BLUEBERRY LEMON BARS WITH MERINGUE TOPPING
When lemon meringue pie and lemon bars collide with fresh blueberries, wonderful things happen.
Provided by MarieLizette
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 5h5m
Yield 24
Number Of Ingredients 19
Steps:
- Combine flour, almond flour, and salt for crust in a bowl.
- Combine sugar, butter, shortening, and almond extract in the bowl of a stand mixer fitted with the paddle attachment; beat until light and somewhat fluffy. Add dry ingredients on low speed until just mixed, about 1 minute; do not overmix.
- Drop dough into a 9x13-inch glass baking dish and flatten with floured hands, building up a 1/2-inch edge on the sides so the filling doesn't stick to the dish. Transfer to the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove crust from the refrigerator and bake on the center rack of the preheated oven until golden at the edges and pale golden in the center, 45 to 60 minutes. Remove from the oven and let sit on a wire rack until completely cool, about 30 minutes. Reduce oven heat to 300 degrees F (150 degrees C).
- While the crust is cooling, combine sugar, flour, lemon juice, honey, 6 egg yolks, 4 egg whites, lemon zest, and baking soda for filling in a bowl. Whisk briefly to combine, but don't overmix because we don't want to over-aerate the filling. Set aside 2 remaining egg whites for the meringue topping.
- Spread blueberries over the cooled crust, then pour filling over top.
- Bake in the 300 degrees F (150 degrees C) oven, checking frequently, until filling is set, 40 to 50 minutes. Remove from the oven, turn oven off, and let cool to room temperature on a wire rack, about 30 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high, or 525 degrees F (274 degrees C).
- Combine 2 reserved egg whites from the filling with 2 egg whites, sugar, cream of tartar, and salt for meringue in the top of a double boiler over simmering water. Whisk frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is hot, 2 to 3 minutes.
- Remove egg white mixture from the heat and beat with an electric mixer on medium speed until soft peaks form. Increase speed to high and beat until meringue holds stiff, but spreadable, peaks. Spread and swirl meringue on top of the cooled blueberry bars.
- Set the lemon bars under the preheated broiler until meringue is evenly toasted and golden brown, about 30 to 60 seconds; do not walk away.
- Cut into 24 squares or triangles and refrigerate until chilled, about 3 hours.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 40.8 g, Cholesterol 51.6 mg, Fat 6.7 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.3 g, Sodium 60.3 mg, Sugar 29.3 g
FRESH BLUEBERRIES WITH LEMON CREAM
A truly delicious dessert that you won't feel guilty about eating! Any fresh fruit tastes great with this cream. You can even change up the flavor of the cream by using different flavored yogurts or zests.
Provided by SpringShoot
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Using a fork, break up cream cheese in a medium bowl.
- Add yogurt to the bowl along with honey.
- Using an electric mixer, beat at high speed until light and creamy.
- Stir in lemon zest.
- Layer the lemon cream and blueberries in dessert dishes or wineglasses.
- If not serving immediately, cover and refrigerate for up to 8 hours.
Nutrition Facts : Calories 143.9, Fat 5.2, SaturatedFat 3, Cholesterol 17.6, Sodium 164.4, Carbohydrate 20.9, Fiber 1.9, Sugar 16.8, Protein 5.1
MINTED BLUEBERRIES WITH LEMON CREAM
Categories Milk/Cream Mixer Dessert Quick & Easy Low Sodium Blueberry Lemon Mint Summer Chill Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a very small saucepan simmer water and 1 tablespoon sugar until sugar is dissolved, about 1 minute, and in a small bowl toss with blueberries and mint. Chill blueberry mixture, covered, 15 minutes, or until cold. Divide blueberries between 2 Martini glasses.
- In a chilled bowl with an electric mixer beat cream with remaining tablespoon sugar until it just holds stiff peaks and fold in zest. Top blueberries with lemon cream.
BLUEBERRY-MINT LEMONADE
Berries and lemon slices hint at the flavors in this nonalcoholic cooler.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 4
Steps:
- Puree berries and lemon juice in a food processor. Pour through a fine sieve into a bowl; discard pulp. Transfer to a large pitcher. Stir in mint syrup and 2 cups cold water; add ice, and serve.
BLUEBERRY MINT LEMONADE
Make and share this Blueberry Mint Lemonade recipe from Food.com.
Provided by Sharon123
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, water and mint leaves in a small saucepan.
- Bring to a simmer and stir until sugar dissolves to make a syrup. Remove from heat and let cool.
- Strain mint syrup into a tall pitcher. Stir in lemon juice and water.
- Fill 4 tall glasses with ice cubes and top with one-fourth of the blueberries.
- Add mint lemonade and top with seltzer water, if desired.
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- Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.
- Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.
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