Lemon Meringue Bars - flour

Method

• Crust:
• Preheat oven to 350 degrees. Combine flour, sugar and lemon zest in the bowl of a food processor or a large mixing bow. Pulse in the butter (or rub in with your fingertips) until the butter is well distributed and the mixture resembles moist sand. Pour into a 9x13-inch baking dish and spread evenly. Press down to create a firm, even layer. Bake for 20 minutes or until edges are lightly browned.
• Filling:
• While crust is cooking, prepare the filling. Combine sugar, lemon zest, lemon juice, salt, eggs , flour and baking powder in a large bowl and whisk together until smooth (this can also be done in a food processor). When crust is done, pour the filling into the hot crust and return to the oven. Bake for about 17-20 minutes, until the filling is set. Edges may be lightly browned, depending on the pan.
• Meringue:
• While filling is baking and getting close to finished, prepare the meringue. Beat the egg whites to soft peaks in a large, clean mixing bowl, adding the sugar and salt gradually while beating. Begin adding the sugar/salt when the egg whites are foamy. Once to soft peak stage, spread evenly onto the hot, cooked filling and return the pan to the oven. Bake for 8-10 minutes, until lightly browned at the peaks.
• Cool completely on a wire rack before slicing. Use a slightly damp knife to cut through the meringue cleanly when ready to cut into bars.