Lemon Meringue Bars - cooking recipe

Ingredients

8 tbsp (1 stick) butter, at room temperature
5 tbsp sugar
6 None eggs, at room temperature
1/4 cup gluten-free flour, sifted
1 1/4 cups heavy cream
1 tbsp finely grated lemon peel
2 tbsp lemon juice

Preparation

Preheat the oven to 350\u00b0F. Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
Beat butter, 1 tbsp of the sugar and 1 egg in medium bowl with an electric mixer on medium speed until pale. Stir in sifted flour. Spread in bottom of prepared pan. Bake for 25 mins or until golden.
Whisk 2 of the eggs, 2 egg yolks (reserving whites), 1 tbsp of remaining sugar, cream, and lemon peel and juice in a medium bowl until combined. Pour filling over crust in pan. Bake for 25 mins or until just set. Cool for 15 mins. Using a fork, roughen surface of lemon filling (this will help meringue stick to it).
Increase oven to 425\u00b0F. Beat 3 egg whites in a small clean, dry medium bowl with electric mixer until soft peaks form. Gradually add remaining 3 tbsp sugar, beating well after each addition, until sugar dissolves and mixture is thick and glossy. Spread meringue over lemon filling. Bake for 3-4 mins or until browned lightly. Cool in pan for 15 mins.