Saturday, April 22, 2017

Lemon Meringue Bars

My parents came for Easter and my dad loves anything lemon.  These were AWESOME!  We took them to the beach(4 hour drive) and they transported well!

Lemon Meringue Bars

Crust:
2 cups all-purpose flour
1/2 cup sugar
1 tbsp lemon zest
3/4 cup butter, chilled and cut into chunks

Filling:
1 1/2 cups sugar
1/3 cup fresh lemon juice
1/4 cup all-purpose flour
1/4 tsp salt
4 large eggs
1 tbsp lemon zest
1/2 tsp baking powder

Meringue:
4 large egg whites
1/2 cup sugar
pinch salt

Preheat oven to 350F.
To make the crust, combine flour, sugar and lemon zest in the bowl of a food processor (or a large mixing bowl, if you prefer to work by hand). Pulse in butter (or rub in with fingertips) until butter is well distributed and the mixture resembles moist sand. Pour into a 9×13-inch baking dish and spread evenly. Press down to create a firm, even layer.
Bake for 20 minutes or until edges are lightly browned.

While crust is cooking, prepare the filling. Combine all filling ingredients in a large bowl and whisk together until smooth (can also be done in a food processor). When crust is done, pour filling into hot pan and return to oven.
Bake for about 17-20 minutes, until filling is set. Edges may be lightly browned, depending on the pan.

While filling is baking and getting close to finished, prepare the meringue. Beat egg whites to soft peaks in a large, clean mixing bowl, adding the sugar and salt in gradually while beating, beginning when the egg whites are foamy. Spread evenly onto hot, cooked filling and return pan to oven. Bake for 8-10 minutes, until lightly browned at the peaks.

Cool completely on a wire rack before slicing. Use a slightly damp knife to cut through the meringue cleanly when ready to cut into bars.

Makes 24 bars.

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