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Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a greased 9x9-inch baking dish to form a crust. Bake for 8-10 minutes or until lightly golden. Remove from the oven and set aside.
Prepare the Creamy Filling:
In a separate bowl, whisk together the sweetened condensed milk, lemon juice, egg yolks, and lemon zest. Pour the filling over the prepared crust and spread evenly.
Make the Meringue:
In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form. Add vanilla extract and mix until combined.
Assemble the Bars:
Spoon the meringue over the lemon filling, spreading it out to cover the entire surface. Bake for an additional 10-15 minutes or until the meringue is golden brown.
Cool and Serve:
Allow the bars to cool completely before cutting into squares. The longer they cool, the easier they are to slice. Refrigerate for at least 2 hours before serving for best results.
Serving and Storage Tips:
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