Title: Lemon Meringue Bars
Categories: Bars, Cookies
Yield: 3 Servings
1 pk Pie crust mix
1/4 c Sugar
4 Eggs
1 c Sugar
1 1/2 ts Lemon zest; grated
1/4 c Lemon juice
1 tb Flour
2 Egg whites;
- at room temperature
1/8 ts Cream of tartar
3 tb Sugar
Preheat oven to 350°F. Blend pie crust mix, the 1/4 cup of sugar
and 1 of the eggs in medium-size bowl with a pastry blender. Pat dough
gently in to a greased 13x9x2" baking pan. Bake in a moderate
(350°F) oven for 10 minutes. Remove to wire rack, leaving oven on.
Beat the 3 remaining eggs and the 1 cup sugar in a medium-size bowl
with electric mixer until light and fluffy. Beat in lemon rind and
juice and flour; pour mixture over pie crust. Return to oven; bake
15 minutes longer. Beat egg whites with cream of tartar in a
medium-size bowl with an electric mixer until frothy. Beat in
remaining 3 tb sugar, 1 tb at a time, until meringue forms stiff
peaks. Remove pan from oven. Raise oven temperature to very hot
(450°F). Spread meringue mixture over lemon mixture. Return to oven
and bake 5 minutes more or until meringue peaks are golden brown.
Cool on wire rack. Cut with a wet knife into bars
