Sunny Lemon Meringue Treats

1. Preheat oven to 350°F (175°C). Line a 9-inch square pan with foil, leaving an overhang, and lightly spray.
2. Mix the cookie crumbs with melted butter until evenly moistened, then press firmly into the pan.
3. Bake 14 minutes, until edges start to turn golden.

Lemon Layer

1. 1. While the crust bakes, whisk together sugar, salt, and lemon zest in a bowl. Add lemon juice and eggs, whisking until smooth.
   2. Pour the lemon mixture over the hot crust.

1. Bake 18–22 minutes, until edges are set but the center is slightly jiggly.
2. Cool completely, then refrigerate for at least 3 hours or overnight.

Marshmallow Meringue

1. Bring 2 inches of water to a simmer in a saucepan.
2. Place a heatproof bowl over the pan and whisk egg whites and sugar constantly for 5–7 minutes, until mixture reaches 140°F (60°C) and sugar dissolves.
3. Transfer to a stand mixer and beat 5–7 minutes until glossy, thick, and forming stiff peaks.

Assembly

1. 1. Lift chilled bars from pan using the foil overhang.
   2. Spread meringue on top, swirling decoratively.

1. Toast with a kitchen torch or under a broiler for 1–2 minutes, watching carefully.
2. Cut into squares with a hot, clean knife for neat edges.
3. Serve immediately for the best texture.