Lemon Pie Bars with Strawberry Meringue

Makes one 9×5 loaf pan (about 8 big slices or 16 squares) | Filling adapted from Bravetart; meringue inspiration from Erin McDowell

Ingredients:

For the graham cracker crust:

120g graham cracker crumbs
Pinch of kosher salt
12g light brown sugar
42-56g unsalted butter (as needed), melted

For the lemon-elderflower filling:

250g granulated sugar
1/4 tsp kosher salt
53g cornstarch
6 large egg yolks
Zest of 3 lemons
170g freshly squeezed lemon juice
340g water
42g elderflower liqueur (such as St. Germain)

For the strawberry swiss meringue:

30g freeze-dried strawberries
180g granulated sugar
120g egg whites
1/8 tsp cream of tartar
Pinch of kosher salt

Method:

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