Lemon Meringue Pie Energy Bars

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These Lemon Meringue Pie Energy Bars have been a long time favorite in our family that never gets old!

Lemon Meringue Pie Energy Bars | Get Inspired Everyday!

I’ve never been a big fan of packaged energy bars. I see them in a utilitarian kind of way, useful and convenient when there is absolutely nothing else to eat. I always pack them when I’m hiking, but I do my very best to avoid eating them.

For example, there is a Cliff Bar in my pack right now that is at least 2 years old, I’m guessing it’s a bit past the expiration date! Things have sure changed since I started making my own, starting with the Chocolate Chip Brownie version a couple of weeks ago. They’re so much fresher and full of flavor, I actually have to hide them in our basement freezer to make them harder to get to!

Lemon Meringue Pie Energy Bars | Get Inspired Everyday!

Even though I’m a die hard chocolate fan, I’m really crazy about this new lemon version. It’s got me thinking about extending my energy bar recipes to include carrot cake and chocolate chip cookie dough next – the possibilities are endless now that I LOVE energy bars!

Perfect texture for these energy bars!Ingredients in the food processor, ready to be processed!

Finished energy bar dough going into the pan!Patting out the energy bars into the prepared pan!

Tips for how to make these Lemon Meringue Pie Energy Bars:

I made this recipe with Grade A maple syrup to preserve the lemon yellow color and because it doesn’t interfere with the flavor, however, you can substitute honey or dates as well.

I reserved 1/2 cup of the big flake coconut to put in right at the end to add texture. After the mixture begins to form a dough, add the remaining coconut and pulse until your desired texture is reached.

Lemon Meringue Pie Energy Bars | Get Inspired Everyday!

I find it’s easiest to use plastic wrap to line the pan when you’re forming the bars. This dough is a little sticky at first (it firms up as it sits), so it’s best to use a spatula to smooth it out in an even layer.

Once you cut your energy bars into serving sizes, you can individually wrap them to freeze for a longer shelf life.

Lemon Meringue Pie Energy Bars | Get Inspired Everyday!

Lemon Meringue Pie Energy Bars | Get Inspired Everyday!

Even though these aren’t super sweet, they definitely satisfy my sweets craving as a mini dessert!

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Lemon Meringue Pie Energy Bars | Get Inspired Everyday!

Lemon Meringue Pie Energy Bars


These energy bars have been a long time favorite and I hope you enjoy them too!


  • 2 cups raw cashew pieces
  • 1 + 1/2 cups big flake coconut
  • 1/4 cup maple syrup, Grade A
  • 3 Tablespoons lemon zest
  • 2 Tablespoon freshly squeezed lemon juice
  • 2 Teaspoons vanilla extract
  • 1/4 Teaspoon sea salt


  1. Reserve 1/2 cup of the big flake coconut to add later.
  2. Place all the ingredients, except the reserved coconut into a food processor and pulse until the mixture starts forming a dough.
  3. Add the remaining 1/2 cup coconut and pulse until your desired texture is reached. I like to stop when there is still visible pieces of coconut.
  4. Line an 8″x8″ baking pan with plastic wrap and pat/smooth the dough evenly into the pan.
  5. Holding the corners of the plastic wrap, lift the bars out of the pan and cut into 12 bars.
  6. Serve within a few days, or wrap and freeze for later.


I like to use cashew pieces because they’re much cheaper than whole cashews!

  • Prep Time: 10
  • Category: Snacks
  • Method: Food Processor
  • Cuisine: American

Keywords: Energy Bars, Energy Bites, Vegan, Paleo, Clean Eating, Gluten Free, Healthy snacks



24 thoughts on “Lemon Meringue Pie Energy Bars”

    • You could substitute an additional 1 cup of cashew pieces for the coconut, or for a more tropical (albeit more expensive) taste you could use macadamia nuts instead. Almond are also a nice touch in any energy bar, although they do give a crunchier texture to the finished bar. I hope you enjoy them, and be sure to let me know how it goes or if you have anymore questions!

    • Almond flour would be too fine of a texture for these, but you could sub almonds for the cashews, (or macadamia though that might be a bit pricey)!

  1. I finally got a chance to make these, Kari! I really like them – not too sweet, perfectly lemony, and very satisfying! I rolled them into balls with my hands because I seem to have trouble with bars falling apart, and it worked great!

    • I sometimes roll them into balls too, I find they’re easier to store that way. If you do want a bar shape, be sure to cut them small, about 2″ x 2″ and around 1/2″ – 1″ thick so they don’t fall apart!

  2. I love it when you posting recipes coincides with shopping day for me because then I get SUPER SCRUMPTIOUS FOOD to eat with my bare hands.

    These were amazing. (I made them extra lemony, and they are so delicious!)

    • It was the least I could do (BTW I almost always post recipes on mon & fri if that helps with future scheduling)! 🙂 Glad the shopping trip worked out and you got to make these, we are crazy about the lemon flavor.

  3. THESE LOOK GREAT! YUM. I’ve been a little TOO obsessed with the LaraBar ALT Lemon flavor, and these are a good option instead. Like you I avoid all those processed bars. Don’t try one of the lemon ALT bars, because you will crave them! Thanks for sharing

    • This recipe started off as a lemon bar like the LaraBar version, but I got carried away and added a few extra ingredients that made them taste like pie!

  4. Do you happen to know what the nutritional content is? or the amount of calories? Thanks for sharing such awesome food on your beautiful website.

    • I don’t know the nutritional content, I’m looking for a good program to do that with if you know of any. The calorie count is 199 calories per serving, but you can cut the bars in half again if you’re looking for less calories. Hope you like the recipe!


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