London Bars

READY IN: 1hr 40mins
Recipe by mydesigirl

Welcome to one of my adopted recipes. I have yet to make this, but I hear it is good, yet needs a tweak or two, based on a very helpful reviewer. When I do make it, I may try adding the pecans to the crust and sprinkling a few on top of the meringue for a garnish.***ADOPTED AGAIN***

Top Review by Jellyqueen

These were fantastic. I was like L4C, the dough is very stiff and takes some work getting it to stretch for the entire pan, but it did and it turned out fine. I did use strawberry preserves, because that is what I had on hand, and I also used a bit more than called for. This is a very rich dessert. I will be making it again, but I think next time, I may cut the sugar for the meringue in half.

Ingredients Nutrition

Directions

  1. Cream butter in a large mixing bowl; gradually add 1/4 cup sugar, beating until light and fluffy.
  2. Add egg yolks, one at a time, beating well after each addition.
  3. Stir in flour, blending well.
  4. Press mixture into a lightly greased 15 x 10 x 1" jelly-roll pan.
  5. Bake at 350 degrees Fahrenheit for 25 minutes or until lightly browned.
  6. Remove from oven; cool in pan.
  7. Spread raspberry preserves over baked crust.
  8. Beat egg whites (at room temperature) in a medium mixing bowl until foamy.
  9. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
  10. Fold in vanilla.
  11. Spread meringue over preserves.
  12. Sprinkle with pecans.
  13. Bake at 350 degrees Fahrenheit for 15 minutes or until lightly browned.
  14. Cool slightly; cut into 2 x 1-inch bars with a warm knife.
  15. Remove to wire racks to cool completely.
  16. Store in airtight containers.

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