Citrus meringue fingers

Yield: 24 Servings

Measure Ingredient
100 grams Butter
100 grams Castor (granulated) sugar
3 Eggs; separated
1 large Lemon; grated rind of
2 tablespoons Lemon juice
200 grams S.r. flour sifted
50 grams Chopped nuts (hazel-walnuts)
150 grams Icing (powdered) sugar; sifted

From: ynnuf@... (Doreen Randal) Date: Mon, 29 Nov 93 21:09:38 PST Cream butter and sugar until light and fluffy. Beat in egg yolks, lemon rind and juice. Gradually beat in flour until fairly stiff. Press into shallow 28x18 cm tin lined with baking paper. Sprinkle nuts over top. Whisk egg whites until stiff. Gradually whisk in the icing sugar reserving 1 Tbs.

Spread meringue evenly over the nuts pulling into peaks. Sprinkle with reserved icing sugar. Bake at 160 C. (325 F.) for approx. 45 mins. or until golden brown. Cool in tin then cut into fingers.

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