Cookies

Lemon-lime Meringue Bars

  • 2 cups Flour, all-purpose
  • 1/2 cup Sugar
  • 1 Cup Cold butter - cut in small chuncks
  • Filling Layer
  • 7 Eggs
  • 1 3/4 cup Sugar
  • 2 teaspoon Lemon zest
  • 1 teaspoon Lime zest
  • 1/2 cup Lemon juice
  • 1/2 cup Lime juice
  • 1/2 cup Flour
  • Meringue Topping
  • 1 Tablespoon Meringue powder
  • 1/4 cup Water, cold
  • 6 2/3 Tablespoons Sugar

    • Preheat oven to 350°. Line a 9"x13" baking pan with foil with 2" over hang on long sides, spray with cooking spray.

    Crust: In a large bowl combine flour and sugar. With pastry blender breakup butter until mixture resembles course crumbs.

    Press mixture into bottom of pan. Prick with a fork. Bake for 25 minutes or untilbeginning to brown on edges.

    Filling: meanwhile, whisk eggs with sugar until combined. Whisk in zests and juices. Gradually whisk in flour until smooth. Pour over crust. Bake 25 minutes until fillingis just set. Cool completely on wire rack. Cover, refrigerate for at least 1 hour.

    Meringue Topping: Preheat oven to 400°.

    In bowl combine meringue powder withwater and 1/2 sugar, beat on high speedfor 5 minutes. Gradually beat in remaining sugar until stiff and dry, about 5 minutes. Place meringue in pastry bag andpipe lattice (or stars) or spoon on topof bars. Bake meringue of 5 - 7 minutes. Cool in pan on rack. With knife dippedin hot water cut into bars.

    Yield: 16 bars

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!