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1
Preheat the oven to 350F.
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2
Make the crust: Put the butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment.
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3
Mix on medium speed until well blended.
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4
Transfer the mixture to a 9 x 13-inch rimmed baking sheet.
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5
Press the batter evenly into the baking sheet.
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6
Chill in the freezer 10 minutes.
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7
Bake until golden, 20 to 22 minutes.
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8
Let cool completely on a wire rack.
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9
Make the filling: Whisk together the whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest.
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10
Pour over the crust.
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11
Bake until the filling is set, 18 to 20 minutes.
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12
Let cool completely on a wire rack.
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13
Keep the oven at 350F.
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14
Make the meringue topping: Put the egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment.
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15
Beat on medium-high speed until stiff peaks form.
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16
Using an offset spatula or the back of a spoon, spread the meringue over the filling, swirling to create soft peaks.
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17
Bake until the meringue begins to brown, 8 to 10 minutes.
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18
Let cool completely.
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19
Cut into bars.
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20
The bars can be refrigerated in an airtight container up to 1 day.
