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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 72 |
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Welcome to one of my adopted recipes. I have yet to make this, but I hear it is good, yet needs a tweak or two, based on a very helpful reviewer. When I do make it, I may try adding the pecans to the crust and sprinkling a few on top of the meringue for a garnish.***ADOPTED AGAIN*** Ingredients:
3/4 cup butter or 3/4 cup margarine, softened |
1 1/4 cups sugar, divided |
4 large eggs, separated |
2 1/2 cups all-purpose flour |
12 ounces raspberry preserves |
1 teaspoon vanilla extract |
1/2 cup pecans, chopped |
Directions:
1. Cream butter in a large mixing bowl; gradually add 1/4 cup sugar, beating until light and fluffy.
2. Add egg yolks, one at a time, beating well after each addition.
3. Stir in flour, blending well.
4. Press mixture into a lightly greased 15 x 10 x 1 jelly-roll pan.
5. Bake at 350 degrees Fahrenheit for 25 minutes or until lightly browned.
6. Remove from oven; cool in pan.
7. Spread raspberry preserves over baked crust.
8. Beat egg whites (at room temperature) in a medium mixing bowl until foamy.
9. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
10. Fold in vanilla.
11. Spread meringue over preserves.
12. Sprinkle with pecans.
13. Bake at 350 degrees Fahrenheit for 15 minutes or until lightly browned.
14. Cool slightly; cut into 2 x 1-inch bars with a warm knife.
15. Remove to wire racks to cool completely.
16. Store in airtight containers.
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