Makes 32 to 36 bars.

• 2 c. flour

• 1 c. butter

•1/2 c. powdered sugar

• 2 c. granulated sugar

• 4 beaten eggs

• 3 tbsp. flour

• Juice and grated rind of 2 lemons

• Powdered sugar


Mix together flour, butter and powdered sugar. Pat in bottom of ungreased 9- by 13-inch pan. Bake at 350 degrees for 20 minutes or until light brown.

While layer is baking, beat the eggs, add the granulated sugar and beat. Then add the flour, lemon juice and rind. Pour over hot crust and bake another 15 to 20 minutes or until the top layer is set and custard-like. When done, sift additional powdered sugar over top and when cool, cut into bars.

Nutrition information per serving of 36 bars:

Calories 120 Fat 6 g Sodium....................44 mg

Carbohydrates 16 g Saturated fat 3 g Calcium.....................6 mg

Protein 2 g Cholesterol 37 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 other carb, 1 fat.


Makes 6 (4-inch) meringues or 12 (2-inch) meringues.

Note: Because the larger meringues are somewhat tricky to eat with a fork, I prefer making the meringues into a dozen mini-meringues, putting a dollop of the cream atop each, and then topping them off with one fresh berry. For a party, these "minis" are great for passing on a platter as "finger desserts" or to use on a dessert buffet.

Meringue shells:

• 3 large egg whites

• 1/2 tsp. cream of tartar

• 1/2 tsp. vanilla extract

• 2/3 c. granulated sugar

• Meyer Lemon Curd Cream (recipe follows)


Preheat oven to 200 degrees. Line a baking sheet with parchment paper.

In bowl of an electric mixer, beat the egg whites with the cream of tartar and vanilla on low speed until frothy. Increase speed to high and continue beating, adding sugar 1 tablespoon at a time, until all of the sugar is incorporated and the mixture is stiff and glossy.

Spoon the meringue onto the parchment paper, making 6 or 12 rounds (either 4 or 2 inches wide). With a small spoon, make a little well in the middle of each.

Bake the meringues in the oven for 2 hours, or until crisp. They should color only slightly, if at all. Turn the oven off and leave inside the oven for another hour to dry out. Meringues may be kept for several days in an airtight container, if there is no high humidity.

To serve, top with Meyer Lemon Curd Cream.

Nutrition information per serving of 12 without curd cream:

Calories 48 Fat 0 g Sodium 14 mg

Carbohydrates 11 g Saturated fat 0 g Calcium 1 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 other carb.


Serves 6.

For the curd:

• 3 eggs

• 1/3 c. fresh Meyer lemon juice (use fresh lemons -- about 2 to 3 -- do NOT use bottled lemon juice)

• 1 tbsp. Meyer lemon zest

• 3/4 c. granulated sugar

• 4 tbsp. (1/2 stick) unsalted butter at room temperature

• 1/2 c. heavy cream


In the top of a double boiler (or stainless steel bowl placed over a saucepan of simmering water), whisk eggs, lemon juice, lemon zest and sugar together until blended. Continue cooking and stirring constantly (to keep from curdling) over simmering water about 10 minutes, or until the curd thickens and coats a wooden spoon.

Remove from the heat (and strain if desired) into another bowl.

Cut the butter into small pieces and immediately whisk the butter into the mixture until the butter has melted. The lemon curd will continue to thicken as it cools. (At this point, covered with plastic wrap, the lemon curd will keep a week in the refrigerator.)

Meanwhile, whip the heavy cream until fairly stiff, then stir it together with 1/2 cup of the cooled lemon curd. (Keep the rest of the lemon curd in the refrigerator and use on top of toast, over lemon cake, etc.)

To serve: Top each meringue with a big spoonful of lemon curd cream, then top off with fresh raspberries or blueberries, when available.

Nutrition information per serving of 6:

Calories 360 Fat 17 g Sodium 70 mg

Carbohydrates 49 g Saturated fat 10 g Calcium 32 mg

Protein 6 g Cholesterol 150 mg Dietary fiber 0 g

Diabetic exchanges per serving: 2 bread/starch, 1 other carb, 31/2 fat.