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Apricot Meringue Bars Recipe

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I'm expected to bring these wonderful treats to our family picnic each year. Their sweet apricot filling and delicate meringue topping make them everyone's favorite. I wouldn't dream of hosting a get-together without serving these bars. -Krissy Fossmeyer, Huntley, Illinois

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Apricot Meringue Bars Recipe

Prep: 15 min. Bake: 25 min. + cooling

Yield: 32 Servings

15 25 40

Ingredients

3 cups all-purpose flour
1 cup sugar, divided
1 cup cold butter, cubed
4 eggs, separated
1 teaspoon vanilla extract
2 cans (12 ounces each) apricot filling
1/2 cup chopped pecans

Directions

In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Add egg yolks and vanilla. Press into a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 12-15 minutes or until lightly browned. Spread apricot filling over crust.
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over filling; sprinkle with pecans.
Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pan on a wire rack (meringue will crack). Cut into bars. Refrigerate leftovers. Yield: 32 bars.

Nutritional Facts 1 serving (1 each) equals 163 calories, 8 g fat (4 g saturated fat), 42 mg cholesterol, 73 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Apricot Meringue Bars in Taste of Home October/November 2002, p29

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Reviews for Apricot Meringue Bars (2)

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Reviewed on Jan. 20, 2011 by xicota

Apricot is one of my favorite fruits, so I'm always eager to try a recipe that uses them. These bars are delicious! I used the Solo apricot filling---a bit expensive, but worth it! Thanks for sharing this recipe!

Reviewed on Dec. 12, 2009 by kronic6875

This is an easy dessert to make for any get together, and they taste great! I made them for a church function and got rave reviews! I substituted apricot preserves for the pie filling since it was cheaper and they came out even better!