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“This recipe comes from my friend Vera back in 1974. I loved it then, and I still love it. We are still friends, I was just thinkin, I really should tell her I still use her recipes. The box of piecrust mix is a guesstimate as I didn't have one on hand at this time. Sorry for the inconvience, but there is only one size to my knowledege.”
1hr 15mins
18 bars

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Blend piecrust mix, the 1/4 cup sugar and 1 of the eggs in medium size bowl with a pastry blender.
  3. Pat dough evenly into a greased 13x9x2 inch baking pan.
  4. Bake in oven (350) for 10 minutes. Remove to wire rack; leave oven on.
  5. Beat the remaining 3 eggs and the 1 cup sugar in a medium size bowl with mixer until light and fluffy.
  6. Beat in lemon rind and juice and flour; pour mixture over pie crust.
  7. Return to oven; bake 15 minutes longer.
  8. Beat egg whites with cream of tartar in a medium size bowl with mixer until frothy. Beat in remaining 3 tablespoons sugar,1 tablespoon at a time, until meringue forms stiff peaks.
  9. Remove pan from oven. Raise oven temperature to 450.
  10. Spread meringue mixture over lemon mixture.
  11. Return to oven and bake 5 minutes more or until meringue peaks are golden brown.
  12. Cool on wire rack. Cut with a wet knife into bars.

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