Lemon Meringue Bar

Ingredients:

Lemon bar

• 170 g butter, room temperature, plus 1 tbsp for greasing
• 2 cups premium flour, sifted
• 2 tbsp. sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 4 large eggs
• 2 yolks from large eggs
• 3/4 cup freshly squeezed lemon juice (from about 6 lemons)

Meringue

• 1/2 cup sugar
• 1/4 tsp cream of tartar
• A pinch of fine salt
• 4 whites from large eggs

Preparation:

1. Position a rack in the center of the oven and preheat to 350°F (177°C). Line a 9 x 13-inch (23 x 33 cm) glass baking dish with foil, leaving 2 inches (5 cm) overhang on both sides. Grease the foil and dish with 1 tablespoon (15 g) of butter.
2. Lemon cake crust: Process 1 1/2 cups flour, 1/3 cup sugar, butter, cornstarch, and salt in a food processor until a dough forms, about 1 minute.
3. Press the mixture evenly into the bottom of the prepared pan. Bake until golden around the edges and pale golden in the center (about 30 minutes). Transfer to a wire rack. Reduce the oven temperature to 300°F (150°C).
4. Lemon filling for cakesIn a bowl, whisk together the eggs and yolks, 1 2/3 cups of the remaining sugar, and the remaining 1/2 cup of flour until smooth. Whisk in the lemon juice quickly.
5. Pour the filling over the warm crust and return to the oven. Bake until the filling is set, about 30 minutes. Cool completely on a wire rack, about 30 minutes more.
6. Meanwhile, prepare the meringue: Bring a small amount of water to a boil in a large saucepan. Whisk the sugar, cream of tartar, salt, and egg whites in a large bowl that fits comfortably over the saucepan without touching the water. Place the bowl over the simmering water and continue whisking until the mixture is hot to the touch (130°F/57°C) and the sugar has dissolved (2-3 minutes).
7. Remove from heat and beat with an electric mixer on medium speed until soft peaks form. Increase the speed to high and continue beating until the meringue forms stiff peaks that are still spreadable. Spread the meringue over the chilled lemon squares, making swirls.
8. Preheat the oven to high. Place the lemon meringues inside until the meringues are evenly toasted and golden brown (about 30 seconds). Alternatively, toast the meringues with a blowtorch. Cut into 24 squares and serve immediately or refrigerate.