Meringue Squares Recipes

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 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 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 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!