Disclosure / Disclaimer: I received this info and recipe, free of charge,from Walkers Shortbread, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it
Summer is here, which means it is prime time for family gatherings. Whether at small backyard barbecues close to home, or at larger destination celebrations,summer is when families come together like at no other time.
In the spirit of gathering, Walkers Shortbread, a brand that was built on family tradition (Joseph Walker founded the company when he opened his village bakery in 1898, in the Speyside village of Aberlour
; now it is his grandchildren and great grandchildren that continue the tradition, is offering families the chance to win $1,000 towards a reunion of their own.
Walkers Shortbread is still the same delicious and classic treat, that makes a great base for summer recipes, like the one below. The family still use the same wonderfully simple recipe that Joseph used in 1898- just four ingredients: flour, pure creamery butter, sugar and salt. Their products contain absolutely no artificial flavourings, colourings or preservatives!
To enter this great giveaway, you can enter by filling out the form on the Facebook page.
Giveaway ends on July 27th, so don't delay in entering! Walkers will also be offering weekly giveaways for instant prizes on their Facebook timeline!
And now for a recipe from Walkers that has become one of Miss Grace's favorites:
And now for a recipe from Walkers that has become one of Miss Grace's favorites:
Lemon Meringue Pie Bars with Shortbread Crust
Ingredients
FOR THE CRUST
- Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray. (The foil is necessary for these bars! You can use parchment if you prefer.)
- Make the crust by stirring together the cookie crumbs and melted butter. Press into the bottom of your pan. Bake for 14 minutes.
- While the crust is baking, make the filling. Whisk sugar, salt, lemon juice, and zest in a medium bowl. Whisk in eggs. Once crust is done, whisk the mixture again, then carefully pour it evenly over the crust. Bake an additional 20 minutes or so, until the edges start to brown and the top looks solid.
- Cool completely on the counter, then cover and chill until cold. It will be chilled in about 2-3 hours, but you can make the bars up to 2 days ahead and store them in the refrigerator.
- When ready to serve (or within a few hours of serving), make the meringue. Remove the lemon pie bars from the refrigerator while you make the meringue.
- Fill a saucepan with about 2-3 inches of water. Bring to a boil. Find a bowl that will fit on top of the pan without touching the water. (I like to use a glass bowl over a 2 Qt. saucepan.)
- Whisk the egg whites and the sugar in the bowl. Place it on top of the pan that’s over the boiling water (over medium-high heat). Whisk constantly for about 5-7 minutes, until the mixture reaches about 140°F. You can use a candy thermometer if you have one, or even a (clean) meat thermometer to measure the temperature.
- Immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Beat at high speed for until stiff peaks form, about five minutes depending on your mixer. Your meringue is now ready! (You can also use a hand mixer but it will take a lot longer.)
- Use the foil to remove the lemon bars from the pan. Remove foil and place on a cookie sheet or serving plate (depending on how you’re toasting the meringue.) Frost the top with meringue. Really heap it on there!
- Use a kitchen blowtorch to lightly brown the tops of the meringue. Or, you can place the pie under the broiler for just minute or two - do NOT walk away from the stove!
- Slice and serve within a few hours.
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