Key lime lemon meringue bars are a tantalizing indulgence that marries the tartness of key limes with the bright citrus notes of lemons. The buttery, crumbly crust provides a delightful contrast to the creamy lime custard, while the sweet lemon curd adds a touch of tangy sweetness. These bars are a wonderful way to enjoy the refreshing taste of citrus in a convenient and portable form. The perfect balance of flavors and textures makes Key Lime Lemon Bars a truly irresistible treat.

As someone who isn’t a natural baker, I believe every chef should have a few go-to desserts in their repertoire. This key lime lemon meringue bar is definitely one of mine.

While I’m not a fan of baking, I’ve always pushed myself to try new desserts and improve my skills. One of the biggest challenges for me is the precision required in baking, especially when it comes to measurements. Unlike savory dishes where you can often tell if something’s off during the cooking process, baking mistakes often only become apparent after the final product is complete.

Growing up, my dad’s favorite pie was lemon meringue pie. So, whenever we had a special occasion or holiday, my mom would make it for us. It quickly became a family favorite. I didn’t try key lime pie until culinary school, and I instantly fell in love with it. Inspired by these two classic desserts, I decided to combine them and add my own unique twist to create a new dessert.

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Key Lime Lemon Meringue Bars

The bars features a gingerbread crust, a creamy lime custard, a sweet lemon curd, and a fluffy cardamom and orange blossom meringue topping.

Course Dessert

Cuisine Caribbean, Classic American, French, Fusion, Indian, Middle Eastern

Keyword Bars, Curd, Custard, Dessert, Fusion, Key lime, Lemon, Meringue, Sweet

Prep Time 1 hour hour

Cook Time 1 day day 45 minutes minutes

Servings 1 9×13 Pan

Author Chef Cameron

Ingredients

Lime custard

• 1 cup Key lime juice
• 2 Lime Zested and juiced
• 6 Eggs Large
• 1 1/2 cups Greek yogurt
• 1 Can Sweetened condensed milk 14 oz

Lemon curd

• 1 cup Lemon juice Fresh squeezed
• 2 tbsp Lemon zest
• 1/2 cup Water
• 1 cup Granulated sugar
• 6 Egg yolks Large
• 2 tbsp Cornstarch

Crust

• 1 1/2 cups Gingerbread cookies Crushed
• 1/2 cup Brown sugar
• 1/2 cup Butter Melted

Meringue

• 6 Egg whites Large
• 1/3 cup Granulated sugar
• 1/2 tsp Ground cardamom
• 1 tbsp Orange blossom water
• ⅛ tsp Cream of tartar

Instructions

• Prepare the Crust: Preheat the oven to 350°F. In a medium bowl, combine the crushed gingerbread cookies, brown sugar, and melted butter. Mix until well combined.Press the mixture into the bottom of a 9×13 inch baking pan. Bake in the oven for 10-12 minutes, or until set. Let cool completely.
• Prepare the Lime Custard: In a large bowl, whisk together the key lime juice, fresh lime juice, lime zest, eggs, Greek yogurt, and sweetened condensed milk until smooth. Pour the custard mixture into the prepared crust. Bake in a preheated 350°F oven for 20-25 minutes, or until the custard is set around the edges but still slightly jiggly in the center. Let cool completely.
• Prepare the Lemon Curd: In a small saucepan, combine the lemon juice, lemon zest, water, and sugar. Bring to a simmer over medium heat. In a small bowl, whisk together the egg yolks and cornstarch. Temper the egg mixture by slowly whisking in a small amount of the hot lemon mixture. Return the tempered egg mixture to the saucepan and cook, stirring constantly, until thick and creamy. Remove from heat.
• Prepare the Meringue: In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Beat in the cardamom and orange blossom water.
• Assemble the Pie: Spread the lemon curd over the cooled lime custard.Top with the meringue. Bake in a preheated 350°F oven for 10-15 minutes, or until the meringue is golden brown. Let cool completely before serving.