Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix together the softened butter, 2 cups of flour, and powdered sugar until a crumbly dough forms. Press this mixture evenly into the bottom of the prepared baking dish.
Bake the crust for 20 minutes or until lightly golden. Remove from the oven and set aside.
In another bowl, whisk together 1 1/2 cups granulated sugar, 1/4 cup flour, eggs, lemon juice, lemon zest, and salt until well combined. Pour this lemon mixture over the pre-baked crust.
Bake for an additional 25-30 minutes, or until the lemon filling is set. Remove from the oven and let cool completely before adding the meringue.
Once the bars are cool, preheat your oven to 400°F (200°C) for the meringue. In a clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add in the remaining 1/2 cup granulated sugar, one tablespoon at a time, and continue to beat until stiff peaks form.
Spread the meringue evenly over the cooled lemon filling, making sure to spread it all the way to the edges to seal the bars.
Bake the bars for about 8-10 minutes, or until the meringue is golden brown. Keep a close eye on them to ensure the meringue doesn’t burn.
Allow the bars to cool completely before cutting into squares. Use the parchment paper overhang to lift the bars out of the baking dish for easy slicing.
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