Lemon Bars with Meringue

Looking for a new version of lemon meringue? Try these lemon bars with meringue and enjoy a simple treat now in the palm of your hand. You won’t be disappointed with these! 

Lemon Bars with Meringue

overhead shot of a cooked lemon bar with coconut

I am a sucker for lemon bars. Seriously one of my favorite desserts ever! The lemon flavor is seriously out of this world. 

The other day I was visiting my parents and my dad was feeling like a lemon meringue pie, but I wanted lemon bars… I told him that we could compromise and make these lemon bars with meringue. 

These lemon bars with coconut and meringue are to die for as they combine that flaky crust we all love with the lemon bar filling with the fluffy meringue topping toasted in the oven with coconut… 

Seriously I am drooling thinking about how good these are! 

If you have never made meringue before these are a great place to start as this is a very forgiving dish if it doesn’t turn out quite how you were hoping. 

You can guarantee these lemon bars with coconut and meringue will be loved by the whole family. 

If you are looking for some other great bar options try our fresh cranberry bars, tropical magic bars or our peaches and cream bars! All are so easy to make!

Lemon Bars with Coconut

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close up of process shot of lemon bar with meringue

Prep Time: 30 minutes

Cook Time: 30 minutes

Rest Time: Chill for at least 4 hours in the fridge

Total Time: 5 hours

Makes 12 small lemon bars

Ingredients

  • 9 tbsp butter softened
  • ⅓ c granulated sugar
  • 1 c all-purpose flour
  • ½ c corn starch
  • 1½ tbsp milk
  • 14 oz sweetened condensed milk
  • 2 large egg yolks
  • 1½ tbsp grated lemon zest
  • ⅔ c fresh lemon juice
  • 2 large egg whites
  • ⅔ c granulated sugar
  • ½ c sweetened coconut

You’ll also want to have the following tools to make it easier:

How to  make lemon bars with Meringue

  • Preheat oven to 350 degrees.
  • Spray an 8×11 inch or a 9-inch square baking pan with a non-stick cooking spray.
  • Cream butter and sugar in a medium mixing bowl.
  • Gradually mix in flour, corn starch, and milk until well- blended.
  • Press dough into the bottom of the prepared pan.
  • Bake for 5-7 minutes, until golden brown. Set aside.
  • In a medium mixing bowl, combine sweetened condensed milk, egg yolk, lemon zest, and lemon juice. 
  • Pour over browned crust and bake for about. 15 minutes, until set. 
  • Remove and cool completely on a cooling rack.
  • In a medium bowl, beat egg whites until foamy.
  •  Add sugar, in small amounts at a time
  • Continue beating until soft peaks form.
  • Spread the meringue mixture over cooled filling and sprinkle with coconut.
  • Bake for about. 10 minutes in a 350-degree oven, or until the top is browned.
  • Cool on a rack, then chill for at least 4 hours or overnight.
overhead shot of a cooked lemon bar with coconut

Baking Tips Tricks and FAQ

  • Be sure to cool the lemon bars completely before adding the meringue to this dish. 
  • Prior to putting the pan in the fridge be sure it cools completely. Placing hot glass in the fridge can cause your pan to crack. 
  • Be sure to chill after it cools. This helps set the meringue. 
  • Use a glass pan. It helps them cook consistently. 
  • Use fresh lemon juice. If in a pinch use the bottle of lemon juice, but there is a definite flavor difference between the two. 
  • If you feel like your lemon bars are too heavy, sift your flour. This helps prevent flour lumps and also makes your lemon bars to be a little lighter. To be honest, I sift almost all my recipes even if I don’t always mention it. 

Storage

Fridge

Store your lemon bars with meringue in the fridge for 2-3 days. If they are left out for longer than 2 hours you should toss them because bacteria can grow very quickly on them at room temperature. 

Freezer

You don’t want to freeze your lemon bars with coconut because of the meringue layer. Since it is whipped eggs they will become rubbery if you freeze and then thaw. 

3 lemon bar with meringue and coconut on green plate

Check out these other great recipes!

Did you make this recipe? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! And don’t forget to save this easy recipe to your favorite Pinterest board! Don’t forget to tag me on Instagram at Confessions of Parenting to show me your finished product!

Yield: 12 small lemon bars

Lemon Bars with Meringue and Toasted Coconut

lemon bar with meringue on green plate

Looking for a new version of lemon meringue? Try these lemon bars with meringue and enjoy a simple treat now in the palm of your hand. You won’t be disappointed with these!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 4 hours
Total Time 5 hours

Ingredients

  • 9 tbsp butter softened
  • ⅓ c granulated sugar
  • 1 c all-purpose flour
  • ½ c corn starch
  • 1½ tbsp milk
  • 14 oz sweetened condensed milk
  • 2 large egg yolks
  • 1½ tbsp grated lemon zest
  • ⅔ c fresh lemon juice
  • 2 large egg whites
  • ⅔ c granulated sugar
  • ½ c sweetened coconut

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray an 9x13 inch or a 9-inch square baking pan with a non-stick cooking spray.
  3. Cream butter and sugar in a medium mixing bowl.
  4. Gradually mix in flour, corn starch, and milk until well- blended.
  5. Press dough into the bottom of the prepared pan.
  6. Bake for 5-7 minutes, until golden brown. Set aside.
  7. In a medium mixing bowl, combine sweetened condensed milk, egg yolk, lemon zest, and lemon juice. Pour over browned crust and bake for about. 15 minutes, until set.
  8. Remove and cool completely on a cooling rack.
  9. In a medium bowl, beat egg whites until foamy.
  10. Add sugar, in small amounts at a time
  11. Continue beating until soft peaks form.
  12. Spread the meringue mixture over cooled filling and sprinkle with coconut.
  13. Bake for about. 10 minutes in a 350-degree oven, or until the top is browned.
  14. Cool on a rack, then chill for at least 4 hours or overnight.

Notes

  • Be sure to cool the lemon bars completely before adding the meringue to this dish.
  • Prior to putting the pan in the fridge be sure it cools completely. Placing hot glass in the fridge can cause your pan to crack.
  • Be sure to chill after it cools. This helps set the meringue.
  • Use a glass pan. It helps them cook consistently.
  • Use fresh lemon juice. If in a pinch use the bottle of lemon juice, but there is a definite flavor difference between the two.
  • If you feel like your lemon bars are too heavy, sift your flour. This helps prevent flour lumps and also makes your lemon bars to be a little lighter. To be honest, I sift almost all my recipes even if I don’t always mention it.

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