You make Lemon Meringue Bars.

Yesterday, I decided to try out one of my Mom’s recipes, a twist on lemon bars: shortbread crust, creamy lemon filling, and a layer of meringue on top. They are fantastic. The meringue is so fluffy, it makes the whole lemon bar seem light and delicate. I highly recommend these.

Kyle is getting a little tired of lemon dessert, though. Maybe I will move into savory lemon recipes next.

(My lemon tart)

UPDATE: Lemon Meringue Pie Bars Recipe

Crust:

1 c butter
.5 c powdered sugar
2 c flour
.25 tsp salt

Blend ingredients together and press into a 13X9 pan. Bake 350 degrees for 25 minutes.

Filling:

1.3 c sugar
.5 c cornstarch
dash of salt
1.75 c water
4 egg yolks, slightly beaten
2 Tbs butter
2 Tbs lemon zest
.5 c lemon juice (4 lemons?)

In a medium saucepan, combine sugar, cornstarch, and salt. Gradually add water and stir until smooth. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Stir about half of the mixture into the egg yolks and then return the egg-yolk-mixture to the pan. Stir over low heat until mixture bubbles. Remove from heat. Stir in butter, zest, and lemon juice. Pour filling over crust.

Meringue

4 egg whites
.25 tsp cream of tarter
.5 c sugar

Beat ingredients until peaks form. Spread over hot filling.

Bake at 350 degrees until meringue is light golden brown, roughly 25 minutes. Refrigerate 1 hour or longer before serving.