These Homemade Lemon Meringue Squares take everything you love about classic lemon meringue pie and turn it into easy, sliceable bars. Buttery shortbread crust, a silky-tart lemon filling, and a cloud of toasted meringue on top—all baked in one pan.

You get a perfect balance of sweet and tangy, with a crisp base, creamy citrus middle, and light, marshmallowy meringue crown. They’re ideal for parties, potlucks, holidays, or any time you want an elegant dessert that’s easy to serve.

Why You’ll Love These Lemon Meringue Squares

  • Pie flavor, bar convenience – All the classic pie layers baked in a square pan.
  • Bright and tangy – Fresh lemon juice and zest give a vibrant citrus punch.
  • Beautiful presentation – Toasted meringue swirls look bakery-level with little effort.
  • Great for sharing – Easy to slice, plate, and transport.
  • Make-ahead friendly – Crust and filling can be prepared in advance.

Ingredients

For the Shortbread Crust

  • 200 g (1 2/3 cups) all-purpose flour
  • 60 g (1/2 cup) powdered sugar
  • 1/4 tsp salt
  • 170 g (3/4 cup) unsalted butter, cold and cubed

For the Lemon Filling

  • 4 large eggs
  • 2 large egg yolks (save 2 whites for the meringue)
  • 300 g (1 1/2 cups) granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp cornstarch
  • 180 ml (3/4 cup) fresh lemon juice (about 4–5 lemons)
  • 2–3 tsp finely grated lemon zest
  • 60 ml (1/4 cup) whole milk or heavy cream
  • Pinch of salt

For the Meringue Topping

  • 4 large egg whites (2 reserved from filling + 2 extra), at room temperature
  • 150 g (3/4 cup) granulated sugar
  • 1/4 tsp cream of tartar (or a squeeze of lemon juice)
  • 1 tsp vanilla extract

How to Make Homemade Lemon Meringue Squares

1) Prepare the pan and crust

Preheat your oven to 175°C (350°F).

Line a 9×9-inch (23×23 cm) square pan with parchment paper, leaving an overhang on two sides for easy lifting.

In a bowl, whisk together flour, powdered sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs and starts clumping together.

Press the crumb mixture firmly and evenly into the bottom of the prepared pan.

Bake the crust for 15–18 minutes, until lightly golden at the edges. Set aside while you prepare the filling.

Tip: Press the crust firmly so it doesn’t crumble when you slice the squares.

2) Make the lemon filling

Reduce the oven temperature to 165°C (325°F).

In a large bowl, whisk together eggs, egg yolks, sugar, flour, cornstarch, and a pinch of salt until smooth and well combined.

Whisk in lemon juice, lemon zest, and milk/cream until the mixture is smooth and slightly thickened.

Pour the lemon filling over the warm, partially baked crust.

Bake for 18–22 minutes, or until the center is just set and no longer wobbly when gently shaken. The top may look slightly glossy.

Remove from the oven and let cool to room temperature, then refrigerate until chilled and firm (about 1–2 hours).

Tip: Don’t overbake the filling; it will firm up more as it cools.

3) Make the meringue

Once the lemon layer is chilled and set, preheat the oven again to 190°C (375°F).

In a clean, grease-free bowl, add egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form.

Gradually add the sugar, 1–2 tablespoons at a time, beating on high speed until the meringue is glossy and holds stiff peaks. Beat in vanilla extract.

Tip: Any grease or yolk in the whites will prevent the meringue from whipping properly—use a clean bowl and utensils.

4) Top and bake the meringue

Spread the meringue over the chilled lemon layer, sealing it all the way to the edges of the pan to prevent shrinking. Use the back of a spoon or spatula to make swoops and peaks.

Bake for 8–10 minutes, or until the meringue is lightly golden on top. You can also briefly use a kitchen torch to deepen the color.

Remove from the oven and let cool completely at room temperature, then chill again for about 1 hour for cleaner cuts.

5) Slice and serve

Use the parchment overhang to lift the slab from the pan onto a cutting board.

With a sharp, clean knife (wiping the blade between cuts), slice into squares or bars.

Serve chilled or at cool room temperature, with a little extra lemon zest on top if you like.

Serving Suggestions

  • Dust the edges with a little powdered sugar for a classic look.
  • Garnish each square with a thin lemon slice, twist, or a few fresh berries.
  • Serve alongside tea, coffee, or sparkling water with lemon.
  • Plate on a tiered stand for a pretty dessert table display.

Cook’s Tips

  • Chill between steps: Let the lemon layer cool and firm up before adding meringue for clean layers.
  • Stiff meringue peaks: Beat until glossy and firm; if it’s too soft, it may deflate.
  • Seal the edges: Spread meringue all the way to the pan edges to help prevent shrinking and weeping.
  • Use fresh lemons: Bottled juice won’t give the same bright flavor.
  • Neat slices: Use a sharp, slightly warmed knife and wipe between cuts.

Variations & Add-Ins

  • Extra tangy: Increase lemon juice slightly and reduce sugar by a few tablespoons for a sharper bite.
  • Coconut twist: Add a handful of shredded coconut to the crust or sprinkle lightly over the meringue before baking.
  • Berry swirl: Dot a few teaspoons of thick raspberry or strawberry sauce onto the lemon filling and swirl before baking.
  • Lemon-lime bars: Use a mix of lemon and lime juice for a more complex citrus flavor.
  • Mini bites: Cut into small squares for petit-fours-style treats.

Storage & FAQ

  • Storage: Store covered in the fridge for 2–3 days. The crust may soften slightly over time, but they’ll still taste great.
  • Can I make ahead? Yes—bake the crust and lemon filling a day in advance. Add and bake the meringue topping the day you plan to serve for best texture.
  • Can I freeze them? Lemon bars without meringue freeze well; however, meringue doesn’t freeze as nicely and can become weepy.
  • Why is my meringue weeping? Overbaking, undercooking, or not sealing to the edges can cause moisture. Make sure sugar is fully dissolved and bake until just golden.
  • Can I use a blowtorch instead of baking the meringue? Yes—spread the meringue, then torch until golden, but ensure the lemon filling is firmly set and the bars are kept chilled afterward.

Homemade Lemon Meringue Squares give you the classic combo of buttery crust, silky-sweet lemon filling, and fluffy toasted meringue in an easy-to-share bar form. They cut beautifully, look impressive on any dessert table, and deliver a bright citrus burst in every bite.

Homemade Lemon Meringue Squares – Bright, Buttery & Bakery-Worthy

Homemade Lemon Meringue Squares – Bright, Buttery & Bakery-Worthy
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Servings: 12-16
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Buttery shortbread crust topped with a smooth, tangy lemon layer and finished with fluffy, toasted meringue. These Homemade Lemon Meringue Squares taste like classic lemon meringue pie but slice easily for parties, holidays, or any special occasion.

Homemade Lemon Meringue Squares – Bright, Buttery & Bakery-Worthy
🖨 Print Recipe📌 Pin it

Ingredients

  • For the Shortbread Crust:
  • 200 g (1 2/3 cups) all-purpose flour
  • 60 g (1/2 cup) powdered sugar
  • 1/4 tsp salt
  • 170 g (3/4 cup) unsalted butter, cold and cubed
  • For the Lemon Filling:
  • 4 large eggs
  • 2 large egg yolks (reserve 2 whites for meringue)
  • 300 g (1 1/2 cups) granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp cornstarch
  • 180 ml (3/4 cup) fresh lemon juice
  • 2–3 tsp finely grated lemon zest
  • 60 ml (1/4 cup) whole milk or heavy cream
  • Pinch of salt
  • For the Meringue Topping:
  • 4 large egg whites, at room temperature
  • 150 g (3/4 cup) granulated sugar
  • 1/4 tsp cream of tartar (or a squeeze of lemon juice)
  • 1 tsp vanilla extract

Instructions

  1. 1. Make the crust
  2. 2. Preheat oven to 175°C (350°F). Line a 9×9-inch pan with parchment, leaving overhang.
  3. 3. In a bowl, mix flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
  4. 4. Press firmly and evenly into the pan.
  5. 5. Bake 15–18 minutes, until lightly golden. Set aside.
  6. 6. Prepare the lemon filling
  7. 7. Reduce oven to 165°C (325°F).
  8. 8. In a large bowl, whisk eggs, egg yolks, sugar, flour, cornstarch, and salt until smooth.
  9. 9. Whisk in lemon juice, zest, and milk/cream.
  10. 10. Pour over the warm crust.
  11. 11. Bake 18–22 minutes, until the center is just set and no longer wobbly. Cool completely, then chill until firm.
  12. 12. Make the meringue
  13. 13. Preheat oven to 190°C (375°F).
  14. 14. In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
  15. 15. Gradually add sugar, beating on high until stiff, glossy peaks form. Beat in vanilla.
  16. 16. Top with meringue and bake
  17. 17. Spread meringue over the chilled lemon layer, sealing to the edges.
  18. 18. Swirl the top decoratively.
  19. 19. Bake 8–10 minutes, until lightly golden, or torch lightly with a kitchen torch.
  20. 20. Cool to room temperature, then chill about 1 hour for cleaner cuts.
  21. 21. Slice and serve
  22. 22. Lift the bars from the pan using parchment overhang.
  23. 23. Slice into squares with a sharp knife, wiping between cuts.
  24. 24. Serve chilled or slightly cool.

Notes

For best flavor and texture, use fresh lemon juice and zest, not bottled juice.
Make sure the egg whites and bowl are grease-free so the meringue whips properly.
Don’t overbake the lemon layer; it should still have a slight jiggle before firming up as it cools.
Chill fully before slicing for neat, defined layers.

Nutrition

Calories: ~220–250
Protein: ~3–4 g
Total Fat: ~10–12 g
Carbohydrates: ~30–32 g
Fiber: ~0–1 g