Shortbread Crust

• Shortbread cookie crumbs (2¼ cups)
• Unsalted butter (3 tablespoons, melted)

The crust is the foundation of these bars. Using shortbread cookie crumbs gives you a rich, buttery base with just the right amount of sweetness. When perfectly pressed and baked, it becomes sturdy enough to hold the lemon filling while remaining tender and slightly crumbly.

Lemon Filling

• Granulated sugar (1½ cups)
• Fresh lemon juice (⅔ cup)
• Lemon zest (2 tablespoons)
• Large eggs (4)
• All-purpose flour (¼ cup)
• Salt (¼ teaspoon)

The lemon filling is the heart of the recipe. Fresh lemon juice and zest provide that bold, tangy flavor, while eggs and flour create a smooth, custard-like texture that sets beautifully when baked. The result is a bright, silky lemon layer that contrasts perfectly with the buttery crust.

Meringue Topping

• Egg whites (4)
• Granulated sugar (¾ cup)
• Cream of tartar (¼ teaspoon)
• Vanilla extract (½ teaspoon)