LEMON MERINGUE BARS
It's as easy as pie to make bars from smooth, tangylemon filling and fluffy meringue atop a buttery zest-flecked crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted withthe paddle attachment. Mix on mediumspeed until well blended.
- Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
- Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to20 minutes. Let cool completely on a wirerack. Keep oven at 350.
- Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
- Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.
LEMON MERINGUE BARS RECIPE BY TASTY
Here's what you need: all-purpose flour, powdered sugar, salt, unsalted butter, large eggs, egg yolk, granulated sugar, lemon juice, lemon zest, all-purpose flour, egg white, salt, granulated sugar
Provided by Alix Traeger
Categories Desserts
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325˚F (170˚C). Grease and line a 9-inch (23 cm) square baking dish with parchment paper and place on a baking sheet.
- Make the crust: combine the flour, powdered sugar, salt, and butter in a medium bowl, and use your hands to mix until a crumbly dough forms.
- Transfer the dough to the prepared pan, and use your hands to press it against the bottom and about 1 inch (2 cm) up the sides. Poke the bottom all over with a fork.
- Bake for 20 minutes, until light golden brown.
- While the crust is baking, make the lemon filling: In a large bowl, whisk together the eggs and egg yolk. Add the granulated sugar, lemon juice, zest, and a pinch of salt, and whisk to combine. Whisk in the flour until just combined.
- When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and carefully return it to the oven for 25 minutes, until the filling no longer jiggles and the center is mostly set.
- While the filling bakes, make the meringue: In a clean, dry medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar, whip for 30 seconds, then add the rest of the sugar and whip until combined. Transfer the meringue to a pastry bag fitted with a large tip or zip-top bag with a corner snipped off.
- Pipe 9 evenly-spaced dollops of meringue on top of the lemon bars.
- Return to the oven for 10-12 minutes, until the meringues are lightly browned.
- Let cool completely, then refrigerate for 1-2 hours.
- Slice into 9 bars. Serve chilled or at room temperature.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 0 grams, Protein 6 grams, Sugar 29 grams
AUDREY'S LEMON MERINGUE BARS
We are always trying to find new ways to use the fruit from our lemon tree. My 13-year-old daughter, Audrey, decided to combine two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (and warding off her horde of brothers), these delicious lemon meringue bars were born. -Monica Fearnside, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light golden brown, 20-25 minutes. Cool completely on a wire rack., For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and zest until combined. Pour over crust. Bake until set and top is dry, 22-27 minutes., Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe over hot filling., Bake until meringue is golden brown, 15-18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 200 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 105mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
THE BEST LEMON BARS
It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 bars
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
- For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
- For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
- Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
- Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
- Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.
LEMON MERINGUE BARS
This recipe comes from my friend Vera back in 1974. I loved it then, and I still love it. We are still friends, I was just thinkin, I really should tell her I still use her recipes. The box of piecrust mix is a guesstimate as I didn't have one on hand at this time. Sorry for the inconvience, but there is only one size to my knowledege.
Provided by Baby Chevelle
Categories Bar Cookie
Time 1h15m
Yield 18 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Blend piecrust mix, the 1/4 cup sugar and 1 of the eggs in medium size bowl with a pastry blender.
- Pat dough evenly into a greased 13x9x2 inch baking pan.
- Bake in oven (350) for 10 minutes. Remove to wire rack; leave oven on.
- Beat the remaining 3 eggs and the 1 cup sugar in a medium size bowl with mixer until light and fluffy.
- Beat in lemon rind and juice and flour; pour mixture over pie crust.
- Return to oven; bake 15 minutes longer.
- Beat egg whites with cream of tartar in a medium size bowl with mixer until frothy. Beat in remaining 3 tablespoons sugar,1 tablespoon at a time, until meringue forms stiff peaks.
- Remove pan from oven. Raise oven temperature to 450.
- Spread meringue mixture over lemon mixture.
- Return to oven and bake 5 minutes more or until meringue peaks are golden brown.
- Cool on wire rack. Cut with a wet knife into bars.
Nutrition Facts : Calories 64.3, Fat 2.6, SaturatedFat 0.7, Cholesterol 47, Sodium 57.6, Carbohydrate 8.1, Sugar 5.1, Protein 2.2
MOCK LEMON MERINGUE BARS
This looks easy and quick, wonderful for last minute company. At least, that's what I think. Courtesy: Robin Janine Peterson from Peoria, Az. for the Bake-Off42 in Orlando, 2006. Cooling time is 30 minutes and chilling time is at least 1 hour.
Provided by Manami
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Grease 11"x9" pan with shortening or cooking spray.
- Break up cookie dough into pan; press in bottom to form crust.
- Bake 15-20 minutes or until edges are golden brown and center is set.
- Cool on wire rack 30 minutes.
- Spread lemon curd over cooled baked crust.
- In large bowl, beat with wooden spoon, cream cheese, marshmallow creme and yogurt until well blended.
- Fold in whipped topping.
- Spread over lemon curd, swirling to resemble meringue topping.
- Refrigerate at least 1 hour or until serving time.
- Cut into 6 rows by 4 rows.
- Store in refrigerator.
Nutrition Facts : Calories 117.9, Fat 5.2, SaturatedFat 1.8, Cholesterol 6.2, Sodium 94.3, Carbohydrate 17, Fiber 0.1, Sugar 7.5, Protein 1
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