London Bars

Oxmoor House
about 6 dozen


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3/4 cup butter or margarine, softened
1 1/4 cups sugar, divided
4 eggs, separated
2 1/4 cups all-purpose flour
1 (12-ounce) jar raspberry preserves
1 teaspoon vanilla extract
1/2 cup chopped pecans


Cream butter in a large mixing bowl; gradually add 1/4 cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in flour.

Press mixture into a lightly greased 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 25 minutes or until lightly browned. Remove from oven; cool in pan. Spread preserves over baked crust.

Beat egg whites (at room temperature) in a medium mixing bowl until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in vanilla. Spread meringue over preserves. Sprinkle with pecans.

Bake at 350° for 15 minutes or until lightly browned. Cool slightly; cut into 2- x 1-inch bars with a warm knife.

Created date

February 2010