These traditional walnut meringue bars combine a rich, buttery lemon-scented base with a light walnut meringue topping.
Published October 6, 2026
Preheat the oven to 350°F. Grease a 9 × 13-inch baking pan and lightly dust it with flour.
In a large bowl, beat the softened butter and powdered sugar until pale, smooth, and creamy.
Add the egg yolks and beat until fully incorporated. Mix in the lemon zest.
Gradually add the all-purpose flour and mix just until a soft, smooth dough forms. Do not overmix.
Transfer the dough to the prepared baking pan. Using your hands or an offset spatula, spread and press it evenly into a layer about ⅜ inch thick.
To prepare the walnut meringue, place the egg whites in a clean bowl and beat until soft peaks form. Gradually add the granulated sugar and continue beating until the meringue is glossy and holds firm peaks.
Gently fold the ground walnuts and lemon zest into the beaten egg whites until evenly combined.
Spread the walnut meringue evenly over the unbaked dough, creating a generous layer over the entire surface.
Bake for 30–35 minutes, or until the base is baked through and the walnut meringue is lightly golden and dry on top. Bake gently rather than allowing the topping to brown too quickly.
Remove from the oven and allow to cool completely in the pan. Once cooled, cut into rectangular bars and serve.
For the best texture, allow the bars to cool completely before slicing. A sharp knife wiped clean between cuts will give you neat layers. The lemon zest is important here—it balances the sweetness and gives both the buttery base and walnut topping a fresh aroma. Finished Weight Approximate finished weight: 1 lb 13 oz (820 g)
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