London Bars Recipes

LONDON FOG

Steps:

• Bring 2/3 cup water to a boil, remove from the heat and add 1 Earl Grey tea bag and 1/2 teaspoon dried lavender (optional). Cover and steep 5 to 8 minutes. Combine 1 1/2 teaspoons sugar and 1/4 teaspoon vanilla in a mug; strain the tea into the mug and stir. Heat 2/3 cup milk with a frother; pour into the mug, spoon the froth on top and sprinkle with more dried lavender, if desired.

LONDON BARS

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.