Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Lemon Filling:
1 cup granulated sugar
1/2 cup fresh lemon juice
2 tablespoons lemon zest
4 large egg yolks
1/4 cup cornstarch
1 1/2 cups water
For the Meringue:
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish.
Bake for 10 minutes, then set aside to cool.
Make the Lemon Filling:
In a medium saucepan, whisk together the granulated sugar, lemon juice, lemon zest, egg yolks, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Once thickened, remove from heat and pour the lemon filling over the cooled crust.
Prepare the Meringue:
In a large bowl, beat the egg whites with an electric mixer until foamy.
Add the cream of tartar and continue to beat until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, beating until stiff peaks form and the sugar is dissolved.
Beat in the vanilla extract.
Assemble and Bake:
Spread the meringue over the lemon filling, making sure to seal the edges to prevent the meringue from shrinking.
Use a spoon or spatula to create peaks in the meringue for a decorative effect.
Bake at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
Allow the bars to cool completely, then refrigerate for at least 1 hour before cutting into squares.
Serve:
Cut the lemon meringue bars into squares and serve chilled.
Enjoy your delicious lemon meringue bars, perfect for any occasion!
