Lemon Meringue Bars

1.Preheat oven to 175°C (350°F). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2.Prepare the Crust: In a medium bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

3.Press the crumb mixture evenly into the bottom of the prepared baking pan. Bake the crust for 18-20 minutes, or until lightly golden brown. Remove from oven and set aside.

4.Prepare the Lemon Filling: While the crust is baking, whisk together the sugar and flour in a large bowl. Add the egg yolks, whole eggs, lemon juice, lemon zest, and salt. Whisk until completely smooth and well combined.

5.Pour the lemon mixture over the hot, pre-baked crust. Return the pan to the oven and bake for 15-18 minutes, or until the filling is set and no longer jiggles in the center.

6.Prepare the Meringue: While the filling is baking, combine the room temperature egg whites and cream of tartar in a clean, grease-free bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form.

7.Gradually add the 1/2 cup of sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved (about 5-7 minutes).

8.Remove the lemon bars from the oven. Immediately spread or pipe the meringue evenly over the hot lemon filling, making sure the meringue touches the edges of the crust all around to prevent shrinkage.

9.Return the bars to the oven for 8-10 minutes, or until the tips of the meringue are lightly golden brown. Alternatively, use a kitchen torch to brown the meringue.

10.Allow the bars to cool completely to room temperature (about 2 hours) before chilling in the refrigerator for at least 4 hours, or preferably overnight, before slicing into bars. Use the parchment paper overhang to lift the bars out of the pan before cutting.