London Bars Recipes

LONDON BARS

London Bars image

Welcome to one of my adopted recipes. I have yet to make this, but I hear it is good, yet needs a tweak or two, based on a very helpful reviewer. When I do make it, I may try adding the pecans to the crust and sprinkling a few on top of the meringue for a garnish.ADOPTED AGAIN

Provided by mydesigirl

Categories Bar Cookie

Time 1h40m

Yield 72 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup butter or 3/4 cup margarine, softened
1 1/4 cups sugar, divided
4 large eggs, separated
2 1/2 cups all-purpose flour
12 ounces raspberry preserves
1 teaspoon vanilla extract
1/2 cup pecans, chopped

Steps:

Cream butter in a large mixing bowl; gradually add 1/4 cup sugar, beating until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Stir in flour, blending well.
Press mixture into a lightly greased 15 x 10 x 1" jelly-roll pan.
Bake at 350 degrees Fahrenheit for 25 minutes or until lightly browned.
Remove from oven; cool in pan.
Spread raspberry preserves over baked crust.
Beat egg whites (at room temperature) in a medium mixing bowl until foamy.
Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold in vanilla.
Spread meringue over preserves.
Sprinkle with pecans.
Bake at 350 degrees Fahrenheit for 15 minutes or until lightly browned.
Cool slightly; cut into 2 x 1-inch bars with a warm knife.
Remove to wire racks to cool completely.
Store in airtight containers.

Nutrition Facts : Calories 69.4, Fat 2.8, SaturatedFat 1.4, Cholesterol 15.4, Sodium 22.6, Carbohydrate 10.4, Fiber 0.2, Sugar 6, Protein 0.9

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