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Preheat your oven to 350°F (175°C).
In a medium bowl, mix the flour, powdered sugar, and salt together. Cut in the softened butter until the mixture resembles coarse crumbs.
Press the mixture into the bottom of a greased 9x9-inch baking dish, creating an even layer.
Bake the crust for 15-18 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
Prepare the Lemon Cream Filling:
In a medium saucepan, whisk together the sugar, flour, and salt. Gradually add water and whisk until smooth.
Cook the mixture over medium heat, stirring constantly, until it begins to thicken (about 5-7 minutes).
Remove from heat and whisk in the lemon juice, egg yolks, butter, and lemon zest. Continue to whisk until smooth and creamy.
Pour the lemon filling over the slightly cooled crust, spreading it into an even layer.
Make the Meringue:
In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form and the meringue is glossy. Add the vanilla extract and mix to combine.
Spoon the meringue over the lemon filling, spreading it evenly all the way to the edges of the crust to seal in the lemon filling.
Bake the Bars:
Return the bars to the oven and bake for 10-15 minutes, or until the meringue is golden brown.
Remove from the oven and let the bars cool completely in the baking dish on a wire rack before slicing.
Serve:
Once the bars have cooled, slice them into squares and serve chilled or at room temperature.
Serving and Storage Tips:
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