Meyer Lemon Fluff Bars with Marshmallow Meringue

Instructions

1. 1

   Heat oven to 350°F. Grease bottom and sides of 8x8-inch pan.

2. 2

   Whisk water, eggs, and Meyer lemon filling mix until well blended. Set aside.

3. 3

   Stir crust mix and melted butter until crumbly dough forms. Press dough evenly into bottom of pan.

4. 4

   Bake 12-14 minutes. Do not eat raw dough.

5. 5

   Whisk filling mixture again and pour over hot crust.

6. 6

   Bake 24-26 minutes or until edges begin to brown. For ease of cutting, chill at least 1 hour. Store in refrigerator.

7. 7

   While lemon bars are baking, prepare marshmallow cream. In a large bowl, beat egg whites and cream of tartar until stiff peaks form. Fold marshmallow cream into egg whites until well blended. Spread over cooled lemon bars. Broil 1-2 minutes or until meringue begins to brown. Cool completely before cutting. Store covered in the refrigerator.