Ingredients
1½cupsall-purpose flour
½cuppowdered sugar
½tspsalt
¾cupunsalted butter,(1½ sticks), cubed, room temperature
3large eggs
1egg yolk,reserve white for meringue
1cupgranulated sugar
½cuplemon juice
1tbsplemon zest
¼cupall-purpose flour
1egg white
1pinchsalt
⅓cupgranulated sugar
Preparation
Preheat the oven to 325 degrees F. Grease and line a 9-inch square baking dish with parchment paper and place on a baking sheet.
Combine the flour, powdered sugar, salt, and butter in a medium bowl, and use hands to mix until a crumbly dough forms.
Transfer the dough to the prepared pan, and use hands to press it against the bottom and about 1-inch up the sides. Poke the bottom all over with a fork.
Bake for 20 minutes until light golden brown.
In a large bowl, whisk together the eggs, and egg yolk. Add the granulated sugar, lemon juice, zest, and a pinch of salt, and whisk to combine. Whisk in the flour until just combined.
When the crust is done baking, remove it from the oven.
Pour the lemon filling over the crust, then carefully return it to the oven for 25 minutes until the filling no longer jiggles and the center is mostly set.
In a clean, dry medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar, whip for 30 seconds, then add the rest of the sugar and whip until combined.
Transfer the meringue to a pastry bag fitted with a large tip, or zip-top bag with a corner snipped off.
Pipe 9 evenly-spaced dollops of meringue on top of the lemon bars.
Return to the oven for 10 to 12 minutes until the meringues are lightly browned.
Let cool completely, then refrigerate for 1 to 2 hours.
Slice into 9 bars, then serve, and enjoy!
