LEMON MERINGUE PIE BARS
One of our most popular recipes-transformed into a bar. Perfect for a crowd, these lemon bars feature a shortbread crust, tangy lemon curd and toasted marshmallowy meringue.
Provided by Land O'Lakes
Categories Baked Tarts Meringue Lemon Sweet Baking Making It Photo-Ready Fruit Pie Dessert Pastry Dessert Pie Dessert
Yield 24 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Fold very long piece of aluminum foil in half lengthwise. Set in 13x9-inch baking pan, extending foil about 2 inches over edges. Line baking pan with additional foil.
- Combine 1 1/2 cups flour, 1/3 cup sugar and 1/4 teaspoon salt in bowl. Stir in melted butter until well combined. Press into prepared baking pan. Bake 20-22 minutes or until crust is light golden brown.
- Meanwhile, whisk 1 1/2 cups sugar, 3 tablespoons flour, 1 tablespoon cream of tartar and 1/4 teaspoon salt together in large saucepan. Whisk in 4 eggs and 6 egg yolks until well combined but not airy. Whisk in lemon zest and juice.
- Cook over medium-low heat, stirring constantly, 8-12 minutes or until mixture thickens and reaches 160°F. Remove from heat; stir in butter, 2 pieces at a time, allowing butter to melt before adding more. Strain filling through fine-mesh strainer set over bowl. Set bowl aside.
- Beat 6 egg whites and 1 teaspoon cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually adding 3/4 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy.
- Pour hot lemon filling into baked crust. Spread meringue over hot filling, completely sealing to edge of pan.
- Bake 18-22 minutes or until meringue reaches 160°F and is lightly browned.
- Cool 3-4 hours at room temperature. Remove from pan using foil ends for easier cutting and serving.
Nutrition Facts : Calories 230 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 100 milligrams, Sodium 150 milligrams, Carbohydrate 30 grams, Fiber 0 grams, Sugar grams, Protein 4 grams
LEMON MERINGUE BARS
Your lemon meringue pie just got squared -- into bars, that is. Skip rolling out pie dough with this easy-to-make press-in version, and spread on the meringue and toast it under your broiler.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 bars
Number Of Ingredients 12
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 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.
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.
LEMON MERINGUE PIE ENERGY BARS
These energy bars have been a long time favorite and I hope you enjoy them too!
Provided by Get Inspired Everyday!
Categories Snacks
Time 10m
Number Of Ingredients 7
Steps:
- Reserve 1/2 cup of the big flake coconut to add later.
- Place all the ingredients, except the reserved coconut into a food processor and pulse until the mixture starts forming a dough.
- Add the remaining 1/2 cup coconut and pulse until your desired texture is reached. I like to stop when there is still visible pieces of coconut.
- Line an 8″x8″ baking pan with plastic wrap and pat/smooth the dough evenly into the pan.
- Holding the corners of the plastic wrap, lift the bars out of the pan and cut into 12 bars.
- Serve within a few days, or wrap and freeze for later.
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