Preheat your oven to 175°C (350°F). Line an 8x8 inch square baking pan with parchment paper for easy removal.

In a large mixing bowl, beat together the softened butter and powdered sugar until creamy and well combined.

Add the vanilla extract and mix. Gradually stir in the flour and a pinch of salt.

Press this mixture firmly into the bottom of the prepared pan.

Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown.

While the crust is baking, whisk together the eggs, granulated sugar, freshly squeezed lemon juice, lemon zest, cornstarch, and 1/4 cup of all-purpose flour in a separate bowl.

Mix until the mixture is smooth and well-combined.

Once your crust has baked and slightly cooled, pour the lemon filling over it and return the pan to the oven.

Bake for an additional 25 minutes, or until the filling is just set and not jiggly.

In a clean mixing bowl, whisk the egg whites with cream of tartar until soft peaks begin to form.

Gradually add granulated sugar, beating until the meringue becomes glossy and stiff peaks form.

Blend in the vanilla extract for added flavor.

Spread the fluffy meringue mixture evenly over the cooled lemon layer in the baking pan.

Use a spoon to create swirls and peaks on the surface.

For a beautiful golden finish, torch the meringue lightly or place it under the broiler for 1-2 minutes—watch closely to avoid burning!

Allow the tart to cool for about an hour, then refrigerate.

Once chilled, slice into bars and serve cold for the best texture and flavor experience.