SOUTHERN LIVING LEMON BARS RECIPES

Steps:

• Prepare the Filling: Stir together first five ingredients in a saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low; cook, stirring often, until thickened and reduced to 3 1⁄2 cups, 8 to 10 minutes. Cool completely, about 1 hour.
• Prepare the Crumble: Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with cooking spray. Line bottom and sides of pan with parchment, leaving a 2-inch overhang on all sides. Stir together flour, oats, brown sugar, almonds, cinnamon, and baking soda in a large bowl. Stir in melted butter until combined. Firmly press 4 cups of the Crumble mixture into bottom of prepared pan. Bake until lightly browned around edges, 10 to 12 minutes. Cool 5 minutes.
• Spread cooled Filling over warm crust; sprinkle with remaining Crumble. Bake at 350°F until filling is bubbly, 35 to 40 minutes. Cool completely in pan, about 2 hours. Lift bars out of pan using parchment as handles. Slice into 32 bars. 

Steps:

• Preheat oven to 350°. In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot milk mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; gently stir in butter and vanilla. , In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, bananas and filling. Repeat layers twice., For meringue, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of dish. Bake until meringue is golden, 12-15 minutes. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.