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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I got this recipe from the latest copy of Martha Stewart Living magazine. I haven't tried it yet but they look delicious. Ingredients:
1 cup unsalted butter, softened |
1 3/4 cups all-purpose flour |
2 tablespoons all-purpose flour |
1/4 cup confectioners' sugar |
3 tablespoons confectioners' sugar |
2 tablespoons lemon zest, freshly grated |
1 teaspoon lemon zest, freshly grated |
1/4 teaspoon coarse salt |
6 large eggs |
4 large egg whites |
2 1/4 cups granulated sugar |
2 tablespoons granulated sugar |
3/4 cup fresh lemon juice |
3 tablespoons fresh lemon juice |
Directions:
1. Preheat oven to 350°F.
2. Make crust: Put butter, flour, confectioner's sugar, 2 tsp lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until blended.
3. Transfer mixture to a 9 x 13-inch rimmed baking sheet. Press batter evenly into baking sheet. Bake 20-22 minutes till golden brown. Chill in freezer for 10 minutes. Let cool completely on a wire rack.
4. 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 for 18 to 20 minutes making sure the filling is set. Let cool completely on a wire rack. Keep oven at 350°.
5. 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.
6. Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake util meringue begins to brown, 8 to minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container for up to 1 day.
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