Lemon Meringue Bars Recipes

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!

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.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
• For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
• For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
• Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
• Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
• Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch square pan. Bake 5 min.
• Mix cornstarch and remaining sugar in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add gelatin mixes and lemon zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally.
• Meanwhile, microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Refrigerate 15 min. or until completely cooled.
• Pour gelatin mixture over crust. Add COOL WHIP to marshmallow mixture; stir gently until blended. Spread over gelatin mixture. Refrigerate 3 hours or until firm.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Blend piecrust mix, the 1/4 cup sugar and 1 of the eggs in medium size bowl with a pastry blender.
• Pat dough evenly into a greased 13x9x2 inch baking pan.
• Bake in oven (350) for 10 minutes. Remove to wire rack; leave oven on.
• Beat the remaining 3 eggs and the 1 cup sugar in a medium size bowl with mixer until light and fluffy.
• Beat in lemon rind and juice and flour; pour mixture over pie crust.
• Return to oven; bake 15 minutes longer.
• Beat egg whites with cream of tartar in a medium size bowl with mixer until frothy. Beat in remaining 3 tablespoons sugar,1 tablespoon at a time, until meringue forms stiff peaks.
• Remove pan from oven. Raise oven temperature to 450.
• Spread meringue mixture over lemon mixture.
• Return to oven and bake 5 minutes more or until meringue peaks are golden brown.
• Cool on wire rack. Cut with a wet knife into bars.