LEMON MERINGUE BARS

      Title: LEMON MERINGUE BARS
  Categories: New, Text, Import
       Yield: 4 Servings
  
       1 pk Piecrust Mix
     1/4 c  Sugar
       4    Eggs
       1 c  Sugar
   1 1/2 ts Grated Lemon Rind
     1/4 c  Lemon Juice
       1 tb Flour
       2    Egg Whites, At Room Temp
     1/8 ts Cream Of Tartat
       3 tb Sugar
  
   Preheat oven to 350 degrees. Blend pie crust mix, the 1/4 cup of
   sugar and 1 of the eggs in medium-size bowl with a pastry blender.
   Pat dough gently in to a greased 13x9x2 inch baking pan. Bake in a
   moderate (350 degree) oven for 10 minutes. Remove to wire rack,
   leaving oven on. Beat the 3 remaining eggs and the 1 cup sugar in a
   medium-size bowl with electric mixer until light and fluffy. Beat in
   lemon rind and juice and flour; pour mixture over pie crust. Return
   to oven; bake 15 minutes longer. Beat egg whites with cream of tartar
   in a medium-size bowl with an electric mixer until frothy. Beat in
   remaining 3 tablespoons sugar, 1 tablespoon at a time, until meringue
   forms stiff peaks. Remove pan from oven. Raise oven temperature to
   very hot (450 degrees). Spread meringue mixture over lemon mixture.
   Return to oven and bake 5 minutes more or until meringue peaks are
   golden brown. Cool on wire rack. Cut with a wet knife into bars
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