Lemon Meringue Bars

Not all people in my family are chocolate lovers. So I keep trying some recipes which call for non-chocolate ingredients and still could be liked by my kids who are chocohloics. Its hard to please everyone but if there are lemons involved you definately can get win-win situation.

I took this recipe from a classic Rosemary Wadey´s ¨book Cakes & Cake Decorating¨. It used to be own by my mum and has stood the test of time. Those old faishoned English style recipes never go wrong and are not extra sweet.

Recipe:

Butter — 100 g

Caster Sugar — 100 g

Eggs, separated — 3

Lemon rind, grated — 1

Self raising flour, sifted —  200 g

walnuts, chopped — 50 g  (or nuts of your choice)

Icing sugar, sifted — 150g

 

1.  Cream butter and sugar together until fluffy.
2.  Add and beat egg yolks, lemon rind and juice.
3.  Beat in flour. It should have slightly stiff consistency.
4.  Press evenly in 11×7 inch lined tin.
5.  Sprinkle over walnuts. You can opt out walnuts.
6.  Whisk egg whites until very stiff.
7.  add icing sugar reserving 1 tablespoon.
8. Spread the meringue evenly over the walnuts.
9.  Gently pull it up with back of spoon to make little spikes.
10.  Sprinkle over the reserved icing sugar.
11. Bake in a preheated oven at 160 C for 45 minutes. It should be pale brown in color.
12. Let it cool in tin before cuting into bars.