Lemon Meringue Bars

Preparation

1. Step 1

   Preheat the oven to 350°F. Make the crust: Put the butter, flour, confectioners’ sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.

   Step 2

   Transfer the mixture to a 9 × 13-inch rimmed baking sheet. Press the batter evenly into the baking sheet. Chill in the freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.

   Step 3

   Make the filling: Whisk together the whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over the crust. Bake until the filling is set, 18 to 20 minutes. Let cool completely on a wire rack. Keep the oven at 350°F.

   Step 4

   Make the meringue topping: Put the egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.

   Step 5

   Using an offset spatula or the back of a spoon, spread the meringue over the filling, swirling to create soft peaks. Bake until the meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. The bars can be refrigerated in an airtight container up to 1 day.