Ingredients

makes 12

　　2 sticks (16 tablespoons) 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

　　

Step 1

Preheat the oven to 350°F. 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. Mix on medium speed until well blended.

　　

Step 2

Transfer the mixture to a 9 × 13-inch rimmed baking sheet. Press the batter evenly into the baking sheet. Chill in the freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.

　　

Step 3

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. Pour over the crust. Bake until the filling is set, 18 to 20 minutes. Let cool completely on a wire rack. Keep the oven at 350°F.

　　

Step 4

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. Beat on medium-high speed until stiff peaks form.

　　

Step 5

Using an offset spatula or the back of a spoon, spread the meringue over the filling, swirling to create soft peaks. Bake until the meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. The bars can be refrigerated in an airtight container up to 1 day.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.