Strawberry Lemon Meringue Bars

FOR THE BARS

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 2 tablespoon corn starch
• 1/4 teaspoon salt
• 3/4 cup butter
• 4 eggs, lightly beaten
• 1 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon finely shredded lemon peel
• 3/4 cup lemon juice
• 1/4 cup half-and-half
• Powdered sugar

FOR THE MERINGUE

• 5 egg whites (room temperature eggs)
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup granulated sugar

FOR THE BARS

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease foil; set aside.
2. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch, and salt.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Press mixture into the bottom of prepared pan.
5. Bake for 18 to 20 minutes or until edges are golden.
6. Meanwhile, for filling, in a medium bowl stir together eggs, the granulated sugar, the 3 tablespoons flour, the lemon peel, lemon juice, and half-and-half.
7. Pour filling over hot crust.
8. Bake for 15 to 20 minutes more or until center is set.
9. Cool completely in pan on a wire rack.
10. Grasping foil overhang, lift from pan.

FOR THE MERINGUE

1. Beat the egg whites using a mixer on medium speed (or by hand) until they are broken up and frothy.
2. Add the cream of tartar, salt, and vanilla extract.
3. Beat to soft peaks on medium-high speed.
4. Gradually add the sugar, a couple of tablespoons at a time, until it has all been incorporated.
5. Continue beating until glossy, stiff peaks form. At this point, you can’t overbeat the meringue, so keep beating until you’ve got those glossy, firm peaks!
6. Cut into bars.
7. Cover and store in the refrigerator.