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Lemon Pie Bars with Strawberry Meringue Recipe
Ash Tyrrell

Lemon Pie Bars with Strawberry Meringue Recipe

I recently tried making these lemon pie bars with strawberry meringue, and honestly, I couldn’t stop sneaking bites from the fridge. The balance of tangy lemon and sweet, fluffy strawberry topping is just irresistible. I love how each layer brings something special—from the buttery crust to the silky filling.
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Total Time 3 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 120 g graham cracker crumbs – gives a slightly sweet crunchy base; finely crushed crumbs work best for even texture
  • pinch of salt – enhances overall flavor and balances sweetness
  • 12 g light brown sugar – adds a mild caramel-like depth to the crust
  • 42 –56g unsalted butter melted – binds the crumbs; adjust for a “wet sand” consistency
  • 250 g granulated sugar – balances the tart lemon flavor
  • 1/4 tsp salt – sharpens the citrus notes
  • 53 g cornstarch – thickens the filling to a smooth sliceable consistency
  • 6 large egg yolks – creates a rich creamy texture
  • zest of 3 lemons – adds intense citrus aroma; always use fresh lemons
  • 170 g fresh lemon juice – provides the signature tangy flavor avoid bottled juice
  • 340 g water – helps achieve a silky custard-like consistency
  • 42 g elderflower liqueur – optional but adds floral depth and complexity
  • 30 g freeze-dried strawberries – gives natural flavor and vibrant pink color; better than fresh for stability
  • 180 g granulated sugar – sweetens and stabilizes the meringue
  • 120 g egg whites – whip into fluffy peaks; ensure no yolk contamination
  • 1/8 tsp cream of tartar – stabilizes the meringue and helps it hold shape
  • pinch of salt – balances sweetness and enhances strawberry flavor

Method
 

  1. Start by preheating your oven and lining your pan with parchment paper. Mix crumbs, sugar, salt, and melted butter until it resembles damp sand. Press firmly into the pan and bake until lightly golden and fragrant.
  2. In a saucepan, whisk sugar, cornstarch, and salt together before adding egg yolks, lemon juice, zest, water, and liqueur. Cook over gentle heat, stirring constantly, until thick and bubbling. Continue cooking briefly to ensure proper setting.
  3. Strain the filling to remove zest and pour it over the baked crust. Let it cool at room temperature until a slight skin forms, then refrigerate for several hours until fully set and firm.
  4. Grind freeze-dried strawberries with sugar into a fine powder. Combine with egg whites, cream of tartar, and salt, then heat gently over a double boiler until warm and smooth. This step ensures the sugar dissolves completely.
  5. Whisk the heated mixture until glossy, fluffy peaks form. Spread the meringue over the chilled lemon layer, creating swirls and peaks for a beautiful finish. Serve immediately for best texture

Notes

  • I always use fresh lemon juice—it makes the flavor brighter and more natural
  • Don’t rush the filling cooking time; I once did, and it didn’t set properly
  • I like to chill the bars overnight for cleaner slices
  • Use a hot knife when cutting—it gives those perfect bakery-style edges
  • I prefer slightly less butter in the crust for a firmer base