London Bars
Makes 25 bars
London Bars
Makes 25 bars
3/4 cup butter
1 1/4 cups sugar, divided
4 eggs, separated
2 1/4 cups all purpose flour
1 jar (12 oz) raspberry preserves
1 tsp vanilla
1/2 cup chopped pecans
Cream butter in 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 lightly greased 15x10x1-inch jelly roll pan.
Bake at 350F. for 35 minutes or until lightly brown. Remove from oven; cool in pan.
Spread preserves over baked crust. Beat egg whites (at room temperature) in medium mixing bowl until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating un til stiff peaks form. Fold in vanilla. Spread meringue over preserves. Sprinkle with pecans.
Bake at 350F for 15 minutes or until lightly brown. Cool slightly; cut into bars with a warm knife. Remove to wire rack to cool completely. Store in air-tight containers.
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