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 PIE BARS
This is a really easy recipe that my mom made before the lemon bar 'rage' was on! Thick-skinned lemons work the best. I suggest using real butter and eggs, I've tried using eggbeaters--nowhere near as good!
Provided by RCFoodie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
- Bake 15 to 20 minutes or until golden brown.
- Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
- Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 18.4 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 49.9 mg, Sugar 11.4 g
LEMON MERINGUE BARS RECIPE BY TASTY
Here's what you need: all-purpose flour, powdered sugar, salt, unsalted butter, large eggs, egg yolk, granulated sugar, lemon juice, lemon zest, all-purpose flour, egg white, salt, granulated sugar
Provided by Alix Traeger
Categories Desserts
Yield 9 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 370 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 0 grams, Protein 6 grams, Sugar 29 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.
COCONUT PIE BARS
This easy recipe turns a classic Southern coconut pie recipe into wonderfully chewy bar cookies with a shortbread crust. The chocolate chips are optional, but they add a bittersweet flavor that tones down the sugary coconut, especially if you use chocolate with a high cacao percentage (72 percent to 80 percent). Or, for something crunchier, use chopped pecans instead of chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 3h30m
Yield 12 bars
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Butter a 9-inch square pan and line with parchment, leaving some overhanging.
- In a food processor, pulse together flour, sugar and salt. Pulse in butter until crumbs form and the dough starts to come together. Press mixture into the prepared pan in an even layer. Bake until firm on top and lightly golden at the edges, 20 to 25 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
- While the crust bakes, using the same food processor (no need to wash it out first), pulse together eggs, sugar, butter, coconut milk, vinegar or lemon juice, lemon zest (if using), vanilla and salt until well combined. Pulse in the coconut. Use a spatula to fold in the chocolate chips, if using.
- When the crust is baked, pour in the filling (crust can still be hot). Lower oven temperature to 325 degrees and bake until the filling is set when you jiggle it and the top is browned, 30 to 40 minutes.
- Transfer to a wire rack to cool completely, then chill for at least 2 hours. Cut into bars and serve.
LEMON MERINGUE PIE BARS
Steps:
- 1. Preheat oven to 350. 2. In a medium bowl, mix together flour and powdered sugar for crust. Cut in butter (I use my hands, you could also use a fork or a food processor) until the mixture forms a dough. Pat it into a 9x13 pan. It will be very thin  that is fine. 3. Bake crust for about 10 minutes, until puffed and golden around the edges. 4. Prepare filling  in the bowl of your mixer, beat eggs, sugar, lemon juice, and zest on medium speed for about a minute and a half. Pour over crust and bake for about 20 minutes or until filling is set and no longer runny on top. Remove from oven, let cool, and chill bars until cold and firm. 5. In a metal mixing bowl set over a pot of simmering water, whisk together egg whites and sugar for meringue. Whisk until sugar seems to have melted and the mixture forms a syrup, about 10 minutes. Remove from stove and set bowl on your mixer. Beat on high with the whisk attachment until it forms stiff peaks. 6. Cut bars into squares. Pipe or spoon meringue on bars and brown each with a small kitchen torch. Alternately  you could spoon meringue over entire pan of bars before cutting and brown under your broiler  I just find that the bars cut neater before meringue is added and I prefer the look.
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LEMON MERINGUE PIE BARS - AMANDA'S COOKIN' - ONE PAN …
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4.9/5 (42)Total Time 2 hrs 45 minsCategory DessertCalories 163 per serving
- Preheat the oven to 400F. Using an 8x8 inch pan, roll out the pie crust and cut to fit the bottom of the dish. Cut to be slightly bigger than the bottom since it will shrink as it cooks. Spray the 8x8 pan with non-stick spray and lay the pie crust dough into the bottom.
- Into a 2 quart saucepan add the cornstarch, sugar, and salt. Give a quick whisk. Whisk the warm water, lemon juice, and zest into the saucepan. Turn the burner on medium-low. Stir until the mixture begins to boil. Remove from the heat.
- In a small bowl, whisk the egg yolks. One Tablespoon at a time, drizzle five Tablespoons of the cornstarch mixture into the egg yolks, whisking to avoid clumping.
- Next drizzle the warmed egg yolk mixture into the saucepan with the cornstarch to fully temper. Return to heat and whisk until thick, without boiling, for about 10 minutes. Add the butter and stir until melted.
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5/5 (2)Calories 230 per servingServings 24
- 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.
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