| 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 <jbird21@mindspring.com>
NOTES : Category: Cookies
Main Ingredient: Lemon Juice
Sevirngs: 3
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