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Lemon Meringue Bars

Lemon Meringue Bars

A lovely biscuit base, zesty lemon filling, topped with a silky Italian meringue



  • 150g unsalted butter (softened)
  • 50g icing sugar
  • 225g plain flour
  • 1 tsp vanilla extract
  • 1 tbsp cornflour
  • pinch of salt
Lemon Filling:
  • 75g plain flour
  • 250g caster sugar
  • Zest of 1 lemon
  • 200ml lemon juice (about the juice of 6 lemons)
  • 5 large eggs, beaten
Italian Meringue:
  • 150g caster sugar
  • 85ml water
  • 3 egg whites
  • 1/4 tsp cream of tartar
  1. Pre-heat the oven to 170C (fan).
  2. Cream together the butter and icing sugar.
  3. Add the vanilla extract and salt, flour and cornflour and mix until it forms a dough and can be squeezed together in your hands.
  4. In a greased and lined baking tray (approx 20x30 cm) press the dough into the tin to the edges, and use the back of a spoon to smooth it out flat.
  5. Bake for 18 minutes until lightly golden.
  6. Meanwhile zest the lemon, and squeeze the lemon juice (it's a bit of a workout!)
  7. In a bowl, mix the sugar and flour, then add the zest and lemon juice.
  8. Beat the eggs and add to the mixture, then pour it all over the biscuit base.
  9. Reduce the oven to 150C (fan) and bake for another 20-25 minutes or until the middle has just set, it should have a slight wobble still.
  10. Leave to cool fully in the tin, then remove and cut into slices.
  11. For the meringue, heat the water and sugar to 115C.
  12. Meanwhile, whisk the egg whites and cream of tartar to a soft peak.
  13. Once the sugar syrup is at temperature, carefully pour it down the side of the bowl, into the egg whites, whilst whisking (it is much easier if you have a standing mixer, but if you are using a hand held mixer, it might be useful to ask someone to help!)
  14. Keep whisking until the meringue is thick and silky, in stiff peaks.
  15. Transfer to a piping bag, and pipe onto the lemon slices (I used a star nozzle).
  16. Use a blow torch to lightly scorch the meringue, (not necessary, but very effective!)
  17. Enjoy!
Head to my Instagram @alice.fevronia for a video on how to make this tart, and if you give it a go, please tag me as I'd love to see!
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