Aaaaaaw Spring!  Officially it is here and nothing says spring like the fresh color, fresh smell, and fresh taste of lemon!  One look, one whiff, one bite and that signature lemon just makes me happy –

These Lemon Meringue Bars are a great way to celebrate warmer, sunnier days.  {Still stuck in the cold?? Make a batch, close the blinds and just pretend…}

I love these bars – all the great zesty lemon taste of meringue pie in an easy-to-make and easy-to-serve bar.  You may even like these bars better than the pie – the sweet flaky crust on these is amazing!  What are you waiting for??  Get you lemon on!

Got a craving for more luscious lemon?  Try our Lemon Souffle Pancakes, Strawberry Lemonade Poke Cake, Lemon Zucchini Loaf. Lemon Sheet Cake,  Lemon Muddy Buddies, Lemon Curd, or Lemon Sauce.  That’s a lot of fresh lemon flavor!

Lemon Meringue Bars

Ingredients

1 cup unsalted butter, softened
1 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 3 tablespoons powdered sugar
2 tablespoons plus 1 teaspoon freshly grated lemon zest
1/4 teaspoon coarse salt
6 large eggs, plus 4 large egg whites
2 1/4 cups plus 2 tablespoons granulated sugar
3/4 cup plus 3 tablespoons fresh lemon juice

Directions

Preheat oven to 350. Make crust: Put 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.  (Or blend with a pastry cutter.)

Transfer mixture to a 9-by-13-inch rimmed baking sheet.  Press batter evenly into baking sheet.  Chill in freezer 10 minutes.  Bake until golden, 20 to 22 minutes.  Keep the oven at 350 and let the crust  cool on a wire rack while you make the filling.

Whisk together the 6 whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest.  Pour over crust.  Bake until filling is set, 18 to 20 minutes.  Keep the oven at 350 and let cool while you make the meringue topping.

Put 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 meringue over filling, swirling to create soft peaks.  Bake until meringue begins to brown, 8 to 10 minutes.  Let cool completely.  Cut into bars.

Bars can be refrigerated in an airtight container, up to 1 day.  Makes 12 bars

Recipe adapted from Martha Stewart