| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | pk | Piecrust Mix |
| 1/4 | c | Sugar |
| 4 | Eggs | |
| 1 | c | Sugar |
| 1 1/2 | ts | Grated Lemon Rind |
| 1/4 | c | Lemon Juice |
| 1 | Tbl Flour | |
| 2 | Egg Whites, At Room Temp | |
| 1/8 | ts | Cream Of Tartat |
| 3 | Tbl Sugar |
INSTRUCTIONS
Preheat oven to 350 degrees. Blend pie crust mix, the 1/4 cup of sugar and 1 of the eggs in medium-size bowl with a pastry blender. Pat dough gently in to a greased 13x9x2 inch baking pan. Bake in a moderate (350 degree) oven 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. Raise oven temperature to very hot (450 degrees). 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 Posted to MC-Recipe Digest V1 #214 Date: Fri, 23 Aug 1996 11:47:17 -0400 From: kathy <[email protected]> NOTES : Category: Cookies Main Ingredient: Lemon Juice Sevirngs: 3
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