Lemon Meringue Bars
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Lemon Meringue Bars
  Lemon    Meringue  
Last updated 6/12/2012 1:22:01 AM. Recipe ID 54460. Report a problem with this recipe.
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      Title: Lemon meringue bars
 Categories: New, Text, Import
      Yield: 4 Servings
 
      1 pk Piecrust Mix
    1/4 c  Sugar
      4    Eggs
      1 c  Sugar
  1 1/2 ts Grated Lemon Rind
    1/4 c  Lemon Juice
      1 tb Flour
      2    Egg Whites, At Room Temp
    1/8 ts Cream Of Tartat
      3 tb Sugar
 
  Preheat oven to 350 degrees. 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 inch baking pan. Bake in a
  moderate (350 degree) 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 tablespoons sugar, 1 tablespoon at a time, until meringue
  forms stiff peaks. Remove pan from oven. Raise oven temperature to
  very hot (450 degrees). 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
  
  




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Recipe ID 54460 (Apr 03, 2005)

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