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Lime Meringue Bars

by Lorena

Lately, you guys have been making my lime meringue pie and so I really felt like doing a bar version! This had me thinking about what else I could do to this recipe so it’s more fun and decided to do a bar version! In my mind, they look cute but the real version is actually so much better! These lime meringue pie bars are delicious and it’s perfect for when you want to have smaller portions of it or many portions of different sweets, lol!

lime meringue bars

Lime meringue pie bars

The bars are born from my lime meringue pie that many of you have made. This is the same only that the quantities are reduced a bit and it’s made in a round pan instead of a pie dish. I like it because it’s really easy to eat using your fingers and so delicious. It’s perfect because it’s the best portion size and also it allows you to eat more of other sweets if it’s a spread of them. Other things you could make of the same size are cocoa powder fudgy brownies, fudgy chocolate brownies, chocolate truffles, mini cupcakes, mini cheesecakes, etc. Also, here’s my video for the lime meringue pie so that you can see the process because it’s basically the same:


For these lime meringue bars you can make Swiss Meringue or Italian Meringue depending on which you feel more comfortable with.

  • There cannot be even a tiny bit of fat in the bowl or they will not whip up. That includes any bit of egg yolk or that the bowl or spatula you use wasn’t well washed. To make sure it works, you can give everything an extra wash.
  • The sugar must dissolve completely before whipping. The only way to be 100% sure of this is to insert your finger in the mix and touch the base of the bowl. You should not be able to feel any undissolved sugar there. It should also feel hot, the same temperature as when you open only the hot water in the faucet.
  • The sugar should weigh double the weight of the egg whites. This makes for a stable meringue! If you add less it will look foamy and leek out egg white after a while. If you add more it will be too elastic.


I love to use a blowtorch to make my meringue on the lime meringue bars go golden. It looks gorgeous and the taste it gives it it’s like marshmallows. I also like that the golden colour isn’t even but rather some bits become more golden than others. Another option you have for this is to place the bars in the oven with the meringue on top to get it a bit golden. However I don’t love how it turns up like this, I rather have it untoasted! Also, for this recipe, I first cut the bars, place the meringue on top with a piping bag and then blowtorch it. However, you could first spread the meringue on top, toast it and then cut it and you’ll get a more square look.

lime meringue bars
lime meringue bars

Lime Meringue Pie Bars

These lime meringue pie bars are delicious and it's perfect for when you want to have smaller portions of it or many portions of different sweets, lol!
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Course: Dessert, Tea Time
Keyword: italian meringue, lime, lime pie
Prep Time: 45 minutes
Cook Time: 30 minutes
Fridge time: 8 hours
Total Time: 9 hours 15 minutes
Servings: 16 bars in a 20x20cm / 8x8in pan
Author: Lorena Salinas from Cravings Journal


For the cookie base

  • 150 g crackers/biscuits I used vanilla
  • 70 g unsalted butter melted
  • ½ tsp salt

For the lime filling

  • 640 g condensed milk
  • 150 ml lime juice
  • 5 egg yolks

Option 1: Swiss Meringue

  • 5 egg whites
  • double the weight of the egg whites in sugar

Option 2: Italian Meringue

  • 5 egg whites
  • double the weight of the egg whites in sugar
  • 100 ml water


For the cookie base

  • Process or crush the crackers with the salt until fine and mix with the melted butter.
  • Grease your pan with vegetable oil, spread with a bit of kitchen paper. Cut a piece of baking paper so that it fits on the base and two of the sides and stick it in place using the oil. Place the cookies inside the pan and press down using your fingers, the base of a glass or the back of a spoon to press it down nicely.
  • Take to a preheated oven at 160°C/320°F for 5-10min until it starts to become golden every so slightly. Be careful at this stage because it goes from golden to burnt pretty quickly.
  • Let cool down completely before adding the filling so it doesn’t get moist.

For the lime filling

  • Mix the lime juice with the condensed milk.
  • Add the yolks one by one and mix immediately so the yolks don’t oxidize with the sugar from the condensed milk or the acidity from the limes.
  • Pour onto the cookie base and bake in the oven still at 160°C/320°F for 20min.
  • Let cool down completely and place in the fridge overnight.
  • After this time, unmould the base and filling. To do this, run a knife around the edges without paper and lift it off using the paper.

Option 1: Swiss Meringue

  • Make it as close as possible to the moment of serving, it’s always nicer freshly made.
  • Weigh out your egg whites and place them along with double their weight in sugar in a bowl that can resist heat. Place it on a bain-marie without touching the water below and mix every once in a while.
  • Once you don't feel any sugar crystals at the bottom of the bowl (try with your finger) you can take it off the bain marie and mix it with a static or hand-held mixer until it cools down to room temperature and is firm.

Option 2: Italian Meringue

  • Make it as close as possible to the moment of serving, it's always nicer when freshly made.
  • Make sure that the pot, bowl and whisk are very clean and without any traces of fat. This can avoid the meringue from firming up. If you're doubting yourself, give everything a wash and dry thoroughly.
  • Place the egg whites in the bowl where you'll be making the meringue. The sugar and water go into the pot.
  • Bring the sugar and water to a boil over medium-high heat and let it reach 116-118°C/240-244°F (you'll need a kitchen thermometer). From the moment it goes over 101°C/213°F it increases steadily so keep an eye on it.
  • When the syrup reaches 110°C/230°F, start beating the egg whites at high speed. Once it reaches the temperature we need, remove the pot from the heat and add it slowly down the side of the bowl while still beating at high speed. We make it go down the side of the bowl so that it doesn't impact the whisk of the mixer.
  • Keep beating until it has completely cooled down to room temperature.


  • Here you have two options:
    A) Cut the base and filling first into 4cm squares and then use a piping bag to place the meringue on top of each bar as I did. Then use a blowtorch to toast them lightly, or you can place them in the oven on broil for a few minutes to get it golden, or just serve it as it is.
    B) Spread the meringue onto the filling, torch it, toast it in the oven or torch it or just leave it as it is. Then slice it into squares.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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