No Bake White Chocolate Lemon Meringue Pie Bars Recipes

WHITE CHOCOLATE LEMON MERINGUE PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F (200°C). Bake pie shell for 12 minutes; cool completely. Meanwhile, whisk milk with sugar and corn starch in a medium, heavy-bottom saucepan set over medium heat. Cook, stirring constantly, until mixture is very thick; remove from heat. Whisk in chocolate chips until melted. Whisk in lemon zest and juice until well combined. Gradually whisk in butter until completely incorporated. Pour into prepared pie shell. Meringue: Preheat oven to 325°F (160°C). Beat egg whites and cream of tartar until fluffy. Beating constantly, gradually add sugar; beat until stiff peaks form. Mound meringue over hot pie filling, spreading right to edge of pie plate. Bake for 18 to 20 minutes or until golden. Cool to room temperature. Chill for at least 2 hours before serving.

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.

WHITE CHOCOLATE LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir 1 cup flour and 1/4 cup sugar together in a bowl. Mash butter into the flour mixture until it resembles coarse crumbs; press into bottom of a 9-inch square baking dish.
• Bake in preheated oven until crusty and golden brown, about 15 minutes.
• Sprinkle chocolate chips over the crust.
• Beat eggs, lemon juice, and lemon zest together until the eggs are beaten. Stir remaining 1/4 cup flour and 3/4 cup sugar into the egg mixture; pour over the chocolate chips and crust.
• Bake until set in the middle, about 15 minutes more. Cool slightly in baking dish set on a wire cooling rack. Sift confectioners' sugar over the bars and cool completely before cutting to serve.

WHITE CHOCOLATE-LEMON PIE POPS

Steps:

• Heat oven to 425°F. Spray cookie sheet, or line with silicone baking mat.
• Sprinkle flour on work surface. Unroll 1 pie crust on surface. Using 2-inch heart-shaped cookie cutter, cut hearts from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball, rolled out with a rolling pin and recut.)
• To make each pie pop, lightly press lollipop stick into heart so that it rests in center. Top each round with 1/2 teaspoon lemon curd and a few baking chips. Repeat cutting out hearts with other pie crust; cover each with second heart crust. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with granulated sugar. If desired, cut out small hearts from dough scraps and place on top.
• Bake about 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.
• Mix powdered sugar and milk to form a thin frosting. Place in pastry bag or decorating tube, and zigzag over top of each for decorative finish.

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!

NO-BAKE LEMON PIE

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

AUDREY'S LEMON MERINGUE BARS

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.

WHITE CHOCOLATE MERINGUE PIE RECIPE

Steps:

• MAKE MERINGUE PASTE BEFORE MAKING PIE FILLING! Paste helps make meringue last longer! Paste: In a small saucepan mix sugar and cornstarch, stir in water till smooth, runny paste. Bring to a boil over medium heat and boil 15 seconds(this will happen fast. Remove from heat and cover. Set oven at 425 and bake pie crust about 10-15 minutes. Use pie weights. Sprinkle 1/4 cup chopped Macadamia nuts into bottom of cooked crust Filling: Whisk in a saucepan the sugar and cornstarch and salt; gradually mix in milk till smooth; add egg yolks one at a time until no streaks remain. Stirring constantly, bring mixture to a boil, remove from heat and scrape sides and whisk till smooth. Return to heat and whisking constantly bring to a simmer and cook for 1 minute. Off the heat add butter, white chocolate, and vannilla. Stir until all is melted. Pour into crust. Make meringue immediately. Meringue: Beat on medium speed the egg whites intil foamy, add vanilla and cream of tartar, beat until soft peaks form. Gradually beat in sugar. Beat on high speed until peaks are very stiff and glossy, but not dry. Reduce speed to low and add paste one tablespoon at a time. Increase speed and beat for 10 seconds. Spread meringue on hot filling anchoring to edges of pie crust all the way around. Sprinkle more macadamia nut on top and bake at 325 for 20 minutes! HAVE FUN! THIS IS A BEAUTIFUL PIE!

NO BAKE LEMON MERINGUE PIE

Steps:

• 1. In a bowl with a hand mixer or beat by hand make Jell-O Lemon Flavor Sugar Free Instant Pudding to the pie directions on the box for 2 packages. Let sit for 5 minutes.
• 2. Pour filling into the HONEY MAID Graham Pie Crust. Top and smooth with the whole tub of Cool Whip topping. Place lemon slices on top of pie (optional).
• 3. Refrigerate 3 to 4 hours or until firm. Slice and serve up!!!!

EASY LEMON MERINGUE PIE-STYLE BARS

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch square pan. Bake 5 min.
• Mix cornstarch and remaining sugar in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add gelatin mixes and lemon zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally.
• Meanwhile, microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Refrigerate 15 min. or until completely cooled.
• Pour gelatin mixture over crust. Add COOL WHIP to marshmallow mixture; stir gently until blended. Spread over gelatin mixture. Refrigerate 3 hours or until firm.

NO-BAKE WHITE CHOCOLATE PIE

Steps:

• In a bowl set over a pot of lightly simmering water, warm & partially melt the chocolate, then remove from heat & stir to melt completely.
• In another bowl, beat together the cream cheese, sugar & vanilla until smooth.
• Add the chocolate to this mixture & combine thoroughly, before adding the sour cream & blending completely.
• In a 3rd mixing bowl, whip the heavy cream until firm, then gently fold it into the chocolate filling.
• Place the banana slices evenly over the crust, then carefully pour the chocolate filling over the bananas, before chilling the pie for at least 2 hours.
• Although it's optional, the pie looks great when sprinkled with grated or shaved dark chocolate before serving.