Tips for Success
Use fresh lemon juice and zest for the best flavor. Make sure the crust is fully baked before adding the lemon layer. Whip the meringue until stiff peaks form for a stable topping. Spread meringue all the way to the edges to prevent shrinking. Toast the meringue under a broiler or with a kitchen torch for color.
Ingredients
For the crust:
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
Pinch of salt
For the lemon filling:
1 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1/2 cup fresh lemon juice
1 tablespoon lemon zest
For the meringue:
3 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350°F. Line baking pan with parchment paper. In a bowl, combine flour, sugar, salt, and cold butter. Mix until crumbly, then press into prepared pan. Bake crust for 18–20 minutes until lightly golden. Meanwhile, whisk sugar, flour, and salt for the filling. Add eggs, lemon juice, and zest. Pour over hot crust and return to oven for 20–22 minutes until set. While the bars bake, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form. Mix in vanilla. Spread meringue over warm lemon layer, sealing edges. Return to oven or use a broiler to toast the meringue until golden. Cool completely before slicing into bars.
Additional Tips or Variations
Add a pinch of ground ginger to the crust for a warm spice note. Try using Meyer lemons for a sweeter flavor. For extra zing, add a bit more zest to the filling. If you don’t have a broiler, use a kitchen torch to brown the meringue.