Easy Lemon Meringue Bars

Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Servings 12


  • Klarbrunn Lemon Sparkling Water for serving
  • 1 cup Gingersnap Cookie Crumbs
  • 4 tbsp. Unsalted Butter melted
  • 6 large Egg Yolks
  • Zest of 2 Lemons
  • 1 ⅓ cup Lemon Juice freshly squeezed
  • 2 cans Sweetened Condensed Milk
  • 3 large Egg Whites
  • ½ tsp. Cream of Tartar
  • 1 cup Granulated Cane Sugar
  • 1 tsp. Vanilla Extract


  • Preheat oven to 350F. Line a 8×8” baking pan with two sheet of parchment paper so that you have “sleeves” for easy removal.
  • In a food processor, combine the gingersnap cookies and melted butter. Pulse 2-3 times to combine.
  • Press the crumbs into the prepared pan. Bake for 10 minutes.
  • In a large bowl, whisk the egg yolks and lemon zest together until creamy, about 2-3 minutes. Whisk in the lemon juice until well-combined.
  • Gradually pour in the sweetened condensed milk as you whisk until fully incorporated.
  • Pour the lemon mixture over the baked crust. Bake for 12-15 minutes, until the filling center is set.
  • Let cool at room temperature for 20 minutes, before cooling completely in the fridge.
  • To make the meringue frosting, combine the egg whites, cream of tartar, and sugar in a large mixing bowl. Place over a small saucepan with simmering water. Whisk for about 3-4minutes, until the sugar has dissolved.
  • Transfer the mixing bowl to the stand mixer with whisk attachment while still warm. Whisk on high speed for 5-7 minutes, until the meringue is stiff. Stir in the vanilla.
  • Top the lemon bars with the meringue frosting.
  • Enjoy with Klarbrunn Lemon Sparkling Water for a complimentary refreshment!