Recipe

Lemon-scented Coconut Meringue Bars Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 8 months, 2 weeks ago 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. Prep:15m Cook:50m Servings:32	Inmaculada
	meringue bars sweet easy

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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

Preheat oven to 350°F.

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.

Lower oven temperature to 325°F.

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.

Cool completely on wire rack. Cut into 32 pieces.

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