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Lemon Meringue Bars
1 package pie crust mix
1/4 cup granulated sugar
1 cup granulated sugar
1 1/2 teaspoons grated lemon rind
1/4 cup lemon juice
1 tablespoon all-purpose flour
2 egg whites, at room temperature
1/8 teaspoon cream of tartar
3 tablespoons granulated sugar
Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan.
Blend pie crust mix, the 1/4 cup of sugar and 1 of the eggs in a medium size bowl with a pastry blender.
Pat dough gently into prepared baking pan.
Bake 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. Increase oven temperature to 450 degrees F.
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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