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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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RASPBERRY MERINGUE BARS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Brunson Estate in Midlothian, Texas in 1990. Ingredients:
2-1/4 cups all purpose flour |
3 teaspoons baking powder |
1-1/4 cups granulated sugar |
3/4 cup butter cut in pieces |
2 tablespoons grated lemon peel |
3 egg yolks |
1-1/2 cups red raspberry jam |
1 cup chopped pecans |
3 egg whites |
1 cup granulated sugar |
1 cup flaked coconut |
Directions:
1. In large bowl of mixer beat the first 6 ingredients until mixture resembles coarse crumbs.
2. Pat mixture on the bottom and 1 up sides of a buttered rectangular baking pan.
3. Bake at 350 for 15 minutes then remove from oven and allow to cool 10 minutes.
4. Spoon red raspberry jam mixed with 1 cup chopped nuts evenly on crust.
5. Beat whites until foamy then slowly add sugar and continue beating until meringue is thick.
6. Fold in the coconut until blended well then spread meringue evenly over all.
7. Bake at 350 for 30 minutes then cover pan with foil and allow to cool and cut into squares.
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