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Lemon Meringue Pie Bars Recipe

For this inventive take on the classic Lemon Meringue Pie, crunchy shortbread replaces the dessert’s traditional pastry base. Plus, it’s a fun one to break out the mini blow torch if you’ve got one!.

Serves 12 Total Time 1 hr 30 mins


Get the ingredients here.

For the base:

  •  190g cold butter, cut into cubes, plus extra for greasing  
  •  235g plain flour  
  •  85g icing sugar   
  • 1⁄2 tsp salt   

For the lemon filling:

  • 55g plain flour   
  • 1/2 tsp baking powder   
  • 500g caster sugar 
  • 4 large eggs   
  • zest and juice of 3-4 lemons

For the meringue:

  • 2 egg whites   
  • 100g caster sugar  
  • 1 tbsp golden syrup   
  • 1 tbsp vanilla extract


  1. Preheat the oven to 190°C/170°C Fan/Gas Mark 5 and grease and line a 20cm x  30cm baking tray with baking paper. Do not cut the corners to fit the tray, just line as tightly as possible and ensure the paper comes above the edge of the tray on all sides. 
  2. Using a food processor or hand-held electric whisk, combine all the base ingredients until they come together in a soft ball. Break the dough into pieces and press the mixture evenly into the lined tray. Bake for 20-25 mins until golden.   
  3. Meanwhile, prepare the filling. In a large bowl, whisk the flour, baking powder and sugar together. Add the eggs and lemon juice and whisk well. Strain into a bowl and stir in the zest.   
  4. As soon as the base is baked, remove from the oven, pour the filling over the top and return to the oven. Lower the temperature to 180°C/160°C fan/Gas Mark 4 and bake for around 30 mins until the filling is set (slightly   firm and golden). Remove from the oven and allow to cool completely.  
  5. Put the meringue ingredients into a heatproof bowl with a pinch of salt  and place over a saucepan of boiling water (do not let the water touch the bowl). Whisk continuously until the sugar dissolves and the mixture is very warm to the touch. Remove from the heat and use an electric whisk to whip into stiff, glossy peaks.  
  6. Pipe or spoon the meringue onto the cooled lemon bar, then use a blow torch to brown the top, or pop under the grill for 30 secs – keep an eye on it – before cutting into 12 bars.  
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