Lemon Meringue Pie Bars

Servings: 12-15 bars

Ingredients:

• For the Shortbread Crust:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
• For the Lemon Curd:
  • 3 large egg yolks
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 tablespoon grated lemon zest
• For the Meringue Topping:
  • 3 large egg whites
  • 1 cup granulated sugar

Instructions:

Shortbread Crust:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together flour and salt.
3. Add softened butter to the dry ingredients and mix until just combined.
4. Press mixture into a 9x13-inch baking dish.
5. Bake for 20-25 minutes or until lightly golden.

Lemon Curd:

1. In a medium saucepan, whisk together egg yolks, lemon juice, sugar, and butter.
2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
3. Remove from heat and stir in grated lemon zest.
4. Let cool to room temperature.

Meringue Topping:

1. In a clean bowl, beat egg whites and granulated sugar until stiff peaks form.
2. Spread meringue over cooled shortbread crust.
3. Use a kitchen torch to toast the meringue topping, or bake in a preheated oven at 400°F (200°C) for 5-7 minutes, or until golden brown.

Assembly:

1. Pour lemon curd over toasted meringue topping.
2. Refrigerate for at least 30 minutes before serving.

Notes:

• These bars are best served chilled, but can be stored in an airtight container in the refrigerator for up to 3 days.
• If using a kitchen torch to toast the meringue topping, be careful not to burn yourself or set off your fire alarm.