Lemon-Raspberry Meringue Tart

By tjm01

dessert

Ingredients

• 1 box (19.35 oz) lemon bar supreme mix (Krusteaz brand)
• 3 large eggs, plus whites from 4 large eggs, whites brought to room temperature
• 1/2 pt. (6oz) fresh raspberries
• 1/2 cup sugar

Details

Servings 8

Preparation

Step 1

Heat oven to 350 degrees. Generously coat a 9" pie plate with nonstick spray.
Prepare filling and crust for lemon bars using the 3 whole eggs as mix directs. Press crust into pie plate. Bake as directed. Add filling: bake 22 minutes until done as package describes. Top with raspberries; bake 8 minutes.
Meanwhile, beat egg whites with mixer on low speed until soft peaks form when beaters are lifted. Increase speed to medium-high; beat in 1/2 cup sugar, 1 Tbsp at a time, beating after each addition until sugar dissolves and stiff peaks form when beaters are lifted. Spoon onto hot filling, mounding it in the center and spreading it to touch the crust around the entire edge. Swirl decoratively.
Bake 20 minutes or until meringue is browned. Cool on a wire rack then refrigerate for at least 2 hours.

*Meringue may settle slightly and beads of sugar caused by moisture from the berries may appear on top.