that melts in your mouth. The buttery shortbread base provides the perfect snap, and that luscious Swiss meringue on top? Absolute magic. If you are looking for other favorite lemon recipes, check out our tangy lemon curd. Maybe lemon or lime isn't your thing? We have plenty of other dessert recipes!
"This is one of my most requested recipes; it always gets rave reviews!"
How to Make the Best Shortbread Crust
I've tried various crusts for these, but you really can't go wrong. Whether you choose graham cracker, shortbread, pretzel or the ritz cracker crust from the HBH version, they're all good. Shortbread is my personal favorite.
You can play with different crusts depending on what you have on hand:
- Classic shortbread (my favorite!)
- Graham cracker for a nostalgic twist
- Pretzel or Ritz for that salty-sweet magic
No matter the base, it complements the citrus custard beautifully.
Leave me a comment below with any crust variations you've tried!
Why Swiss Meringue Is The Perfect Addition
What really sets these Lemon Lime Bars apart is the marshmallow meringue topping. However, all meringues are not created equally. Unlike traditional meringue, Swiss meringue is gently heated before whipping, resulting in a stable, glossy, and marshmallow-like finish. It makes a huge difference and adds a delightful texture to the bars. Make sure to check out my most favorite meringue recipe!
You can use this as-is to top these Lemon Lime Bars and other treats. But, here is a bonus tip for you: Turn this into a Swiss buttercream by adding butter, or a decadent chocolate mousse by folding in melted chocolate.
This are some of my staple recipes that will come in handy again and again.
Easy Lemon Meringue Bars with Shortbread Crust
Baking Lesson: A "bar" in baking is a dense, easy-to-slice treat, baked in a shallow pan and cut into squares or rectangles for that perfect handheld bite.
The secret to that luscious, custardy center? A low, steady bake. It lets the eggs set slowly so the bars stay creamy, not rubbery.
This Zesty citrus Lemon Lime Bars Recipe pack a punch of citrusy goodness with a zesty, custard-like filling that's thick enough to hold its own but still melts in your mouth. They rest on a buttery shortbread crust, giving you that satisfying snap with every bite. Especially if you're feeling fancy, a marshmallowy Swiss meringue topping brings it all together in one irresistible, tangy square of sunshine!
Serving & Storing Tips
- Best served chilled for clean slices and bright flavor
- Store in the fridge for up to 3 days
- Don't skip the meringue, it's what makes these bars extra special!
What Makes So Special?
These bars are a modern twist on classic lemon meringue pie. By using both lemon and lime juice, they get an extra zing that balances beautifully with the sweet, marshmallowy Swiss meringue topping. Whether you serve them chilled or just slightly set, they're a standout lemon meringue dessert that feels nostalgic yet fresh.
Whether you serve them at Easter or just because, these lemon meringue bars are a little way to bring sunshine (and connection) to your table.
Recipe FAQs
You can, but fresh is definitely best here. The flavor of fresh-squeezed lemon and lime juice really shines in this recipe. Bottled juice tends to taste a little flat or metallic, and since citrus is the star of the show, I say go the extra mile for the real stuff. You'll taste the difference!
Yes! These bars freeze surprisingly well. Just skip the meringue topping if you're planning to freeze them. Wrap them tightly and store in an airtight container. When you're ready to serve, thaw in the fridge overnight. Add fresh meringue just before serving if you want that extra wow factor.
Great question! Swiss meringue is made by gently heating the egg whites and sugar together before whipping. This makes it super glossy, smooth, and stable, perfect for topping bars like these. French meringue is whipped cold, no heat involved, so it's lighter and more airy, but also more delicate. For a marshmallowy finish that holds its shape, Swiss meringue is where it's at.
Absolutely! If you love a stronger lemon flavor, go heavier on the lemon juice. More of a lime fan? Lean into it. I usually aim for a balance because I love that bright, zesty combo, but this recipe is flexible. Just make sure your total citrus juice amount stays the same so the filling sets properly.
Swiss meringue can be a little extra, but the payoff is so worth it. A few tips:
1. Make sure your mixing bowl is super clean-any grease or yolk will ruin the fluff.
2. Heat the egg whites and sugar until they're warm and the sugar dissolves (rub a bit between your fingers. It shouldn't feel gritty).
3. Whip until stiff, glossy peaks form and the bowl feels cool. That's when the magic happens!
I use an 8x8 or 9x9-inch square pan for thick, bakery-style bars. Want thinner bars? A 9x13 works too (just watch the bake time). For clean slices, chill the bars well before cutting and use a hot, dry knife (wipe between cuts!). You'll get those dreamy layers showing with every piece.
Yes, lemon meringue bars are a great make-ahead dessert. Bake the crust and citrus filling a day in advance, then add the Swiss meringue topping just before serving for the best texture and presentation. Storing the bars in the fridge helps the lemon meringue flavor deepen and makes slicing easier.
Recipe
Lemon Meringue Bars with Swiss Meringue and Shortbread Crust
Equipment
- 1 13x9 cake pan
- 1 mixing bowl
- 1 stand mixer fitted with paddle attachment and whisk attachment
- 1 double boiler
- 1 microplane for zesting citrus
- 1 handheld citrus juicer
- 1 fine wire strainer
Serving Size Adjustment
If needed, you can double or triple the serving sizes.
Unit Conversion
Selected US Customary or Metric Unit.
Ingredients
For the Crust
- 1 cup butter room temperature
- 1 cup sugar
- 1 teaspoon salt
- 2 egg yolks room temperature
- 2 ½ cup all purpose flour
For the Filling
- 5 egg yolks
- 1 can sweetened condensed milk
- 1 tablespoon lime zest
- ⅔ cup lime juice
- ¼ cup lemon juice
- 1 teaspoon salt
Meringue Topping
- 3 egg whites
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Make the Crust
- Preheat oven to 350. Spray 13x9 inch pan with non stick baking spray.
- In the bowl of a stand mixer fitted with the paddle attachment combine butter and sugar just until mixed. (We're not looking to make this light and fluffy)
- Scrape sides and bottom of the bowl. Add egg yolk and mix on medium-low speed just until combined.
- Add flour and salt and combine slightly by hand to prevent the flour from overflowing when the mixer is turned on. Mix on low speed just until all flour is incorporated. Scrape bottom of bowl to ensure no flour remains.
- Spread and press dough onto bottom of 13x9 inch pan until even. Bake at 350 for 15-20 minutes until just beginning to brown around edges.
- Remove from oven and allow to cool while preparing the filling.
Make the filling
- Zest and juice limes and lemons and set aside.
- Separate egg yolks and egg whites into two containers.
- Combine egg yolks, sweetened condensed milk and citrus juice and zest in medium size bowl and stir to combine well.
- Pour filling over pre-baked crust and bake at 350 for 10-15 minutes. Bake just until the filling is set but not firm. If you over bake this the filling becomes eggy and not the sweet, creamy texture we're after.
- Cool bars on counter until room temperature and then transfer to the refrigerator to chill well before topping with meringue.
Make the Meringue
- While the bars chill in the refrigerator prepare the meringue .
- In a double boiler (I use my kitchenmaid mixing bowl over top of a pot of water) combine egg whites and sugar.
- Place mixture over medium heat and stir often. Heat gently until the sugar is fully dissolved and you can no longer feel in graininess when rubbed between to fingers. When you reach this stage the mixture is ready.
- Transfer bowl to stand mixer and mix on medium-high speed until thickened and foamy. Then move to high speed until the mixture triples in volume, is white, glossy and resembles marshmallow cream.
- When bars are fully chilled, cut into individual squares. Top each bar with a dollop of meringue just before serving.
Nutrition
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About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table. After 20+ years baking at home, including time working in professional kitchens, these are some of my favorite recipes I've learned along the way.
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1️⃣ My 'The Best No Bake Oatmeal Cookie" was my #1 recipe in 2025! Easy and kid friendly!
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Vicky says
I love lemon bars and love that you used not only lemon juice in this recipe, but lime also!
Leslie says
Perfection! Absolute perfection! The lemon to lime ratio is just right! I love this amazing dessert!
Molly Kumar says
These look so flavorful and delicious!! Perfect spring-summer dessert. Saving to make soon for a weekend gathering.
Loreto and Nicoletta says
Lemon meringue is a favorite here! 😋 👍 These would be very dangerous number one being so easy to pick up and eat, number two the aroma of that bright citrus! 👌
Thanks for sharing, these are perfect for summer outdoor meals! 👍
Katie Crenshaw says
Love the sweet and tart combination. They turned out perfect! I served these for a party and garnished each bar with a slice of strawberry and a sprig of mint. They were so cute. Everyone loved them.
LaKita says
I love a good lemon bar, so I could not wait to try these with the addition of lime and I believe these may be my new favorite over lemon bars!!
Krysten Clark Wilkes says
As a lover of all things lime, I knew I had to give the recipe a try and it is now one of my new favorite desserts! This is beyond flavorful, my new addiction!
Carrie Robinson says
These remind of my key lime pie bars! I love the lemon and lime combo happening here. Looks like a must-make dessert to me. 🙂
Lori | The Kitchen Whisperer says
Talk about perfect timing! My lemon and Mexican lime tree are fruiting big time. These bars are on the dessert menu this week! They look absolutely amazing!
Eden says
Already dreaming about diving back into these bars! So good and I'm obsessed with the meringue! Thanks for the recipe