Instructions
Preheat oven to 175°C (350°F). Grease or line a 9×13-inch baking pan.
Make the crust: In a bowl, cream butter and sugar until light. Add flour and salt; mix until crumbly. Press evenly into the pan. Bake for 18–20 minutes, until lightly golden.
Prepare filling: In another bowl, whisk eggs, sugar, flour, lemon juice, and zest until smooth. Pour over the hot crust. Bake for 20–25 minutes, until set.
Make meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until glossy, stiff peaks form.
Top and bake: Spread meringue over the hot lemon layer, sealing edges to prevent shrinking. Bake for 10–12 minutes, until meringue is golden.
Cool & slice: Let cool completely before cutting into bars.
Tips:
Use fresh lemon juice for the best flavor — bottled won’t give the same brightness.
For extra stability, refrigerate bars before slicing.
If you like a more tart dessert, add a little extra zest to the filling.
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