Preheat oven to 350°F (180°C). Lightly grease and line an 8 x 11 inch baking pan. In a food processor, pulse fine sugar, icing sugar, flour, butter and salt into a fine crumb. Transfer dough to prepared baking pan and press firmly into pan. Bake for 18-20 minutes until edges are golden brown. Cool completely. 

Reduce oven to 325°F (160°C). In a large bowl, whisk together eggs, egg yolks and sugar. Add flour, lemon zest, lemon juice and Iceberg Vodka; whisk to combine. Pour over cooked base and bake for 30 minutes until set. Transfer to a cooling rack. 

For the meringue, in a large bowl using a hand blender, beat cream of tartar and egg whites until frothy. Gradually add in sugar. Continue to beat with the high setting until stiff peaks form and egg whites are silky. Spoon meringue onto cooked lemon bars. Bake at 350°F (180°C) for 11 minutes until tops of egg whites are golden brown. Cool and cut into bars and serve.