Lemon Meringue Bars - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 stick unsalted butter
- 2 tbsp. solid vegetable shortening
- 1/3 c. firmly packed light-brown sugar
- 1/3 c. granulated sugar
- Yolks from 2 large eggs
- 1 tsp. vanilla extract
- .13 tsp. salt
- 1.67 c. all-purpose flour
Instructions
- Heat oven to 350 °F. Line a 13 x 9-in. baking pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick spray.
- Beat butter, shortening and both the light-brown and granulated sugar in a large bowl with mixer on medium speed until well mixed. Beat in yolks, vanilla and salt until blended. On low speed, gradually add flour; beat until just blended.
- Pat dough over bottom and slightly up sides of pan.
- Bake 15 minutes or until pale golden and firm when gently pressed.
- Meanwhile make Filling: In a food processor or with mixer, process or beat ingredients until blended. Pour over hot crust. Bake 20 minutes until filling sets slightly.
- Meringue: Beat egg whites in a medium bowl with mixer on high speed until foamy. Add vinegar; beat until soft peaks form. Beat in sugar, about 1 Tbsp at a time. Beat 5 minutes more or until shiny, stiff peaks form when beaters are lifted.
- Spread the meringue over Filling to cover, making swirls with back of a spoon.
- Bake 15 to 18 minutes until peaks of meringue are golden brown. Cool completely on a wire rack. Lift foil by ends onto cutting board; cut in bars. These are best served the day they're made.
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