LEMON MERINGUE BARS WITH POPPY SEED CRUST
These bars are equal parts puckery lemon curd punctuated with a generous amount of lemon zest, and crisp poppy-seed shortbread - twice baked to avoid a soggy bottom. The bars are finished with a billowy swoop of meringue, made with a bit of cornstarch to help keep it from weeping. Make sure to top the bars with meringue while they are still hot from the oven to help seal the two together.
Provided by Yossy Arefi
Categories cookies and bars, pies and tarts, dessert
Time 1h
Yield One 9-inch-by-13-inch pan
Number Of Ingredients 19
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 BARS
Categories Mixer Dessert Bake Lemon Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 cookies
Number Of Ingredients 7
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.
SARAH'S POST-WORKOUT LEMON POPPY SEED BARS
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 2h10m
Yield 10 to 12 bars
Number Of Ingredients 11
Steps:
- Whisk together the oat flour, protein powder, poppy seeds and kosher salt. Add the cashew butter, honey, coconut oil and lemon extract. Use your hands to mix it all together. It will be dry at first but will come together. You want the batter to be thick and firm.
- Spray an 8-by-8-inch baking pan with cooking spray. Line with a sheet of parchment paper with ends that extend about 2 inches over two sides of the pan. Press the dough down firmly with your hands into an even layer. Top with the chocolate chips and flaky sea salt and gently press into the dough. Chill in the fridge for 2 hours. Then cut into desired-size bars. Store in the fridge.
ALMOND POPPY SEED BARS
These tender squares from Pam Mroz of Rochester, Minnesota have a sweet frosting and generous sprinkling of poppy seeds throughout. "The bars are a snap to whip up, plus they use ingredients I usually have on hand," she notes.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a bowl, combine the frosting ingredients; beat until smooth. Frost bars.
Nutrition Facts : Calories 115 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 78mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON POPPY SEED BREAD
A delicious and easy poppy seed bread made from scratch.
Provided by Margie
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
- In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
- Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 48.3 g, Cholesterol 29.4 mg, Fat 14 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 229.6 mg, Sugar 33.8 g
LEMON-POPPY SEED BARS
Provided by Bill Telepan
Categories Mixer Egg Dessert Bake Picnic Kid-Friendly Mother's Day Lemon Chill Potluck Poppy Coffee Grinder Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 large bars
Number Of Ingredients 22
Steps:
- Make crust:
- 1. Preheat the oven to 350°F
- 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed. Add the salt, sugar, and vanilla, and continue to beat until light but not fluffy. Lower the speed and add the flour. Mix until just combined.
- 3. Spread the dough into the bottom of an 8 by 8-inch pan, patting with your fingers and smoothing the top with an offset metal or rubber spatula if necessary.
- 4. Bake until light golden brown around the edges, 18 to 20 minutes. Remove from the oven and let cool on a wire rack. Do not turn off the oven.
- Make poppy seed layer:
- Place the poppy seeds, sugar and 1/4 cup cold water in a small saucepan and bring to a boil over high heat. Let boil for 1 to 2 minutes, stirring occasionally, until the mixture is thick and glossy. Add the butter and stir until incorporated. Remove from the heat immediately and spread the poppy seed mixture evenly over the baked cookie crust. Set aside.
- Make lemon filling:
- 1. Place 3/4 cup cold water and the cornstarch into a medium nonreactive saucepan and whisk to dissolve the cornstarch.
- 2. Add the sugar and egg yolks and whisk to combine. Over medium heat, stirring constantly, bring the mixture to a boil and let boil for 2 minutes. Remove from the heat.
- 3. Add the lemon juice, lemon zest, and butter. Whisk until smooth. Pour the lemon filling evenly over the poppy seed layer.
- Make topping:
- 1. Using a handheld mixer or in a the bowl of an electric mixer, whip the eggwhites on medium-high speed. When the whites peak softly, slowly add the sugar. Continue whipping until firm (but not stiff) peaks are formed.
- 2. Fold in the cornstarch, and then the poppy seeds. Cover the lemon filling completely and dab the top to make attractive swirled points. Bake until the meringue browns, about 18 minutes. Cool and refrigerate until firm, at least 2 hours. Cut into 8 large bars.
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GLAZED LEMON POPPY SEED BARS - A KITCHEN ADDICTION
From a-kitchen-addiction.com
5/5 (1)Total Time 30 minsCategory DessertCalories 180 per serving
- Preheat oven to 350 degrees Fahrenheit. Spray with non-stick cooking spray or line with parchment paper a 9x9 inch baking dish. Set aside.
- In the bowl of a stand mixer, or with a hand mixer, cream together butter, brown sugar, and sugar. Add in eggs and beat until creamy. Beat in fresh lemon juice and vanilla extract until combined.
- In a medium bowl, whisk together flour, fresh lemon zest, poppy seeds, baking powder, and salt. Slowly add dry ingredients to wet ingredients, and beat until combined.
- Spread batter into prepared baking dish. Smooth batter so that the batter is an even thickness across the pan. Bake for 20-25 minutes, or until edges just start to turn light golden brown. Do not overbake if you want a chewy bar. If you want more of a cakey bar, bake for the entire time.
LEMON POPPY SEED BARS – BAKING LIKE A CHEF
From bakinglikeachef.com
Reviews 6Calories 316 per servingCategory Bars And Brownies
- Preheat the oven to 180 degrees C/355 degrees F. Butter an 8 x 8-inch/20 x 20 cm square pan. To make the shortbread base, place flour, sugar, and poppy seeds in a mixing bowl. Add the softened butter and mix with your hands until crumbly.
- Transfer the mixture into the prepared mold and spread it into an even layer to the bottom. Bake for 12 to 15 minutes. Let cool in the mold.
- melt white chocolate in the microwave or double boiler. Place lemon juice, lemon zest, sugar, and eggs in a saucepan and whisk with a hand whisk. Bring the mixture over low to medium heat and cook for a few minutes, constantly stirring with the whisk, until the cream slightly thickens. Pour the cream into melted white chocolate in three times, stirring vigorously between additions with a rubber spatula.
- Pour the ready lemon topping over the cooled shortbread base and tap a couple of times to even the cream layer. Refrigerate for at least 4 hours.
GLAZED LEMON POPPY SEED BARS RECIPE | PRACTICALLY …
From practicallyhomemade.com
4.6/5 (141)Total Time 25 minsCategory DessertCalories 177 per serving
- Preheat oven to 350 degrees. Prepare an 8x8 square pan by spraying it with non-stick spray. In a large bowl combine butter, sugar, eggs, lemon juice, salt and zest. You can mix it by hand but I used a hand mixer. Add flour and mix until just combined. Then add poppy seeds and stir in by hand. Pour into prepared pan and spread into an even layer. Bake for 18-22 minutes or until edges are brown the middle is set. Do not over bake, you want the texture to be like that of a brownie. Let it cool.
- While the lemon poppy seed bars are cooling, combine the glaze ingredients and whisk them together. Pour it over the cooled bars and spread out into an even layer over the top. Cut into squares and serve. Store at room temperature or in the refrigerator in an air tight container.
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