Lemon Angel Halos

2 c. sifted flour
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
1 unbeaten egg
2/3 c. butter
1 c. firmly packed brown sugar

Prepare lemon filling and then meringue.
Sift together flour, soda and salt. Cream butter. Gradually add brown sugar, creaming well. Add vanilla and egg. Beat well. Blend in the dry ingredients gradually. Mix thoroughly. Chill at least 1 hour.
Shape chilled dough into small balls; place on ungreased cookie sheets and flatten to 1/4 inch thickness with floured glass. Place a rounded teaspoon of meringue on each cookie. Form a hollow in center of meringue, using the back of the spoon, dipped in cold water if necessary. Bake in slow 300 degrees oven for 12 to 15 minutes, until cream colored. Cool. Fill hollow in top of each cookie with a teaspoon of lemon filling. Fill cookies as needed. Refrigerate unused filling in tight container.

Meringue:
3 egg whites
3/4 c. sugar
2 tsp. lemon juice
Beat egg whites until slight mounds form when beater is raised. Gradually add sugar, beating well. Beat well after each addition. Continue beating until mixture stands in stiff, glossy peaks when beater is raised. Blend in lemon juice. Beat until mixture again stands in stiff peaks.

Lemon Filling:
1 c. sugar
1/4 c. lemon juice
1 tsp. grated lemon rind
3 slightly beaten egg yolks
3 Tbsp. butter
Combine sugar, lemon juice, lemon rind and egg yolks in a saucepan. Heat to boiling, stirring constantly. Remove from heat; add butter. Cover and cool.

To make Lemon Angel Bars: Make 1 recipe for cookies and bake in large cookie sheet, pressed evenly in pan. Make another recipe for cookies; bake with the meringue on top. Cool well. Put filling on the top of the meringue when it's well cooled and then top with plain layer. Cut in small bars.
Use as large a cookie sheet as you can find for this needs to be spread as thin as possible. If you don't have a large cookie sheet, just make 1 recipe of cookies and divide in half. Chill dough before trying to press in pan.

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