Lemon Meringue Bars
Last updated 6/12/2012 1:22:01 AM. Recipe ID 54460. Report a problem with this recipe.
Title: Lemon meringue bars
Categories: New, Text, Import
Yield: 4 Servings
1 pk Piecrust Mix
1/4 c Sugar
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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