Last updated on March 4th, 2026 at 12:35 pm
Welcome spring with a sunny Lemon Meringue Pie Chewy Granola Bars! Sunbelt Bakery’s Lemon Meringue Chewy Granola Bars are the star of this recipe, along with my easy homemade lemon curd recipe. With the light and refreshing lemony flavor, it’s just perfect for Spring!
This post is sponsored with product and/or monetary compensation by Sunbelt Bakery. All opinions are my own. (This post may contain affiliate links and we may make a small commission from the Amazon links below at no extra cost to you).
You will need:
6 egg yolks
½ cup fresh lemon juice
2 ½ TB lemon zest
½ cup salted butter, cold
1 ( oz. box) Sunbelt Bakery Lemon Meringue Chewy Granola Bars
Mini store-bought meringue cookies (I found some in the bakery section at Sprouts)
Fresh thyme
Directions for Lemon Meringue Pie Granola Bars:
First mash together the sugar and zest with a fork in a small bowl to release the oils.
Next in a medium bowl whisk the egg yolks well. Add the lemon juice, sugar and zest mixture and pour into a pan. Cook on medium heat until it thickens and coat the back of a wooden spoon. Remove from heat and stir in butter until melted and smooth. Strain the mixture with a sieve and place in a glass jar. Cool completely. Cover tightly and refrigerate up to 1 week. *The curd will thicken more when it cools.
Now unwrap the granola bar and pipe or spread the lemon curd on top.
Next place the mini meringue cookies on top of the lemon curd.
Garnish with little sprigs of fresh thyme.
A petite and refreshingly healthy dessert that gives you all of the flavors of a lemon meringue pie! You can also substitute store- bought lemon curd or lemon pie filling if you wish for an easier dessert. Keep everything on hand an you can have this as a snack anytime!
Click here for my cute Key Lime & Coconut Granola Bunny Bites recipe.
Lemon Meringue Pie Granola Bars
Lemon Meringue Pie Granola Bars with homemade lemon curd and Sunbelt Bakery Lemon Meringue Chewy Granola Bars
Ingredients
- 6 egg yolks
- ½ cup fresh lemon juice
- 2 ½ TB lemon zest
- ½ cup salted butter, cold
- 1 ( oz. box) Sunbelt Bakery Lemon Meringue Chewy Granola Bars
- Mini store-bought meringue cookies (I found some in the bakery section at Sprouts)
- Fresh thyme
Instructions
- First mash together the sugar and zest with a fork in a small bowl to release the oils.
- Next in a medium bowl whisk the egg yolks well. Add the lemon juice, sugar and zest mixture and pour into a pan. Cook on medium heat until it thickens and coat the back of a wooden spoon.
- Remove from heat and stir in butter until melted and smooth.
- train the mixture with a sieve and place in a glass jar.
- Cool completely. Cover tightly and refrigerate for 4 hours up to 1 week. *The curd will thicken more when it cools.
- Now unwrap the granola bar and pipe or spread the lemon curd on top.
- Next place the mini meringue cookies on top of the lemon curd.
- Garnish with little sprigs of fresh thyme.
