Lemon Meringue Bars

Submitted by deborah03

"I got this recipe from the latest copy of Martha Stewart Living magazine. I haven't tried it yet but they look delicious."

 

• Ready In: 1hr 40mins
• Ingredients: 14
• Yields: 12 bars
• Serves: 12

ingredients

• 1 cup unsalted butter, softened
• 1 3⁄4 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1⁄4 cup confectioners' sugar
• 3 tablespoons confectioners' sugar
• 2 tablespoons lemon zest, freshly grated
• 1 teaspoon lemon zest, freshly grated
• 1⁄4 teaspoon coarse salt
• 6 large eggs
• 4 large egg whites
• 2 1⁄4 cups granulated sugar
• 2 tablespoons granulated sugar
• 3⁄4 cup fresh lemon juice
• 3 tablespoons fresh lemon juice

directions

1. Preheat oven to 350°F.
2. Make crust: Put butter, flour, confectioner's sugar, 2 tsp lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until blended.
3. Transfer mixture to a 9 x 13-inch rimmed baking sheet. Press batter evenly into baking sheet. Bake 20-22 minutes till golden brown. Chill in freezer for 10 minutes. Let cool completely on a wire rack.
4. Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake for 18 to 20 minutes making sure the filling is set. Let cool completely on a wire rack. Keep oven at 350°.
5. Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
6. Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake util meringue begins to brown, 8 to minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container for up to 1 day.