Lemon Meringue Bars - unsalted butter

Method

• Preheat the oven to 350F.
• Make the crust: Put the butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment.
• Mix on medium speed until well blended.
• Transfer the mixture to a 9 x 13-inch rimmed baking sheet.
• Press the batter evenly into the baking sheet.
• Chill in the freezer 10 minutes.
• Bake until golden, 20 to 22 minutes.
• Let cool completely on a wire rack.
• Make the filling: Whisk together the whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest.
• Pour over the crust.
• Bake until the filling is set, 18 to 20 minutes.
• Let cool completely on a wire rack.
• Keep the oven at 350F.
• Make the meringue topping: Put the egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment.
• Beat on medium-high speed until stiff peaks form.
• Using an offset spatula or the back of a spoon, spread the meringue over the filling, swirling to create soft peaks.
• Bake until the meringue begins to brown, 8 to 10 minutes.
• Let cool completely.
• Cut into bars.
• The bars can be refrigerated in an airtight container up to 1 day.