Lemon-Coconut Meringue Bars

1/2 c butter or margarine

1/2 c sugar

2 egg yolks

1/4 tsp salt

1 c flour

1 1/4 c coconut

1/2 c chopped pecans

2 tsp lemon rind

2 egg whites

1/4 tsp cream of tartar

1/2 c sugar

1 Tbsp lemon juice

Cream butter.  Gradually add 1/2 c sugar, creaming well after each addition.  Beat in egg yolks, one at a time, beating thoroughly after each.  Blend in salt and flour.  Stir in 1 cup of the coconut, the pecans and lemon rind.  Spread evenly in a lightly greased 13x9 pan.  Bake at 350 about 20 minutes, or until golden brown around edges.

Meanwhile, beat egg whites with cream of tartar until foamy throughout.  Gradually add 1/2 c sugar, beating thoroughly after each addition.  Gradually add lemon juice and continue beating until meringue will form very stiff shiny peaks.  Spread over pastry in pan.  Sprinkle top with remaining 1/4 c coconut.  Bake at 375 for 10 – 15 min., or until the topping is golden brown.  Cool; then cut into 1 1/2 x2 " bars.  Cover and store at room temperature.  Makes 32 bars.