Preparation Steps

• Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
• In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture evenly into the bottom of the prepared pan.
• Bake the crust for 10 minutes. Remove from oven and let it cool slightly while you prepare the filling.
• In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
• Remove from heat and stir in lemon zest, lemon juice, and butter until butter is melted and well combined. Pour the lemon filling over the prepared crust and spread evenly.
• In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
• Spread the meringue evenly over the lemon filling, making sure to cover the filling all the way to the edges to prevent shrinking.
• Bake for 12-15 minutes, or until the meringue is golden brown. Let the bars cool completely in the pan on a wire rack.
• Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve.