Ingredients

• 1 package pie crust mix
• 1/4 cup granulated sugar
• 4 eggs
• 1 cup granulated sugar
• 1 1/2 teaspoons grated lemon rind
• 1/4 cup lemon juice
• 1 tablespoon all-purpose flour
• 2 egg whites, at room temperature
• 1/8 teaspoon cream of tartar
• 3 tablespoons granulated sugar

Instructions

1. Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan.
2. Blend pie crust mix, the 1/4 cup of sugar and 1 of the eggs in a medium size bowl with a pastry blender.
3. Pat dough gently into prepared baking pan.
4. Bake for 10 minutes.
5. Remove to wire rack, leaving oven on.
6. Beat the 3 remaining eggs and the 1 cup sugar in a medium size bowl with electric mixer until light and fluffy.
7. Beat in lemon rind and juice and flour; pour mixture over pie crust.
8. Return to oven; bake 15 minutes longer.
9. Beat egg whites with cream of tartar in a medium size bowl with an electric mixer until frothy.
10. Beat in remaining 3 tablespoons sugar, 1 tablespoon at a time, until meringue forms stiff peaks.
11. Remove pan from oven. Increase oven temperature to 450 degrees F.
12. Spread meringue mixture over lemon mixture.
13. Return to oven and bake 5 minutes more or until meringue peaks are golden brown.
14. Cool on wire rack.
15. Cut with a wet knife into bars.