Lemon Meringue Squares
1 1/3 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup light butter, melted
1 1/4 cups sugar
1/2 cup cornstarch
1 2/3 cups water
2 egg yolks
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Preheat oven to 350°F. Lightly coat a 13 by 9 by 2-inch baking dish with nonstick spray.
In a large bowl combine graham cracker crumbs and 2 tablespoons sugar; mix until crumbly. lightly press mixture onto bottom of baking dish. Set aside.
In a medium saucepan, combine 1 1/4 cups sugar and cornstarch. Stir until no lumps remain. Gradually stir in water until smooth. Cook, stirring over medium high heat, for 3 minutes. Remove from heat.
Place egg yolks in small bowl and whisk in about 1/2 cup of the sugar-water mixture, 1 tablespoon at a time. Return egg-sugar mixture to saucepan. Cook, stirring, over medium heat, 1-2 minutes, until thick and bubbly. Remove from heat.
Grate outer peel of 2 lemons to make 2 tablespoons lemon zest. Add to filling. Roll all 4 lemons on counter top, and squeeze to make 1/2 cup juice. Stir into filling. Pour filling over prepared crust. In bowl using electric mixer on high, beat egg whites until foamy. Add cream of tartar and beat until soft peaks from. Gradually beat in ½ cup sugar and continue beating until stiff, shiny peaks form. Spread meringue over warm filling from edge to edge.
Bake 25-30 minutes, until meringue is golden-brown. Cool on rack 1 hour. Cover with plastic wrap and chill 1 hour before cutting into squares and serving.
Makes 12 servings.