Lemon-scented Coconut Meringue Bars |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 32 |
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Lemon-scented coconut meringue on a flaky crust. These bars are better if eaten same day. Keep leftovers (if any) stored in an airtight container up to 3 days. Ingredients:
for crust |
6 tablespoons sugar |
5 tablespoons butter, softened |
1 tablespoon fresh lemon juice |
1/8 teaspoon almond extract |
1 1/2 cups all-purpose flour |
cooking spray |
for topping |
4 large egg whites (at room temperature) |
1/2 teaspoon cream of tartar |
1/4 teaspoon salt |
1/3 cup sugar |
1 cup flaked sweetened coconut |
2 tbsp grated lemon rind |
Directions:
1. Preheat oven to 350°F.
2. To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Add flour to sugar mixture, beating until mixture resembles coarse meal. Press into bottom of a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned; cool on a wire rack. Set aside.
3. Lower oven temperature to 325°F.
4. To prepare topping, combine 4 egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1 cup flaked sweetened coconut and 2 Tbsp grated lemon rind; spread evenly over prepared crust. Bake at 325º for 40 minutes or until top is dry and lightly browned.
5. Cool completely on wire rack. Cut into 32 pieces.
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