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Lemon Meringue Pie Bars
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1 1/2 cups all-purpose flour

1/3 cup sugar

1/4 teaspoon salt

3/4 cup Land O Lakes® Butter, melted


1 1/2 cups sugar

3 tablespoons all-purpose flour

1 tablespoon cream of tartar

1/4 teaspoon salt

4 large Land O Lakes® Eggs

6 large Land O Lakes® Eggs, separated, reserve egg whites

1 tablespoon freshly grated lemon zest

1 cup fresh lemon juice from 5 to 6 lemons

6 tablespoons Land O Lakes® Butter, cut into 12 pieces


6 reserved egg whites

1 teaspoon cream of tartar

3/4 cup sugar

How to make

  1. STEP 1

    Heat oven to 350°F. Fold very long piece of aluminum foil in half lengthwise. Set in 13x9-inch baking pan, extending foil about 2 inches over edges. Line baking pan with additional foil.

  2. STEP 2

    Combine 1 1/2 cups flour, 1/3 cup sugar and 1/4 teaspoon salt in bowl. Stir in melted butter until well combined. Press into prepared baking pan. Bake 20-22 minutes or until crust is light golden brown.

  3. STEP 3

    Meanwhile, whisk 1 1/2 cups sugar, 3 tablespoons flour, 1 tablespoon cream of tartar and 1/4 teaspoon salt together in large saucepan. Whisk in 4 eggs and 6 egg yolks until well combined but not airy. Whisk in lemon zest and juice.

  4. STEP 4

    Cook over medium-low heat, stirring constantly, 8-12 minutes or until mixture thickens and reaches 160°F. Remove from heat; stir in 6 tablespoons butter, 2 pieces at a time, allowing butter to melt before adding more. Strain filling through fine-mesh strainer set over bowl. Set bowl aside.

  5. STEP 5

    Beat 6 egg whites and 1 teaspoon cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually adding 3/4 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy.

  6. STEP 6

    Pour hot lemon filling into baked crust. Spread meringue over hot filling, completely sealing to edge of pan.

  7. STEP 7

    Bake 18-22 minutes or until meringue reaches 160°F and is lightly browned. 

  8. STEP 8

    Cool 3-4 hours at room temperature. Remove from pan using foil ends for easier cutting and serving.

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