for 9 portions
1 ½ cups all-purpose flour (185 g)
½ cup powdered sugar (60 g)
½ teaspoon salt
¾ cup unsalted butter (165 g), 1 1/2 sticks, cubed, at room temperature
3 large eggs
1 egg yolk, reserve of white for the meringue
1 cup granulated sugar (200 g)
½ cup lemon juice (120 ml)
1 tablespoon lemon zest
¼ cup all-purpose flour (30 g)
1 egg white
1 pinch of salt
⅓ cup granulated sugar (65 g)
Preheat the oven at 325˚F (170˚C). Grease and line a 23 cm (9 inch) square baking dish with parchment paper and place on a baking sheet.
Prepare the crust: Mix the flour, powdered sugar, salt and butter in a medium bowl and use your hands to stir until crumbly.
Transfer the dough to the prepared pan, and use your hands to press it against the bottom and sides about 2 cm (1 inch). Prick the bottom of the dough with a fork.
Bake in the oven for 20 minutes, until lightly browned.
While the crust is baking, prepare the lemon filling: In a large bowl, whisk together the eggs and yolk. Add granulated sugar, lemon juice, lemon zest and a pinch of salt and whisk together. Whisk in the flour until well blended.
When the crust is baked, remove it from the oven. Pour the lemon filling over the crust and gently return it to the oven for 25 minutes, until the filling stops moving and the centre is set.
While the filling is baking, make the meringue: In a clean, dry medium bowl, use an electric mixer to beat the egg white until stiff peaks form. Add about half of the sugar, beat for 30 seconds, then add the remaining sugar and beat until smooth. Transfer the meringue to a pastry bag with a large tip or to a ziplock bag with one corner cut off.
Place 9 tablespoons of meringue at regular intervals on the lemon bars.
Return to the oven for 10 to 12 minutes, until the meringues are lightly browned.
Let cool completely, then refrigerate for 1 to 2 hours.
Cut into 9 bars. Serve chilled or at room temperature.