Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

Mix flour and powdered sugar in a bowl, then cut in butter until mixture forms coarse crumbs. Press into pan and bake 15–18 minutes until lightly golden.

In a separate bowl, whisk eggs and granulated sugar until smooth, then stir in fresh lemon juice. Pour over baked crust.

Bake for 20–25 minutes until filling is set but slightly jiggly. Cool completely.

Whip egg whites until soft peaks form, gradually add sugar, and beat until stiff peaks. Spread over cooled lemon layer.

Reduce oven to 325°F (160°C) and bake 10–12 minutes until meringue is lightly golden. Cool before slicing.

Lift from pan using parchment, cut into bars, and serve at room temperature or chilled.