lemon meringue bars.

Happy Monday, friends!
I am back this week with a fantastic recipe to share with all of you.
Like, so fantastic, I could not stop eating these. :)

I love anything lemon, especially in summer.
And if you happened to miss my mom's class a few nights ago,
this is one of the recipes I made for her.
They were easy, and if you aren't into the idea of making a lemon meringue pie,
these bars were the perfect alternative.

{And here is my caveat for you as well: Martha gets real exact with her measurements, which is probably why these turn out so well. But it is so annoying. I can't stand it. But, get over it like I did and make these. You'll love Martha again, even if her precise-ness is nauseating! :) }

Lemon Meringue Bars
{From Martha Stewart}

2 sticks unsalted butter, softened
1 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 3 tablespoons confectioners 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

1. 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.
2. 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. Let cool completely on a wire rack.
3. Make filling: Whisk together 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. Let cool completely on a wire rack. Keep oven at 350.
4. Make 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.
5. 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.

PS.
Let me know if you try these
and fall deeply in love with them like I did. :)
Enjoy your Monday, xo! :)