Lemon Meringue Bars

[Olga Drozd]

LEMON MERINGUE BARS:

The base is like shortbread cookie dough.  The filling is very simple to make using a can of sweetened condensed milk. A soft meringue goes on top and sprinkled with flaked almonds. Lemony, light and tender.

COOKIE BASE: 1 cup all purpose flour (150 g plain flour) 1/3 cup cornstarch (50 g) 1/8 teaspoon salt 1/2 cup butter, softened (125 g) 2 Tablespoons sugar LEMON TOPPING: 1 can sweetened condensed milk (14 oz./400 g) (not evaporated milk) 2 large egg yolks 2 teaspoons finely grated lemon zest 1/2 cup freshly squeezed lemon juice MERINGUE TOPPING: 2 large egg whites 1/4 cup sugar (50 g) 1/2 cup flaked almonds ( 75 g)

COOKIE BASE: Preheat the oven to 350º F. (180ºC/gas 4).  Butter an 11 x 7 inch baking pan (28 x 18 cm).

Combine the flour, cornstarch, and salt in a medium bowl.  Beat the butter and sugar in a medium bowl with an electric mixer at high speed until creamy.  With mixer on LOW speed, gradually mix in the dry ingredients to form a stiff dough.

Firmly press the mixture into the prepared pan to form a smooth, even layer.  Bake for 12 to 15 minutes, or until just golden.

LEMON TOPPING:  Mix the sweetened condensed milk, egg yolks, and lemon zest and juice in a large bowl until well blended.  Pour the mixture over the baked cookie base. Bake for 8 to 10 minutes, or until set.  Lower the oven temperature to 325º F. (170º C/gas 3).

MERINGUE TOPPING:  Beat the egg whites in a large bowl with an electric mixer at medium speed until soft peaks form.  With mixer at HIGH speed, gradually add the sugar, beating until stiff, glossy peaks form.  Use a thin metal spatula to spread the meringue over and sprinkle with the almonds.  Bake for 20 to 25 minutes more, or until the meringue is dry.  Cool completely in the pan.  Cut into bars.