Lemon Partridgeberry Bars
A wonderful lemon flavour combined with partridgeberries. Amazing!
Shortbread Crust
Pie Filling
Meringue topping
  1. Preheat your oven to 350F and line a 9X13 pan with parchment, making sure the parchment comes up the sides.
  2. For the shortbread crust combine the flour and sugar in a large bowl. Cut in the cold butter with a pastry cutter until the mixture has the consistency of coarse bread crumbs. You can use a food processor to do this, but use the pulse button until the butter is mixed in accordingly. Press into a nice even layer on the bottom of the 9×13 pan.
  3. Bake the crust for 20-25 minutes. The edges should be a little brown when you take it out. While the crust is still warm add the layer of jam. Use a spoon or an offset spatula to make sure you have an even layer of jam going all the way to the ends. The heat from the crust with help spread the jam easily. Set that aside.
  4. Prepare the pie filling as the packaging suggests, EXCEPT reduce the warm water by one cup. This recipe uses two packages of pie filling which calls for four cups of warm water. Once the filling is set, spread it on top of the jam layer. It should be thick, and will set completely once it cools.
  5. Now, preheat your oven to 425F. Prepare the meringue topping with the egg whites left over. (The yolks went into the lemon filling.) Whip the whites until you have a soft peak, then add the sugar while it’s still mixing. Whip until you have firm peaks. Spread on top of the lemon filling. You can make a nice design with the meringue or even pipe it with a rosette piping tip to give you the nice ridges. Bake for 5-7 minutes to give the browning on top.
  6. Let the lemon bars cool completely before cutting. Place in fridge for a couple of hours. Remove the bars from the pan and cut into squares.
Recipe Notes

Partridgeberry, or Lingonberry jam can be found in most Newfoundland stores, or your local Swedish furniture store.  Raspberry can be substituted as well.