Lemon Bars with Meringue

This is a big departure from the regualr lemon bars I've been making - what have I been doing?? My sister-in-law calls them refreshing bites of lemon ice cream. I did not do the meringue and I think that would have made this 6 stars. Freezing the lemon bars not only makes them last longer but it truely brings out a burst of lemon flavor coupled with the perfect crust. I did put confectioners sugar on the top before serving. While I was making these little delights I was wondering is all this necessary? But in true Keller fashion each step brought me closer to perfection. Somehow finding a quarter sheet pan was difficult for me so I used a baking dish and it came out perfect. I cut the sides off (believe me nothing goes to waste - I've been nibbling at them) and had no problem getting them out in one piece. I was careful to make sure the crust was even which took some work but was worth it!