Lemon Meringue Bars

In a heavy bottomed saucepan whisk egg yolks and whole eggs until blended.

Add granulated sugar, butter and freshly squeezed lemon juice.

Place saucepan over low heat and cook stirring constantly until sugar and butter are melted.

Continue to cook, stirring frequently for 5 minutes.

Continue to cook stirring constantly cooking mixture until it is thick enough to coat the back of a spoon, about 20 minutes.

Fold gelatin into mixture until smooth.

Strain mixture through a sieve and into a bowl. Put curd in a fridge to set.

Pre-heat oven to 375°F.

In a large bowl bring together flour, sugar, salt, butter and shortening.

With a mixer, slowly add cold water until fully incorporated. Dough will be grainy.

Wrap dough in flattened disks and refrigerate to allow gluten to rest and water to be fully absorbed.

To use, roll out to 9×12 and place between two sheet trays for baking.

Bake pie crust for 20-25 minutes at 375°F until golden brown. Should be firm.

Set up a baking frame around base and pour 7 cups of lemon curd on top of base. Bar should be 3/4 inches deep.

Put back into fridge.

Heat egg white and sugar over bain marie whisking continuously until hot to the touch.

Place into stand mixer and continue whisking on high until cool, voluminous with stiff peaks.

Put meringue in piping bag.

Remove bar from fridge and cut into 2×3 inch bars.

Pipe meringue on top of bars in a decorative pattern.

Torch the meringue with a handheld torch.