{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"From Plate to Podcast","title":"Episode 2: Lemon meringue bars","html":"","width":"100%","height":180,"duration":182,"description":"In this episode, I will talk about Lemon meringue bars, who invented the original pie, and how you can make some for yourself.\nINGREDIENTS:\n1 1/2 cups All-Purpose Flour, \n1/4 teaspoon salt, \n1/4 teaspoon baking powder, \n1 cup sugar, divided, \n1/2 cup butter, \n4 large eggs divided, \n1 can (14 ounces) of sweetened condensed milk,  \nZest from two lemons, \n1/2 cup + 1 teaspoon lemon juice.\n\nSTEPS:\n1: preheat the oven to 350 degrees, \n2: Line a 9×13 pan with parchment paper, or mist the pan with baking spray, and then set it aside. \n3: Whisk together the flour, salt, baking powder, and half cup of sugar. \n4: Cut in the butter until the dough is crumbly. \n5: Stir in 3 egg yolks and make sure it's just the yolk, save the whites for later. \n6: Now press the crust into the prepared pan, bake for 15 minutes, and let it cool completely. \n7: While the crust is cooling, combine the sweetened condensed milk, lemon zest, and half cup lemon juice in a medium bowl, then pour over the cooled crust. \n8: In a mixer, whip 4 egg whites until they are foamy.\n9: Slowly add the 1 teaspoon lemon juice and 1/2 cup sugar.\n10: Beat it until stiff peaks form, it should take about 2 minutes.\n11: Spread it over the top of the lemon filling and bake for an additional 20 minutes, or until lightly browned. \n12: Wait for it to cool completely and chill before cutting.","thumbnail_url":"https://img.transistorcdn.com/uaSraYJWxjk-xRBZWzmbMBTz5iQu-m7z4yBrcSnYcOs/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS82Njhm/NTU5ZGY1NmVhMzRm/OGRiZjU1NjYzOTAx/YTg3Zi5wbmc.webp","thumbnail_width":300,"thumbnail_height":300}