Lemon Pie Bars:

Crust
2 cups shortbread cookie crumbs (I used lemon sandwich cookies)
3 tablespoons unsalted butter, melted

Filling
3 large egg yolks
1 cup granulated sugar
1 cup water
3/4 cup lemon juice
1/3 cup cornstarch
2 teaspoons finely grated lemon zest
1/8 teaspoon salt
1 1/2 tablespoons unsalted butter
1/2 teaspoon vanilla extract

Meringue
3 large egg whites
1/8 teaspoon cream of tartar
3/4 cup marshmallow cream

Heat oven to 350 degrees F. Line a 13x9-inch baking dish with foil; coat foil with cooking spray.

In a medium mixing bowl, stir together cookie crumbs and melted butter until combined; evenly press into bottom of baking dish. Bake 10 minutes or until light golden brown.

To make the filling, whisk egg yolks together in a medium mixing bowl. In a medium saucepan over medium heat, whisk together sugar, water, lemon juice, cornstarch, lemon zest and salt until well combined. Bring mixture to a boil, whisking constantly; whisk half of hot mixture into yolks until combined. Whisk yolk mixture back into saucepan and cook for about another minute, whisking constantly, until thickened and coats the back of a spoon. Strain filling into a medium mixing bowl; whisk in butter and vanilla until combined. Evenly spread lemon filling on top of crust.

Heat oven to 400 degrees F.

To make the meringue, beat egg whites and cream of tartar together, in a large mixing bowl using a mixer on high speed, until stiff peaks form. Beat in marshmallow cream until just combined. Spread meringue over lemon filling. Bake 8-10 minutes or until golden brown. Cool on a wire rack for 1 hour before transferring to refrigerator to cool completely. Lift out foil and slice into bars.

Makes 15 bars