Lemon Meringue Dessert Squares Recipes

LEMON MERINGUE DESSERTS

Steps:

• In a small saucepan, combine 2/3 cup sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and zest. Pour into four 6-oz. custard cups; set aside. , In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown.

LEMON MERINGUE DESSERT SQUARES

Steps:

• Heat oven to 350°F.
• Grease 13x9-inch pan.
• In large bowl, combine cake mix, 1/2 cup butter and egg.
• Mix at low speed until crumbly.
• Press mixture in bottom of greased pan.
• In medium saucepan, combine 1 1/3 cups sugar, cornstarch and salt.
• Gradually stir in water; blend until smooth.
• Cook over medium heat until mixture boils, stirring constantly.
• Remove from heat.
• Stir about 1/2 cup of the hot mixture into the egg yolks; return egg mixture to saucepan.
• Cook until mixture is bubbly.
• (Mixture will be very thick.) Remove from heat; stir in 2 tablespoons butter, lemon peel and lemon juice.
• Pour filling over crust.
• In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute.
• Add 1/2 cup sugar (1 tablespoon at a time) beating at high speed until stiff peaks form and sugar is dissolved.
• Spread meringue over hot filling.
• Bake at 350°F for 25 to 30 minutes or until meringue is golden brown.
• Cool 1 hour.
• Refrigerate at least 1 hour before serving.
• Cut into squares.
• Hint: To cut perfect slices of meringue desserts, dip knife in water before cutting.
• After each cut, wipe knife clean and dip it in water again.

LEMON MERINGUE BARS

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
• For the lemon bar crust: Pulse 1 1/2 cups flour, 1/3 cup sugar, butter, cornstarch and salt together in a food processor until a dough forms, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
• Reduce the oven temperature to 300 degrees F.
• For the lemon bar filling: Whisk together the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in the lemon juice.
• Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes. Cool the bars, completely, on a wire rack, about 30 minutes.
• Meanwhile, for the meringue: Bring a few inches of water to a boil in a large saucepan. Whisk together the sugar, cream of tartar, salt and egg whites in a large bowl that sits comfortable in the saucepan without touching the water. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, 2 to 3 minutes. Remove from the heat and beat on medium-high speed with an electric mixer until the whites hold soft peaks. Increase the speed to high and continue to beat until the meringue holds stiff, but spreadable peaks. Spread and swirl the meringue on top of the cooled lemon bars.
• Preheat the broiler to high. Set the lemon bars under the broiler until the meringue is evenly toasted and golden brown, about 30 seconds. (Alternatively, brown the meringue with a hand torch.) Cut into 24 squares and serve or refrigerate until ready to serve.

LEMON MERINGUE SQUARES

Steps:

• Heat oven to 425°F Lightly butter an 8-inch square baking pan. Line pan with parchment paper or foil, extending over sides by 2 inches; set aside.
• For the crust: In a small mixing bowl, combine bake mix, butter, cream cheese and sour cream. With an electric mixer on low, beat just until combined. Form into a ball, then press into a 4-inch disc. Wrap well in plastic and chill 20 minutes. Using fingers, press dough in an even layer over the bottom of prepared pan. Sprinkle almonds over top and press firmly into dough. Using a fork, prick dough in several places. Loosely cover pan with foil; bake 10 minutes. Reduce oven temperature to 375°F and continue to bake until crust is browned, about 15 minutes more. Cool on a wire rack. Reduce oven temperature to 325°F.
• For the lemon filling: In a 1 1/2-quart heavy saucepan, combine egg, egg yolks and sugar substitute. Stir in lemon zest and lemon juice. Cook over medium-low heat, stirring constantly, just until the mixture thickens, 4 to 6 minutes. Do not overcook. Remove from heat and add butter. Whisk until blended and smooth. Pour into a small bowl, place plastic wrap directly on surface of filling and refrigerate until chilled, about 30 minutes.
• For the meringue: In a large mixing bowl, with an electric mixer on medium, beat egg whites until frothy. Add cream of tartar. Increase speed to medium-high and beat just until egg whites form stiff peaks, about 2 minutes. Beat in sugar substitute, 1 tablespoon at a time, scraping down sides of bowl once or twice. Add vanilla. Beat until thick, about 30 to 45 seconds.
• To assemble: Evenly spread lemon filling over baked crust. Drop mounds of meringue over filling. Using the back of a spoon, quickly spread meringue, completely covering lemon filling. Bake until meringue is golden brown, 15 to 18 minutes. Cool on wire rack. Run knife along unlined sides of pan and, holding extended ends of parchment, carefully lift out of pan. Cut into 9 squares. Chill until ready to serve. (If assembling completely, squares must be served on the day prepared. Can be refrigerated up to 3 hours; see note below for making ahead.) Sprinkle meringue squares with almonds before serving.
• Tip: The crust and lemon filling can be made up to one day ahead. Refrigerate filling in an airtight container. Store crust at room temperature. On the day of serving, follow step 4 to prepare meringue and assemble as instructed in step 5.

LEMON MERINGUE SQUARES

Steps:

• Preheat oven to 350ºF and lightly grease an 8-inch square pan and line with parchment paper so that it comes up the sides of the pan. Toss all the crust ingredients until well-combined and press into the prepared pan. Bake for 12 minutes and cool while preparing the lemon filling.
• Reduce the oven to 325ºF. Whisk all the filling ingredients together and pour into the cooled crust. Bake for 20 minutes, until set but with a little jiggle in the centre, then cool to room temperature before chilling for at least an hour.
• Stir 3 Tbsp of the cold water with the gelatin and the meringue powder in a large bowl or the bowl of a mixer fitted with the whip attachment and set aside.
• Bring the remaining 2 Tbsp of water, the sugar and the corn syrup to a boil and boil uncovered and without stirring until it reaches a temperature of 240ºF on a candy thermometer. While whipping, carefully pour the hot sugar into the bowl with the gelatin and whip this on high speed until tripled in volume and cooled, about 5 minutes.
• Remove the lemon square from the fridge. Dollop the marshmallow on top of the filling and spread even. Let chill until set.
• Use a blowtorch to lightly brown the marshmallow and chill until ready to slice and serve.
• The squares will keep for up to 3 days refrigerated.

BEST LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

LEMON MERINGUE BARS

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.

LAYERED LEMON DESSERT SQUARES

Steps:

• In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish., In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.

LEMON MERINGUE DESSERT SQUARES

Steps:

• Heat oven to 350°F. Grease 13 x 9-inch pan. In large bowl, combine cake mix, 1/2 cup margarine and egg mix at low speed until crumbly. Press mixture in bottom of greased pan.In medium saucepan, combine 1 1/3 cups sugar, cornstarch and salt. Gradually stir in water blend until smooth. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Stir about 1/2 cup of hot mixture into egg yolks return egg mixture to saucepan. Cook until mixture is bubbly. (Mixture will be very thick.) Remove from heat stir in 2 tablespoons margarine, lemon peel and lemon juice. Pour filling over crust.In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute. Add 1/2 cup sugar 1 tablespoon at a time, beating at high speed until stiff peaks form and sugar is dissolved. Spread meringue over hot filling. Bake at 350°F. for 25 to 30 minutes or until meringue is golden brown. Cool 1 hour. Refrigerate at least 1 hour before serving. Cut into squares.Nutrition Per Serving: Calories 440 Protein 4g Carbohydrate 72g Fat 15g Sodium 44OmgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LEMON MERINGUE BARS RECIPE BY TASTY

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!