No Bake Lemon Meringue Bars
These no-bake lemon meringue bars are the perfect treat for when you’re craving a tangy, sweet dessert but don’t want to turn on the oven.
With a buttery graham cracker crust, a creamy lemon filling, and a fluffy meringue topping, these bars are a crowd-pleaser for any occasion.
Why You’ll Love This Recipe
- Bright and Tangy Flavor: The lemon filling is perfectly balanced with sweetness and citrusy zing.
- Impressive Yet Simple: The layers create a stunning dessert that’s surprisingly easy to make.
- Perfect for Any Occasion: These bars are great for parties, picnics, or as an elegant finish to dinner.
Ingredients You’ll Need
For the Crust:
- 2 cups graham cracker crumbs (about 16 full crackers)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Lemon Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
For the Meringue Topping:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
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How To Make No Bake Lemon Meringue Bars
Step 1: Make the Crust
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of an 8×8-inch square baking pan lined with parchment paper. Use the back of a spoon or a flat-bottomed glass to create an even layer.
- Place the pan in the refrigerator to chill while you prepare the filling.
Step 2: Prepare the Lemon Filling
- In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth.
- In a separate bowl, whip the heavy cream and powdered sugar with an electric mixer on medium-high speed until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until fully combined and smooth.
- Pour the filling over the chilled crust and spread evenly. Return the pan to the refrigerator.
Step 3: Make the Meringue Topping
- In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form.
- Spread the meringue evenly over the lemon filling, creating decorative swirls with the back of a spoon.
- Optional: Use a kitchen torch to lightly brown the meringue for a toasted effect. If you don’t have a torch, skip this step.
Step 4: Chill and Serve
- Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or until the bars are set.
- Use the parchment paper to lift the bars out of the pan. Slice into squares or rectangles and serve chilled.
No Bake Lemon Meringue Bars
These Lemon Meringue Bars are a perfect balance of sweet and tangy, featuring a graham cracker crust, creamy lemon filling, and a light meringue topping.
- Total Time: 20 minutes
- Yield: 12 bars
Ingredients
For the Crust:
•2 cups graham cracker crumbs (about 16 full crackers)
•1/2 cup unsalted butter, melted
•1/4 cup granulated sugar
For the Lemon Filling:
•1 (14-ounce) can sweetened condensed milk
•1/2 cup fresh lemon juice (about 2-3 lemons)
•1 tablespoon lemon zest
•1 cup heavy whipping cream
•1/4 cup powdered sugar
For the Meringue Topping:
•3 large egg whites
•1/2 cup granulated sugar
•1/4 teaspoon cream of tartar
Instructions
Step 1: Make the Crust
1. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of an 8×8-inch square baking pan lined with parchment paper. Use the back of a spoon or a flat-bottomed glass to create an even layer.
3. Place the pan in the refrigerator to chill while you prepare the filling.
Step 2: Prepare the Lemon Filling
1. In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth.
2. In a separate bowl, whip the heavy cream and powdered sugar with an electric mixer on medium-high speed until stiff peaks form.
3. Gently fold the whipped cream into the lemon mixture until fully combined and smooth.
4. Pour the filling over the chilled crust and spread evenly. Return the pan to the refrigerator.
Step 3: Make the Meringue Topping
1. In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form.
3. Spread the meringue evenly over the lemon filling, creating decorative swirls with the back of a spoon.
4. Optional: Use a kitchen torch to lightly brown the meringue for a toasted effect. If you don’t have a torch, skip this step.
Step 4: Chill and Serve
1. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or until the bars are set.
2. Use the parchment paper to lift the bars out of the pan. Slice into squares or rectangles and serve chilled.
- Prep Time: 20 minutes
