Make the Crust:

• Spray a 9×13-inch baking dish with nonstick spray and line it with parchment paper, leaving an overhang on both long sides.

• In a food processor, pulse the flour, cornstarch, salt, and powdered sugar to combine. Add cold butter and pulse until the mixture resembles crumbs (10-15 seconds).

• Press the mixture evenly into the prepared pan, slightly up the sides. Refrigerate for 30 minutes (or freeze for 15 minutes).

• Preheat the oven to 350°F and bake for 15-20 minutes, until the edges are golden.

Make the Lemon Filling:

• While the crust bakes, whisk together eggs, granulated sugar, flour, lemon juice, and lemon zest in a large bowl until the mixture is smooth and no lumps remain.

• After the crust is baked, quickly stir the lemon filling and pour it over the crust.

• Bake the assembled bars for 20-25 minutes, until the top is lightly browned and the custard is set.

• Let cool to room temperature before refrigerating until fully chilled and firm.

Assemble and Cut the Bars:

• Once chilled, lift the bars using the parchment overhang and transfer them to a cutting board.

• Cut into even squares, cleaning the knife between slices for clean edges. Dust with powdered sugar.

Make the Meringue:

• Beat egg whites with an electric mixer until frothy, gradually adding granulated sugar until stiff peaks form.

• Pipe or spoon the meringue onto the cooled lemon bars.

• Lightly brown the meringue with a kitchen torch or broil under high heat for 1-2 minutes, keeping an eye on them.

Serve and Enjoy!