Lemon Meringue Bars

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

For the Lemon Filling:

• 1½ cups granulated sugar
• ¼ cup all-purpose flour
• ¼ cup cornstarch
• 1½ cups water
• 4 large egg yolks, beaten
• 2 teaspoons lemon zest
• ½ cup freshly squeezed lemon juice
• 2 tablespoons unsalted butter

For the Meringue:

• 4 large egg whites
• ½ cup granulated sugar
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 350°F (180°C).
   • In a medium bowl, combine the graham cracker crumbs and granulated sugar.
   • Add the melted butter and mix until the crumbs are evenly moistened.
   • Press the mixture firmly into the bottom of a 9×13-inch baking pan.
   • Bake for 8-10 minutes, until lightly golden. Let it cool while you prepare the filling.
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2. Make the Lemon Filling:
   • In a medium saucepan, whisk together the sugar, flour, and cornstarch.
   • Gradually add the water, whisking constantly until smooth.
   • Cook over medium heat, stirring frequently, until the mixture comes to a boil and thickens.
   • Remove from heat and quickly whisk in the beaten egg yolks.
   • Stir in the lemon zest, lemon juice, and butter until smooth and well combined.
   • Pour the lemon filling over the baked crust and spread it evenly.
3. Prepare the Meringue:
   • In a clean, dry bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form.
   • Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
   • Beat in the vanilla extract.
4. Assemble and Bake:
   • Spread the meringue evenly over the lemon filling, ensuring it touches the edges of the pan to prevent shrinking.
   • Use the back of a spoon to create decorative peaks in the meringue.
   • Bake in the preheated oven for 10-12 minutes, until the meringue is lightly browned.
5. Cool and Serve:
   • Let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing.
   • Cut into squares and enjoy these delicious lemon meringue bars!

These bars offer the perfect combination of a crunchy crust, tangy lemon filling, and fluffy meringue topping. Enjoy