Audrey’s Lemon Meringue Bars

Directions

1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
2. In a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light golden brown, 20-25 minutes. Cool completely on a wire rack.
3. For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and lemon zest until combined. Pour over crust. Bake until set and top is dry, 22-27 minutes.
4. Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe over hot filling.
5. Bake until meringue is golden brown, 15-18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, remove from pan. Cut into bars.