Instructions
- Preheat oven to 325°F (160°C).
- Combine all Crust ingredients in a food processor and pulse until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of a 9x13 inch baking pan.
- Bake the crust for 15-18 minutes, or until lightly golden brown.
- While the crust is baking, prepare the Filling. In a medium bowl, whisk together the eggs and granulated sugar until light and fluffy.
- Whisk in the cornstarch, Meyer lemon juice, Meyer lemon zest, and heavy cream until well combined.
- Pour the filling over the warm crust and bake for an additional 20-25 minutes, or until the filling is set.
- While the filling cools, prepare the Meringue. In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form.
- Spread the meringue evenly over the cooled lemon bars and lightly toast with a kitchen torch or under the broiler for a few seconds.
- Let cool completely before cutting into squares.
