Tangy Lemon Bars with Buttery Shortbread Crust Recipe

These Lemon Bars are some of the best that I have ever had! They are so good, my boys go crazy for them!

Ingredients

Crust:

• 2 cups flour
• 1/2 cup powdered sugar
• 3/4 cup cold butter, cut into pieces

Filling:

• 1/2 cup flour
• 1/2 tsp baking powder
• 4 large eggs
• 2 cups sugar
• 1/2 teaspoon lemon zest
• 1/3 cup lemon juice
• Powdered sugar for garnish

Meringue Layer:

• 2 egg whites
• 1/4 cup sugar
• 1/4 teaspoon cream of tartar

Instructions

Crust:

1. Preheat oven to 350°F. Grease and flour a 9×13-inch pan.
2. Combine the flour, powdered sugar, and butter pieces in a food processor. Pulse in short bursts until the mixture forms coarse crumbs. Press the mixture evenly into the prepared pan. Bake for 15 minutes.
3. While the crust bakes, prepare the filling.

Filling:

1. In a large bowl, whisk together the flour and baking powder; set aside. In a separate large bowl, beat the eggs with the sugar, lemon peel, and lemon juice. Stir the dry ingredients into the wet ingredients and mix until smooth. Pour the filling over the baked crust.

Meringue Layer:

1. In a clean glass or metal bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form. Carefully spread the meringue over the filling, working slowly toward the edges. The filling may try to seep through; take your time and spread the meringue evenly to the edges.
2. Bake for 30 to 35 minutes, or until the meringue is golden brown.
3. Sift powdered sugar over the top. Allow the bars to cool completely before cutting into squares.