1. Preheat oven to 350F and cover a 9"/9" pan with aluminum foil covering the sides as well.

2. In bowl of a standing mixer, fitted with the paddle attachment place the flour, sugar, salt and lemon zest and beat on low.

3. Cut the butter into small pieces and add it to the dry mix, change setting to medium and continue beating until a sand like mixture is formed.

4. sprinkle the mix evenly in the pan and using your fingers or the back of a spoon press the mix into the pan.

5. Bake for 16-18 minutes or until the sides of the crust are golden. While the crust is baking, make the filling.

6. To make the filling, whisk together all the ingredients in a medium sized bowl.

7. Once the crust comes out of the oven, pour over it the lemon filling and bake for about 20 minutes. The filling should look like it is jiggling. It will set once it has cooled down.

8. Allow the cake to completely cooled to room temperature before cutting.

To Make the Meringue

1. In a medium pan, place the sugar and water and allow to cook over medium heat. Do not stir the sugar. If needed, gently swirl the pan. Cook until the mix reaches 240F.

2. Place the egg whites in a bowl of a standing mixer and beat on medium with the cage attachment until you have a soft peak.

3. Lower speed to low and slowly pour in the sugar syrup. Change the setting back to high and beat for 2 minutes.

4. Stop the mixer and add the cornstarch. Continue beating on high until you have a shiny and stiff meringue.

5. Once the cake has cooled, remove it from the pan and cut it to 16 or 20 pieces. (depends on your choice of size)

6. Place the meringue in a piping bag fitted with your choice of tip and pipe the top of each bar. 

7. Using a hand torch, torch the top of the meringue.