LEMON MERINGUE PIE BARS
One of our most popular recipes-transformed into a bar. Perfect for a crowd, these lemon bars feature a shortbread crust, tangy lemon curd and toasted marshmallowy meringue.
Provided by Land O'Lakes
Categories Baked Tarts Meringue Lemon Sweet Baking Making It Photo-Ready Fruit Pie Dessert Pastry Dessert Pie Dessert
Yield 24 servings
Number Of Ingredients 19
Steps:
- 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.
- Beat 6 egg whites and 1 teaspoon cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually adding 3/4 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy.
- Pour hot lemon filling into baked crust. Spread meringue over hot filling, completely sealing to edge of pan.
- Bake 18-22 minutes or until meringue reaches 160°F and is lightly browned.
- Cool 3-4 hours at room temperature. Remove from pan using foil ends for easier cutting and serving.
Nutrition Facts : Calories 230 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 100 milligrams, Sodium 150 milligrams, Carbohydrate 30 grams, Fiber 0 grams, Sugar grams, Protein 4 grams
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
NO-BAKE LEMON PIE
Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.
Provided by Sheila Motley Stokley
Categories Desserts Pies No-Bake Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g
WHITE CHOCOLATE LEMON MERINGUE PIE RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 12
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
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.
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LEMON MERINGUE PIE BARS - AMANDA'S COOKIN' - ONE PAN …
From amandascookin.com
5/5 (55)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.
NO-BAKE LEMON MERINGUE PIE - NUTMEG & VINEGAR
From nutmegandvinegar.com
4.8/5 (24)Total Time 3 hrs 20 minsCategory DessertsCalories 591 per serving
- Add the cookies to a food processor and pulse them or add them to a ziplock bag and hit them with a rolling pin until you end up with cookie crumbles.
- Melt the butter and add this to the cookie crumbles. Mix it well together and press the cookie crumbles into the pie tins.
- Whisk together the lemon juice, lemon zest, sugar, egg yolks, salt, flour and milk in a heavy-bottomed saucepan or double boiler.
WHITE CHOCOLATE LEMON BARS - CRAZY FOR CRUST
From crazyforcrust.com
4/5 (2)Total Time 50 minsCategory DessertCalories 189 per serving
- Add cookies to the Blendtec WildSide Jar and pulse a few times until they are a fine crumb. Add melted butter and pulse once or twice until incorporated. (Alternately, you can use your food processor to crush the cookies, then stir in the melted butter.) Press into the bottom of the prepared pan. Sprinkle crust with white chocolate chips.
- Add lemon juice, lemon zest, granulated sugar, flour, baking powder, and eggs to the Blendtec WildSide Jar and run on “batters”. Alternately, whisk together until mixture is smooth. Pour onto crust.
- Bake for about 25-28 minutes, until the edges are a light golden color. The top will have a dull white look too it. Cool completely.
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