Meringue Squares Recipes

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.

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking dish.
• In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan.
• Bake crust for 15 minutes, or until firm.
• In a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. Bring to a boil, and cook until rhubarb is tender, about 10 minutes. Mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan. Cook, stirring constantly, until the sauce is thickened. Remove from heat, and spread over the baked crust.
• In a medium glass or metal bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks. Spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top.
• Bake for 10 minutes in the preheated oven, or until the meringue is golden brown. Cool completely before cutting into squares.

Steps:

• For the cookie base.
• Preheat the oven to 350 degrees F. Butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on 2 sides. In a large bowl using an electric mixer, beat the flour, confectioners' sugar, brown sugar and salt on medium speed until well combined. Add the butter and beat until the crumbs are evenly moistened. Tip the crumbs into the prepared pan and pat down to make an even base. Bake the base until deep golden and set, 20 to 25 minutes. Transfer to a rack to cool, about 30 minutes. For the filling: In a large bowl, whisk together the sweetened condensed milk, lime zest and juice, egg yolks and salt. Pour the mixture over the baked cookie base and spread it into an even layer. Bake the filling until just set, 8 to 10 minutes. Transfer to a rack to cool, about 30 minutes, then cover with plastic and refrigerate until firm, at least 4 hours. For the topping: Just before serving, make the topping. In a large bowl (or the bowl of a stand mixer fitted with the whisk attachment), add the egg whites. In a small saucepot fitted with a candy thermometer, heat the sugar and 1/4 cup water over medium-high heat without stirring. When the thermometer hits about 220 degrees F, beat the egg whites with an electric mixer on medium speed until just frothy and the yellowish hue has disappeared. When the sugar reaches 238 degrees F, increase the mixer speed to high and, with the mixer running, pour the sugar syrup into the bowl in a thin stream. Continue to beat the mixture until shiny, stiff peaks form and the mixture is cool, about 6 minutes. Scoop the meringue on top of the filling and use an offset spatula to swirl it around into decorative swoops and spikes. Using a mini (kitchen) blowtorch, toast the topping to an even golden brown. Cut into bars and serve.