Sunny Lemon Meringue TreatsBright

Sunny Lemon Meringue Treats
Bright, tangy lemon filling topped with fluffy golden meringue — sunshine in every bite!
🛒 Ingredients (Makes 12 squares)
For the Crust:
1 cup (225 g) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp salt
For the Lemon Filling:
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large egg yolks (reserve whites for meringue)
2 whole eggs
2/3 cup fresh lemon juice (about 3–4 lemons)
1 tbsp lemon zest
1/4 tsp salt
For the Meringue:
4 egg whites (room temperature)
1/2 tsp cream of tartar
3/4 cup granulated sugar
1/2 tsp vanilla extract
👩‍🍳 Instructions
1️⃣ Make the Crust
Preheat oven to 350°F (175°C).
In a bowl, cream butter and sugar until light.
Mix in flour and salt until crumbly.
Press evenly into a greased or parchment-lined 9×13-inch pan.
Bake 15–18 minutes until lightly golden.
2️⃣ Prepare Lemon Filling
Whisk sugar and flour together.
Add egg yolks, whole eggs, lemon juice, zest, and salt.
Mix until smooth.
Pour over warm crust.
Bake 20–25 minutes until set but slightly soft in center.
3️⃣ Make the Meringue
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff glossy peaks form.
Mix in vanilla.
4️⃣ Top & Brown
Spread meringue over hot lemon layer, sealing edges to crust.
Bake 10–12 minutes until lightly golden.
(Or broil 1–2 minutes — watch carefully!)
5️⃣ Cool & Slice
Let cool completely at room temperature, then chill 1–2 hours before slicing for clean cuts.