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Lemon-Raspberry Meringue Tart




Source of Recipe


Woman's Day Magazine


List of Ingredients




1 box (19.35 oz) lemon bars supreme mix
3 large eggs, plus whites from 4 large eggs, whites brought to room temperature
1/2 pt (6 oz) fresh raspberries



Recipe



1. Heat oven to 350°F. Generously coat a 9-in. pie plate with nonstick spray.

2. Prepare filling and crust for lemon bars using the 3 whole eggs as mix directs. Press crust into pie plate. Bake as directed. Add filling; bake 22 minutes until done as package describes. Top with raspberries; bake 8 minutes.

3. Meanwhile, beat egg whites with mixer on low speed until soft peaks form when beaters are lifted. Increase speed to medium-high; beat in 1/2 cup sugar, 1 Tbsp at a time, beating after each addition until sugar dissolves and stiff peaks form when beaters are lifted. Spoon onto hot filling, mounding it in center and spreading it to touch crust around entire edge. Swirl decoratively.

4. Bake 20 minutes, or until meringue is browned. Cool on a wire rack, then refrigerate at least 2 hours (see Note).