Baked meringue topping adds a light and airy texture to this simple bar cookie.
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Crust
2 cups all-purpose flour
12 cup sugar
12 cup cold Land O Lakes® Butter
3 large Land O Lakes® Eggs (yolks only)
Topping
3 large Land O Lakes® Eggs (whites only)
14 teaspoon cream of tartar
1 cup powdered sugar
12 cup strawberry preserves
14 cup sliced almonds
STEP 1
Heat oven to 350°F.
STEP 2
Combine flour and 1/2 cup sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolks until well mixed. Press onto bottom of ungreased 13x9-inch baking pan. Bake 15-20 minutes or until edges are lightly browned.
STEP 3
Beat egg whites and cream of tartar in bowl at high speed until foamy. Continue beating, gradually adding powdered sugar, until glossy and stiff peaks form.
STEP 4
Spread preserves over hot, partially baked crust. Spread egg white mixture over preserves; sprinkle with almonds. Continue baking 22-27 minutes or until light golden brown. Cool completely. Cut into bars with sharp, wet knife.
