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Spread the meringue evenly over the cooled lemon filling, making sure to spread it all the way to the edges to seal the bars.
Bake the bars for about 8-10 minutes, or until the meringue is golden brown. Keep a close eye on them to ensure the meringue doesn’t burn.
Allow the bars to cool completely before cutting into squares. Use the parchment paper overhang to lift the bars out of the baking dish for easy slicing.
Variations & Tips
For a twist on this classic recipe, you can try adding a layer of raspberry or strawberry preserves between the crust and the lemon filling for an extra burst of flavor.
If you prefer a different citrus flavor, substitute the lemon juice and zest with lime or orange.
For a gluten-free version, you can use gluten-free all-purpose flour in place of regular flour. Enjoy experimenting with flavors to make this recipe your own!
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