Baking soothes my soul

It's official. I've entered the blogging world! Just sit tight until I get my bearings. I'm still trying to figure this out.  I think I'll start off sharing a recipe I just made with you, food is a huge part of my life so why not? My Sisters father in law picked a boat load of lemons off a lemon tree and had more than enough to go around so I ended up with some. Score. I've held onto these bad boys for 2 weeks now trying to find the perfect lemon dessert. I'm pretty sure I did!

Lemon Meringue Bars
2  sticks of butter, softened
1 3/4 cups. 2 tablespoons of flour
1/4 cup, plus 3 tablespoons of confectioners sugar
2 tablespoons, plus 1 teaspoon of freshly grated lemon zest
1/4 teaspoon of coarse salt
6 large eggs, plus 4 large egg whites
2 1/4 cups, plus 2 tablespoons sugar
3/4 cups, plus 3 tablespoons of fresh lemon juice

1. Preheat oven to 350 degrees. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.
2. Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
3. Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to 20 minutes. Let cool completely on a wire rack. Keep oven at 350 degrees.
4. Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
5. Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.

Y'all. This is good! I'm having a bar with my coffee right now. It's like lemon meringue pie, but better. Don't believe me? Make these. Today!! You won't be sorry. I gotta go now, until tomorrow! (I'll actually introduce myself) Happy baking! 

Xoxo,
Brooke