Lemon Meringue Bars

by Cindy

This week the category is lemon and I decided to make a new recipe that I cut out of a magazine years ago.  I have collected probably over a hundred recipes over the last 20 years that I want to try. The problem was that there have been many years in my life that I was dieting, so I didn't really want to put the added temptation on myself, so I didn't try them.   Now since we have started the blog, I have had a the opportunity to start trying out all those recipes that looked good enough to cut out of magazines and papers. 

I have been wanting a lemon ice box pie or bar recipe for a long time, and that's why I cut this recipe out of Woman's Day magazine in 2004.  These bars have a light flavor of lemon and are very sweet and rich.  I love meringue so of course that part I really like.  I simplified the recipe by using a refrigerated sugar cookie dough, but I think a graham cracker crust would have worked well with this too.  I also think it would be good  made in a baked pie crust.  The lemon filling is so simple and  is made like a chess pie, by just mixing the ingredients together and baking them.  If I make this recipe again, I think I might try putting the filling into a baked pie crust and then following all of the instructions after that.  Lemon is a fresh taste and these lemon bars are delicious and easy to make. 

Lemon Meringue Bars

1 batch of cookie dough

Lemon Filling

4 large eggs, at room temperature

2 1/4 cup sugar

1/4 cup all purpose flour

1 t baking powder

1 T freshly grated lemon peel

1/2 cup fresh lemon juice (I used the juice from one lemon

which I used for the grated peel and added the bottled

 ReaLemon Juice to 1/2 c)

Meringue

Whites of 3 large eggs, at room temperature

1/4 t cider vinegar

1/3 cup sugar

1.  Heat oven to 350 degrees.  Line a 13 x 9 inch baking pan with foil, letting foil extend above pan at both  ends.  Coat foil with nonstick spray.

2.  Pat dough over bottom and slightly up sides of pan.

3.  Bake 15 minutes or until pale golden.

                                                          

  

4.  Meanwhile make Filling:  In a mixer beat eggs then add the sugar.  Add the rest of the filling ingredients.  Pour over hot crust.  Bake 20 minutes until filling sets slightly.

                                                                                                               

  5.  Meringue:  Beat egg whites in a medium bowl with mixer on high speed until foamy.  Add vinegar; beat until soft peaks from.  Beat in sugar, about 1 T at a time.  Beat 5 minutes more or until stiff peaks form when beater is lifted.

6.  Spread the meringue over filling to cover, making swirls with back of spoon.

  

7.  Bake 15 to 18 minutes until peaks of meringue are golden brown.  Watch closely toward the end.  Cool completely on a wire rack.  Lift foil by ends onto a cutting board; cut in bars.

Recipe by Woman's Day Magazine

4/1/04