Ingredients
2 cups all-purpose flour1/2 cup sugar1/4 teaspoon salt1 cup cold butterFILLING:1-1/3 cups sugar1/2 cup lemon juice4 large eggs1/4 cup all-purpose flour2 tablespoons grated lemon zestMERINGUE:3 large egg whites, room temperature1 teaspoon grated lemon zest1/4 teaspoon cream of tartar7 tablespoons sugar
Preparation
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
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.
For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and zest until combined. Pour over crust. Bake until set and top is dry, 22-27 minutes.
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.
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.
