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 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.
POPPY SEED-LEMON BARS
The bright flavor of lemon combined with poppy seeds really kicks the traditional lemon bar up a notch. They're vibrant, fresh tasting, and pleasantly sweet. I like to use black poppy seeds for a pop of color and just a little more eye appeal.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
- Combine butter and confectioners' sugar in a bowl; beat with an electric mixer until creamy, 2 to 3 minutes. Add flour, salt, and cardamom; mix until just combined. Stir in poppy seeds until evenly distributed. Press dough evenly into the prepared baking dish with floured hands.
- Bake crust in the preheated oven until edges are just starting to brown, about 18 minutes.
- While the crust is baking, combine sugar, eggs, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until smooth, 1 to 2 minutes. Add flour and stir until just combined.
- As soon as the crust comes out of the oven, pour the filling into it and return to the oven.
- Bake until filling is puffy and lightly browned around the edges, about 30 minutes. Place on a wire rack and cool completely before cutting into 16 squares. Dust lightly with confectioners sugar.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 30.8 g, Cholesterol 50.1 mg, Fat 7.1 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 90.8 mg, Sugar 21.4 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
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