These citrusy Lemon Meringue Pie Bars are the perfect portable dessert! With a buttery shortbread base, tangy lemon center, and pillowy marshmallow topping, they’re easier to serve than traditional pie but just as delicious!

WHY BARS ARE BETTER THAN ROUND PIES (SOMETIMES!)

Let’s be honest – traditional round pies are gorgeous, but they’re not always practical. There’s the whole struggle of getting that first slice out intact, dealing with serving at parties, and trying not to demolish the entire thing when no one’s looking.

Enter these Lemon Meringue Pie Bars – all the amazing flavors of classic lemon meringue pie but in a convenient, hand-held form! I can cut them into perfect squares, pack them for gatherings, or (let’s be real) hide them from my family more easily. It’s like pie, but more… sensible? Who am I kidding – I made them, photographed them, and then proceeded to stand over the pan eating “just one more tiny piece” until a concerning amount disappeared!

What makes these bars truly special is the marshmallow meringue topping. I’ve never been a huge fan of traditional meringue – it’s got that slightly eggy taste that just doesn’t do it for me. But this marshmallow version? Game changer! It’s glossy, stable, and tastes like a toasted marshmallow cloud. Once you try it, there’s absolutely no going back to regular meringue.

YOUR BURNING QUESTIONS ANSWERED:

What makes marshmallow meringue different from regular meringue?

Traditional meringue is made by whipping egg whites and sugar, then baking it. Marshmallow meringue takes an extra step – heating the egg whites and sugar together first before whipping. This process (technically called Swiss meringue) creates a more stable structure and eliminates that “eggy” flavor. The result is a silky, marshmallow-like topping that holds its shape beautifully and tastes like a dream.

My meringue never gets stiff peaks. What am I doing wrong?

Three likely culprits: First, check for any speck of egg yolk in your whites – even a tiny amount prevents proper whipping. Second, make sure your mixing bowl is completely clean and grease-free. Finally, be patient! It takes a good 5-7 minutes of beating at high speed to reach stiff peaks. Keep going until the meringue stands up straight when you lift the beater.

Can I make these with regular lemons or do I need Meyer lemons?

Regular lemons work perfectly! While Meyer lemons have a lovely flavor, they’re more seasonal and sometimes hard to find. Standard lemons give these bars that classic bright tang that contrasts beautifully with the sweet meringue. The key is using fresh lemons – their juice and zest have vibrant flavors that bottled juice just can’t match.

How do I avoid a soggy crust?

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