Lemon-scented Coconut Meringue Bars
From inmaculada 16 years agoIngredients
- FOR CRUST: shopping list
- 6 tablespoons sugar shopping list
- 5 tablespoons butter, softened shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1/8 teaspoon almond extract shopping list
- 1 1/2 cups all-purpose flour shopping list
- cooking spray shopping list
- FOR TOPPING: shopping list
- 4 large egg whites (at room temperature) shopping list
- 1/2 teaspoon cream of tartar shopping list
- 1/4 teaspoon salt shopping list
- 1/3 cup sugar shopping list
- 1 cup flaked sweetened coconut shopping list
- 2 Tbsp grated lemon rind shopping list
How to make it
- 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.
Adding flaked coconut
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The Rating
Reviewed by 2 people-
My type of coconut recipe
thank you this is wonderful
Bookmarked and flagged as beautiful and Unique too
Michaeltrigger in loved it
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