LEMON MERINGUE BARS

By AngelaJanet

Ingredients

• CRUST:
• 1/2 cup unsalted butter, softened
• 2 Tbsp solid vegetable shorteneing
• 1/3 cup packed light brown sugar
• 1/3 cup sugar
• Yolks from 2 large eggs
• 1 tsp vanilla
• 1/8 tsp salt
• 1 2/3 cups flour
• LEMON FILLING:
• 4 large eggs, at room temperature
• 2 1/4 cups sugar
• 1/4 cup flour
• 1 tsp baking powder
• 1 Tbsp grated lemon zest
• 1/2 cup fresh lemon juice
• MERINGUE:
• whites of 3 large eggs at room temperature
• 1/4 tsp cidar vinegar
• 1/3 cup sugar

Preparation

Step 1

1. Heat oven to 350. Line 13x9 baking pan with foil; letting foil extend above pan at both ends. Coat foil with nonstick spray.
2. To make crust: Beat first 4 ingredients in a large bowl with electric mixer on medium until well mixed. Beat in yolks, vanilla and salt until blended. On low speed, gradually add flour; beat until just blended. Pat dough over bottom and slightly up sides of pan.
3. Bake 15 minutes or until pale golden and firm when gently pressed.
4. Meanwhile, to make filling: In a food processor or with mixer, process or beat ingredients until blended. Pour over hot crust. Bake 20 minutes until filling sets slightly.
5. To make meringue: Beat egg whites in a medium bowl with mixer on high speed untilfoamy. Beat in sugar, about 1 Tbsp at a time. Beat 5 minutes more or until shiny, stiff peaks form when beaters are lifted.
6. Spread meringue over filling to cover, making swirls with back of spoon.
7. Bake 15 to 18 minutes until peakes are golden brown. Cool completely on wire rack. Cut into bars.