| 1 | Preheat oven to 350 degrees. |
| 2 | Blend pie crust mix, the ?cup of sugar and 1 of the eggs in medium-size bowl with a pastry blender. |
| 3 | Pat dough gently in to a greased 13x9x2 inch baking pan. |
| 4 | Bake in a moderate (350 degree) oven for 10 minutes. |
| 5 | Remove to wire rack, leaving oven on. |
| 6 | Beat the 3 remaining eggs and the 1 cup sugar in a medium-size bowl with electric mixer until light and fluffy. |
| 7 | Beat in lemon rind and juice and flour; pour mixture over pie crust. |
| 8 | Return to oven; bake 15 minutes longer. |
| 9 | Beat egg whites with cream of tartar in a medium-size bowl with an electric mixer until frothy. |
| 10 | Beat in remaining 3 tablespoons sugar, 1 tablespoon at a time, until meringue forms stiff peaks. |
| 11 | Remove pan from oven. |
| 12 | Raise oven temperature to very hot (450 degrees). |
| 13 | Spread meringue mixture over lemon mixture. |
| 14 | Return to oven and bake 5 minutes more or until meringue peaks are golden brown. |
| 15 | Cool on wire rack. |
| 16 | Cut with a wet knife into bars |
| 17 | ננננ?notes: category: cookies main ingredient: lemon juice sevirngs: 3 |
| 18 | per serving (excluding unknown items): 4013 calories; 18g fat (4% calories from fat); 34g protein; 952g carbohydrate; 723mg cholesterol; 226mg sodium |
