Lemon Poppy Seed Shortbread Bars Recipes

LEMON POPPY SEED SHORTBREAD BARS

Steps:

• Set oven to 300°F (set oven rack to middle position).
• Butter an 8x8-inch glass baking dish.
• In a bowl using an electric mixer cream the butter with 1/2 cup confectioners sugar and vanilla until light and fluffy (about 5 minutes).
• Add in zest, lemon juice (if using) and poppy seeds; mix until combined.
• In a small bowl mix together flour and salt; add to the creamed mixture and mix just until combined.
• Press the mixture into prepared baking pan.
• Bake for about 30-35 minutes, or until pale golden brown.
• Let the shortbread cool in the pan on a rack for about 10 minutes.
• Cut into 24 bars and let the bars cool completely in the pan.
• Sprinkle with confectioners' sugar.

LEMON POPPY SEED SHORTBREAD

Steps:

• Preheat oven to 325°. In a bowl, beat butter and confectioners' sugar until blended. Beat in poppy seeds and lemon juice. Gradually beat in flour., Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges, but do not separate. Prick tops with a fork. Sprinkle with sugar., Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into wedges. Cool on a wire rack.

LEMON POPPY-SEED SHORTBREAD BARS

Steps:

• In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners' sugar and beat the mixture until it is light and fluffy. Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined. Press the mixture evenly into a buttered 8-inch-square baking pan and bake it in the middle of a preheated 300°F. oven for 30 to 35 minutes, or until it is pale golden. Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan. Sprinkle the bars with the additional confectioners' sugar.

POPPY SEED-LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine butter and confectioners' sugar in a bowl; beat with an electric mixer until creamy, 2 to 3 minutes. Add flour, salt, and cardamom; mix until just combined. Stir in poppy seeds until evenly distributed. Press dough evenly into the prepared baking dish with floured hands.
• Bake crust in the preheated oven until edges are just starting to brown, about 18 minutes.
• While the crust is baking, combine sugar, eggs, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until smooth, 1 to 2 minutes. Add flour and stir until just combined.
• As soon as the crust comes out of the oven, pour the filling into it and return to the oven.
• Bake until filling is puffy and lightly browned around the edges, about 30 minutes. Place on a wire rack and cool completely before cutting into 16 squares. Dust lightly with confectioners sugar.

POPPY SEED SHORTBREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
• Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
• Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
• Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.

LEMON MERINGUE BARS WITH POPPY SEED CRUST

Steps:

• To make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-inch-by-13-inch baking dish with foil, taking care to cover the corners as well. Lightly butter the foil.
• Whisk the flour, sugar, poppy seeds, cornstarch, lemon zest and salt together. Add the butter and mix until well combined. Press the dough evenly into the bottom of the prepared pan. Bake until deep golden brown, about 25 minutes.
• Just before the crust is finished baking, prepare the filling: Combine sugar and lemon zest in a large bowl. Rub zest into sugar with your fingertips until well combined and fragrant. Add flour and salt. Whisk in eggs and egg yolks, followed by the lemon juice.
• When the crust is finished baking, turn the oven down to 300 degrees. Pour the filling over the hot crust and return the pan to the oven. Bake until filling is set, but just slightly wiggly in the center, about 23 to 25 more minutes. While the bars are baking, prepare the meringue.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cornstarch. Whip on medium-high speed until the mixture is foamy. With the mixer running, slowly add the sugar, about 1 tablespoon at a time, and whip until soft peaks form. Add the vanilla and salt and mix briefly to combine.
• When filling is set, remove pan from the oven and switch the oven to broil. Carefully spoon and spread the meringue over the hot bars, then set it under the broiler until the meringue is deep golden brown, 1 to 3 minutes, depending on the heat of the broiler. Keep a close eye on the meringue during this process. It can go from perfectly golden to scorched in mere moments. Cool completely before slicing and serving.

LEMON POPPY SEED SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°F.
• Cream confectioners' sugar and butter together until fluffy.
• Stir in poppy seeds and lemon juice.
• Gradually add flour and mix well.
• Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
• Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
• Prick each wedge several times with a fork and sprinkle with sugar.
• Bake for about 20-25 minutes or until golden.
• Cool for 4-5 minutes before moving to wire racks to cool completely.
• When cool, break each circle apart into wedges.