1 pkg. Krusteaz Meyer lemon bars, prepared and baked as directed
3 egg whites
1/8 t. cream of tartar
7 oz. marshmallow cream
Prepare marshmallow meringue while bars are baking. Place egg whites and cream of tartar in mixing bowl. Beat until stiff peaks appear. Add marshmallow cream. Beat until stiff peaks form. Spread over top of prepared bars. Place back in oven for 10-13 minutes, or until meringue begins to brown. Cool completely. Cover & store refrigerated.
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