Lemon Meringue Squares

By HeatherS

Ingredients

• BOTTOM LAYER
• 1/2 cup Butter (or hard margarine), softened
• 1/4 cup Granulated sugar
• 3/4 cup All-purpose flour
• 1/3 cup Cornstarch
• 1 tbsp. Milk
• MIDDLE LAYER
• 14oz Can of sweetened condensed milk
• 2 Egg yolks (large)
• 1 tbsp. Finely grated lemon zest
• 1/2 cup Freshly squeezed lemon juice
• TOP LAYER
• 2 Egg whites (large)
• 1/4 cup Granulated sugar
• 1/2 cup Medium coconut
• 1/3 cup Flake coconut

Details

Servings 24
Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

Bottom Layer: Cream butter and sugar in medium bowl.

Gradually beat in flour, cornstarch and milk until well mixed. Press dough in greased 7 x 11 inch or 9 x 9 inch pan. Bake in 350°F oven for about 25 minutes until lightly browned.

Middle Layer: Combine next 4 ingredients in separate medium bowl. Pour over bottom layer. Bake in 350°F oven for 12 to 15 minutes until just set.

Top Layer: Beat egg whites in small bowl until soft peaks form. Add sugar, 1 tbsp. at a time, until sugar is dissolved. Fold in medium coconut. Spread over middle layer.

Sprinkle with flake coconut. Bake in 350°F oven for 12 to 15 minutes until golden brown. Cool. Cover. Chill for at least 8 hours or overnight.

Cuts into 24 squares.

1 square: 170 Calories; 8.0 g Total Fat; 78 mg Sodium; 3 g Protein; 23 g Carbohydrate; trace Dietary Fiber