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Via thevanillabeanblog.comHow to make Whole Meyer Lemon Meringue Bars Preheat the oven to 350F. Line a 20 by 20 cm baking pan with two pieces of parchment trimmed to fit in both directions and some extra hanging over for easy removal of the bars when you’re done. In the bowl of your food processor, place the graham crackers, sugar, and salt, and then process until they form fine crumbs. Throw in some melted butter and pulse until well combined to look and feel like wet sand. Now, you will proceed to place on the prepared pan and mix thoroughly with clean hands to ensure the butter is well spread. Press into the pan and bake until golden, that should take about 10 minutes. Leave to cool, while you proceed to make the filling. To make the filling, cut off the stem end of the whole lemon and cut the remaining part into 8 pieces. Remove the seeds and place in a high-speed blender together with the lemon juice, butter, egg yolks, sugar, salt, and vanilla and blend until smooth. Pour over the crust and bake for 30 minutes. Clean out your cooling rack and place on it. Wait for say 10 minutes and then run a knife around the edges. Allow to completely cool and then chill until cold. Remove the parchment gently and transfer to the baking sheet. We recommend making the topping just a few hours before serving. Place the vanilla, sugar, salt, and egg whites in the bowl of your stand mixer. Place over a pan of boiling water. Continue whisking the mixture until the sugar is totally melted. Transfer to the stand mixer and beat on high speed for 2 to 3 minutes. Coat the lemon bars and create patterns if desired.