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Lemon Meringue Bars

Wine Pairing: Rex Goliath Moscato

Ingredients

• Crust

  • 2 sticks unsalted butter, softened
  • 1 3/4 cups plus 2 Tablespoons all-purpose flour
  • 1/4 cup plus 3 Tablespoons confectioner's sugar
  • 2 teaspoons freshly grated lemon zest
  • 1/4 teaspoon kosher salt

• Lemon Filling

  • 6 large eggs
  • 1 3/4 cups granulated sugar
  • 1 Tablespoon plus 2 teaspoons freshly grated lemon zest
  • 3/4 cup plus 1 Tablespoon fresh lemon juice (can use Meyer lemons)

• Meringue

  • 4 large egg whites
  • 1/2 cup granulated sugar

Directions

Preheat: oven to 375°F.

Make Crust: Place butter, flour, confectioner's sugar, 2 teaspoons lemon zest and kosher salt in bowl. Using an electric mixer, mix on medium until well blended. Transfer mixture to 9x13 rimmed baking pan. Press dough evenly into sheet. Chill in freezer 5 minutes. Remove and bake until golden, 25 minutes. Let cool for 10-15 minutes on cooling rack.

Make Filling: Whisk together 6 whole eggs, 1 3/4 cups granulated sugar, 1 tablespoon plus 2 teaspoons lemon zest and lemon juice. Pour over crust. Bake until filling is set, 18 minutes. Let cool for 5 minutes on cooling rack.

Make Meringue: Turn up oven to 425°F. Put egg whites and 1/2 cup granulated sugar in clean bowl. Using an electric mixer, beat on medium high until stiff peaks form.

Bake Meringue: Using a spatula, spread meringue mixture over filling, swirling to create soft peaks. Bake until meringue just begins to brown and is puffed and set, about 10 minutes. Let cool slightly on cooling rack. Cut into small bite-size bars and serve.

Makes 24