Christina's Lemon Meringue Bars

adapted from Martha Stewart

Crust:
2 Sticks of Butter, unsalted
2 C flour
1/2 C powdered sugar
2 Teaspoons lemon zest
1/4 teaspoon salt

Lemon:
6 large whole eggs
2 C granulated sugar
1 C lemon juice (at least half should be fresh squeezed for best results)
2 T lemon zest

Meringue:
4-5 egg whites
1/2 cup granulated sugar

Preheat oven to 350°F.

Make crust: Put butter, flour, confectioner's sugar, lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until blended.

Transfer mixture to a 9 x 13-inch rimmed baking sheet. Press batter evenly into baking sheet. Bake 20-22 minutes till golden brown. Chill in freezer for 10 minutes. Let cool completely on a wire rack.

Make filling: Whisk together whole eggs, granulated sugar, the lemon juice, and lemon zest. Pour over crust. Bake for 18 to 20 minutes making sure the filling is set. Let cool completely on a wire rack. Keep oven at 350°.

Make meringue topping: Put egg white in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Add sugar and mix at end.

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