Strawberry Meringue Bars

Crust
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup cold butter
3 egg yolks

Topping
3 egg whites
1/4 teaspoon cream of tartar
1 cup confectioners' sugar
1/2 cup strawberry preserves
1/4 cup slivered almonds

Preheat oven to 350 degrees F.

Combine flour and 1/2 cup sugar in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolks. Press onto bottom of ungreased 13 x 9-inch baking dish. Bake for 15 to 20 minutes or until the edges are lightly browned.

Meanwhile, beat egg whites and cream of tartar in a small mixer bowl at high speed until foamy, about 45 to 60 seconds.

Continue beating, gradually adding confectioners' sugar, until glossy and stiff peaks form, 1 to 1 1/2 minutes. Spread the preserves over hot, partially baked crust. Spread egg white mixture over preserves; sprinkle with almonds. Continue baking for 22 to 27 minutes or until light golden brown. Cool completely. Cut into bars with a sharp, wet knife.