Lemon Meringue Bars
In our backyard resides a prolific lemon tree. We are forever trying to find new ways to incorporate these lovely yellow fruits into our culinary endeavors so that none go to waste. These lemon bars are a perfect lemony treat!
Prep time:
Cook time:
Serving size: 2
Calories per serving: 2,235
Ingredients:
Cook time:
Serving size: 2
Calories per serving: 2,235
2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 cup cold butter
FILLING:
1 1/3 cups 1-1/3 sugar
1/2 cup lemon juice
4 large eggs, room temperature
1/4 cup all-purpose flour
2 tablespoons grated lemon zest
MERINGUE:
3 large egg whites, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon cream of tartar
7 tablespoons sugar
Directions:
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
In a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light golden brown, 20-25 minutes. Cool completely on a wire rack.
For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and lemon zest until combined. Pour over crust. Bake until set and top is dry, 22-27 minutes.
Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe over hot filling.
Bake until meringue is golden brown, 15-18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, remove from pan. Cut into bars.
Source: tasteofhome.com
In a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light golden brown, 20-25 minutes. Cool completely on a wire rack.
For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and lemon zest until combined. Pour over crust. Bake until set and top is dry, 22-27 minutes.
Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe over hot filling.
Bake until meringue is golden brown, 15-18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, remove from pan. Cut into bars.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
