Raspberry Meringue Bars

Base

375 ml (1 1/2 cups) all-purpose flour

2 tsp baking powder

125 ml (1/2 cup) butter

2 egg yolks

Filling

250 ml (1 cup) raspberry jam

2 egg whites

175 ml (3/4 cup) brown sugar

250 ml (1 cup) coconut

Preheat oven to 350F.

Mix flour and baking powder, then cut in the butter. Mix in the egg yolks.

Pat the base into a 9"x9" ungreased pan.

Spread the jam onto the base.

Beat egg whites, then add the sugar and beat till stiff. Fold in the coconut. Spread this over the jam.

Bake for 30-35 minutes.

Cut into little squares and keep refrigerated.

(You can fold finely chopped walnuts into the meringue instead of the coconut - I haven't tried this yet)

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