Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray.
Make the crust by stirring together the cookie crumbs and melted butter. Press into the bottom of your pan. Bake for 14 minutes.
While the crust is baking, make the filling. Whisk granulated sugar, salt, lemon juice, and zest in a medium bowl. Whisk in eggs.
Once crust is done, whisk the mixture again, then carefully pour it evenly over the crust. Bake an additional 20 minutes or so, until the edges start to brown and the top looks solid.
Cool completely on the counter. Cover and chill until cold for about 2-3 hours.
When ready to serve, make the meringue. Remove the lemon pie bars from the refrigerator while you make the meringue.
Fill a saucepan with about 2-3 inches of water. Bring to a boil. Whisk egg whites and sugar in a bowl. Place it on top of the pan that’s over the boiling water. Whisk constantly for about 5-7 minutes, until the mixture reaches about 140°F.
Immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Beat at high speed until stiff peaks form, about five minutes depending on your mixer.
Use the foil to remove the lemon bars from the pan. Remove foil and place on a cookie sheet or serving plate.
Frost the top with meringue. Use a kitchen blowtorch to lightly brown the tops of the meringue.
Slice and serve within a few hours.
