Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pack | Piecrust Mix |
¼ cup | Sugar |
4 \N | Eggs |
1 cup | Sugar |
1½ teaspoon | Grated Lemon Rind |
¼ cup | Lemon Juice |
1 tablespoon | Flour |
2 \N | Egg Whites, At Room Temp |
⅛ teaspoon | Cream Of Tartat |
3 tablespoons | Sugar |
Preheat oven to 350 degrees. Blend pie crust mix, the ¼ 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 Recipe By :