Name: Lemon Meringue Bars
Yield: 1
Ingredients: 2 stick unsalted butter -; 1 3/4 c. plus 2 tablespoons all-purpose flour -; 1/4 c. plus 3 tablespoons confectioners sugar -; 2 tbsp. plus 1 teaspoon freshly grated lemon zest -; 1/4 tsp. Coarse salt -; 6 large eggs -; 2 1/4 c. plus 2 tablespoons granulated sugar -; 3/4 c. plus 3 tablespoons fresh lemon juice -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Lemon Meringue Bars

1. 2 stick unsalted butter -

2. 1 3/4 c. plus 2 tablespoons all-purpose flour -

3. 1/4 c. plus 3 tablespoons confectioners sugar -

4. 2 tbsp. plus 1 teaspoon freshly grated lemon zest -

5. 1/4 tsp. Coarse salt -

6. 6 large eggs -

7. 2 1/4 c. plus 2 tablespoons granulated sugar -

8. 3/4 c. plus 3 tablespoons fresh lemon juice -

How to cook deliciously - Lemon Meringue Bars

1. Stage

Preheat oven to 350 degrees. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.

2. Stage

Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.

3. Stage

Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to 20 minutes. Let cool completely on a wire rack. Keep oven at 350 degrees.

4. Stage

Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.

5. Stage

Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.