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Lemon Meringue Squares

Lemon Meringue Squares


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Every Mom deserves to indulge once in a while, especially on a day that is all about them! As Mother’s Day is slowly...

Every Mom deserves to indulge once in a while, especially on a day that is all about them! As Mother’s Day is slowly approaching, Sharon Osbourne is sharing her favorite recipe from Atkins that will satisfy your sweet tooth without the guilt. Sharon’s favorite is a healthy yet delicious option for those looking to watch their figure.

Ingredients

  • 1/4 Cup almonds, slivered
  • 2/3 Cups soy flour
  • 1 Teaspoon baking powder
  • 4 Tablespoons unsalted butter, softened, cut up and divided
  • 3 Tablespoons cream cheese, softened and divided
  • 2 Teaspoons sour cream
  • 1 large egg
  • 2 large egg yolks
  • 5 Tablespoons granular sugar substitute (sucralose), divided
  • 2 Teaspoons lemon zest
  • 1/3 Cup lemon juice
  • 4 egg whites
  • 1 Teaspoon cream of tartar
  • 1 Teaspoon vanilla extract

Servings4

Calories Per Serving319

Folate equivalent (total)77µg19%

Riboflavin (B2)0.5mg28.5%


Recipe Summary

  • cooking spray
  • 2 cups all-purpose flour
  • 1 cup cold butter
  • ½ cup confectioners' sugar
  • 2 cups white sugar
  • 4 eggs
  • ¼ cup all-purpose flour
  • ¼ cup lemon juice, or more to taste
  • 1 teaspoon baking powder
  • 1 teaspoon lemon zest, or to taste (Optional)
  • confectioners' sugar for dusting

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs press into the prepared baking dish.

Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.

Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy pour onto the cooled crust.

Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely dust the top with more confectioners' sugar.


Lemon Meringue Bars

Pucker up! These lemon meringue bars, with a rich, buttery crust topped with tangy lemon curd and billowy marshmallow meringue, are the next best thing to heaven for lemonheads. And even if you’re not, the sweet-tart flavor and textures of these bars may turn you into one.

Ingredients

For the Crust
1 cup all-purpose flour
1/4 cup confectioners’ sugar
1 stick (1/2 cup) unsalted butter, chilled and cut into small pieces
1/4 tsp. salt

For the Filling
3 large eggs
8 large egg yolks
1 1/3 cups granulated sugar
1 Tbs. grated lemon zest
1 1/4 cups fresh lemon juice
Pinch salt

For the Meringue Frosting
4 large egg whites
1/2 cup granulated sugar
1/2 tsp. cream of tartar

Instructions

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment or foil, letting it extend over the pan at two ends.

Make the crust: In a food processor, combine the flour, sugar, and salt and pulse to blend. Add the butter and pulse until fine crumbs form. Scatter the mixture in the prepared pan, and then press into an even layer. Bake until set and lightly golden brown, about 25 minutes. Remove to a wire rack to cool.

Make the filling: In a large saucepan, whisk together the eggs, yolks, sugar, zest and juice, and salt. Cook, whisking constantly until warm to the touch, about 3 minutes. Increase the heat to medium-low and continue to cook, whisking until thickened, about 8 minutes. Remove from the heat. Pour the curd over the crust and spread evenly. Cover with foil and bak 10 minutes. Remove to a wire rack, uncover, and let cool. When cool, cover and refrigerate for at least 1 hour, or up to 3 days.

When ready to serve, make the meringue frosting. Carefully remove the parchment from the bottom of the bars and, using a large wide spatula, transfer the bars to a baking sheet.

Whisk together the egg whites, sugar, vanilla, and salt in the metal bowl of a stand mixer. Set it over a pan of simmering water, (so the bottom doesn’t tough the water) and whisk until the sugar is dissolved and the mixture is warm to the touch, 3 to 4 minutes. Remove from the water and beat on high speed until glossy and stiff, about 5 minutes. Spoon the frosting over the filling, gently spreading to cover.

Finish the bars: When you’re ready to finish, use a kitchen torch or your oven’s broiler to brown the meringue. Refrigerate until ready to serve. Use a knife dipped into hot water to cut bars into 12 squares, depending on how large you want them.


Lemon Meringue Bars

Were lemon bars and lemon meringue pie on your list? While lemon does well in many, many different desserts (not to mention in lots of savory dishes), lemon bars and lemon meringue pie must be two of the most common and the most popular. Everyone has their favorite, though the zesty lemon flavor comes out easily, loudly in both. Bars tend to be more portable and somewhat easier to eat, while the meringue on top of the pies cuts the acidity of the lemon with some light sweetness. To please fans of each – as well as citrus lovers in general – I combined the two into Lemon Meringue Bars.

The bars are pretty much like mini lemon meringue pies. The main difference is that they have a shortbread type of crust that is sturdy and supports the lemon filling very well. They have an excellent lemon flavor without being too tart, even without the topping, but the topping is really what sets these apart from your garden variety lemon bar.

The crust is my favorite type to bake because the filling goes into it while it is hot, streamlining the baking process because you don’t have to wait for anything to cool before moving on to the next step. The crust is also fairly thick, so it stays crisp and flaky on the bottom, even while the very top of it almost blends right into the lemon filling during baking. The unusual way it combines with the lemon filling also means that there is no jiggly, oozing center making these bars too messy to eat without a fork.

Finally, while I sincerely hope that none of you have a problem with this, I should mention that depending on the humidity in your area, you might get some weeping on the meringue topping after it cools. There are two ways to beat this. One option is to do a cooked meringue, like the one I typically use to top off my lemon meringue pies. It takes a bit longer, but is definitely a good option. The alternative (the cheater’s version, really) is to use a very soft, slightly moistened pastry brush and simply lift off the droplets of sugar water. If you have a light hand, it’ll work perfectly and leave you with a clean meringue topping.


Lemon Meringue Bars
Crust:
2 cups all-purpose flour
1/2 cup sugar
1 tbsp lemon zest
3/4 cup butter, chilled and cut into chunks

Filling:
1 1/2 cups sugar
1/3 cup fresh lemon juice
1/4 cup all-purpose flour
1/4 tsp salt
4 large eggs
1 tbsp lemon zest
1/2 tsp baking powder

Meringue:
4 large egg whites
1/2 cup sugar
pinch salt

Preheat oven to 350F.
To make the crust, combine flour, sugar and lemon zest in the bowl of a food processor (or a large mixing bowl, if you prefer to work by hand). Pulse in butter (or rub in with fingertips) until butter is well distributed and the mixture resembles moist sand. Pour into a 9吉-inch baking dish and spread evenly. Press down to create a firm, even layer.
Bake for 20 minutes or until edges are lightly browned.

While crust is cooking, prepare the filling. Combine all filling ingredients in a large bowl and whisk together until smooth (can also be done in a food processor). When crust is done, pour filling into hot pan and return to oven.
Bake for about 17-20 minutes, until filling is set. Edges may be lightly browned, depending on the pan.

While filling is baking and getting close to finished, prepare the meringue. Beat egg whites to soft peaks in a large, clean mixing bowl, adding the sugar and salt in gradually while beating, beginning when the egg whites are foamy. Spread evenly onto hot, cooked filling and return pan to oven. Bake for 8-10 minutes, until lightly browned at the peaks.

Cool completely on a wire rack before slicing. Use a slightly damp knife to cut through the meringue cleanly when ready to cut into bars.


Lemon Meringue Bars

It is a known fact that us women, only wear about 5% of our wardrobe. Which is why we so often declare: “I have nothing to wear” just so we can go check out our modCloth cart, browse for about 45 minutes and then end up wearing an item borrowed from those 5% I just mentioned.

Same can be said about our stock and use of recipes. Between our books, e-Books, pinned recipes, online recipes , magazine recipes (and much more), one can easily stock hundreds and even thousand of recipes. And yet, one will actually cook and bake the same recipe over and over.

This Lemon Meringue Bars recipe is the best example. I have been baking this recipe for about 8 years when it was first published in one of my all time favorite baking blogs, Baking Bites. Since then, Pinterest got stronger and my own recipe pad is full of recipes, this is still my first Lemon Dessert “go to” recipe.

One thing that is different is that I added the meringue because: A. I LOVE meringue and B. I have seen so many cupcakes piped the same style everywhere, and really wanted to join the crowd.

Now, Lets talk about this Lemon Meringue Bars recipe:

  • The meringue is an option and you can skip it. Dust the top of the bars with some confection sugar instead.
  • I like to have a thick layer of filling so I increased the filling recipe by 50% (used 6 eggs, 2 cups sugar and 1 1/2 cup lemon juice) If you choose to do so, increase the baking time by about 10-12 minutes.
  • Best way to know wether the bars are ready is by shaking the pan. If it is jiggling and you notice that the jiggle is not so firm than it needs more time.
  • If you choose to, you can skip the pipping and just scoop some meringue of top of each bar.
  • For the piping I used :Wilton 1M,Wilton 21, Wilton 199, Wilton 104.
  • For a more elegant looking dessert, use a 9″ tart pan and follow the instructions.

Don&rsquot forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!


Lemon Meringue Bars

Ok, enough daydreaming. Let’s focus on something we can actually touch…and eat! These Lemon Meringue Bars are a twist on the classic pie, and they’re really quite tasty. Starting with a graham cracker crust as the base, these Lemon Meringue Bars feature a tart (but tasty) lemon filling topped with a sweet meringue. The worst part of these bars is you have to let ’em cool before slicing and eating!

Did you know that a single lemon tree can produce several hundred pounds of lemons a year? That’s a lot of lemons! We actually have a small lemon tree. Well, to be fair, it’s more like a lemon bush. And it only produced lemons the first year we had it…and that was about 6 years ago. Nevertheless, I dutifully bring that bush inside during the winter months and put it back outside in the summer. It’s one heck of a happy lemon bush…but I still have to buy my lemons from the store.

Speaking of buying lemons from the store, I highly recommend using actual lemons as opposed to bottled lemon juice to make these Lemon Meringue Bars. Lemon juice is a fine substitute in some recipes, and I often use it for marinades and the like. However, we’ve made these Lemon Meringue Bars several times over the years, and we prefer using actual lemons. Just a little tip that we’ve picked up from eating quite a few of these bars!

Did you make a batch of these Lemon Meringue Bars at home? Leave a comment! Or snap a photo and tag me on Instagram (@Spicedblog). Cheers!

Looking for more lemon desserts? Check out these other favorites, too:


Lemon Meringue Pie Bars

I’m just going to go ahead and admit that I am completely obsessed with Royal Baby Drama.

What is there NOT to be obsessed about, that’s what I want to know. HELLO, we are talking the future ruler of England.

And there is really no such thing as too much Kate Middleton, is there?

I’m kind of over all the haters who troll Facebook leaving a bunch of “who cares” comments. Like…what do they suggest we care about? Minecraft? Those weird cat memes that are everywhere?

Honestly, people who try too hard to try and prove that they are too cool to care about things are just ridiculous. Because yes…nothing proves how cool and important you are like the fact that you spend all day leaving comments on the internet about how you don’t care about anything.

Anyways, I am obsessed with Royal Baby. When I woke up and found out that Kate was in labor, I went on full alert. I was considering boiling water and tearing clean sheets into strips, until I remembered that A) Kate is a zillion miles away, across a whole ocean and B) She’s in a HOSPITAL. I think I read too many Henry VIII novels, seriously. Like I am always surprised when they show the inside of the palace and it doesn’t have walls made of stone and chamber pots under the beds.

Of course, when news came in that she had a boy, I cried like a baby. It’s ridiculous. I even texted my husband and he told me congratulations and I was all, “thank you, we are super excited!!” and then I realized that was strange and I have no ownership of this baby whatsoever.

But doesn’t it kind of feel like we are all his parents? Like we should all get turns pushing him in his little pram, right?

Also, pram is my new favorite word. It’s a thing now.

These bars are completely unrelated to Royal Baby Drama. I just wanted to talk about the baby, and I made these bars, so that’s how it all went down.

But Lemon Meringue Pie is my FAVORITE pie in the whole wide world and my husband doesn’t like it a bit. So I never make the pie, because I can’t eat it all, and taking a half eaten pie to your neighbors is just weird.

That is why these bars are so completely perfect — you can keep half and give half away, and it doesn’t look like you’re giving away scraps. They’re gorgeous and taste exactly like a lemon meringue pie — hooray!!


Lemon Meringue Bars

"These Lemon Meringue Bars are a twist on the classic pie, and they’re really quite tasty. Starting with a graham cracker crust as the base, these Lemon Meringue Bars feature a tart (but tasty) lemon filling topped with a sweet meringue. The worst part of these bars is you have to let ’em cool before slicing and eating! Speaking of buying lemons from the store, I highly recommend using actual lemons as opposed to bottled lemon juice to make these Lemon Meringue Bars. Lemon juice is a fine substitute in some recipes, and I often use it for marinades and the like. However, we’ve made these Lemon Meringue Bars several times over the years, and we prefer using actual lemons. Just a little tip that we’ve picked up from eating quite a few of these bars!"

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Directions

Crust

1. Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper. Trim the edges so there is no overhang.

2. In a medium bowl combine flour, powdered sugar and sugar.

3. Add melted butter and mix with a fork.

4. Continue forming dough with your hands until all dry ingredients are part of a dough ball. Cover and put in refrigerator for 15 minutes.

5. Press dough onto bottom & up the sides of the baking dish using finger tips.

6. Bake for 15 minutes. The crust should be soft and just browned around the edges.

For the filling

1. In a medium bowl or measuring cup, whisk the egg yolks and set aside.

2. In a medium saucepan whisk together the water, sugar, cornstarch, lemon juice, lemon zest and salt.

3. Continue to stir the mixture over medium heat for 4-5 minutes until it begins to thicken and bubble.

4. Reduce heat to low. Add a few tablespoons of hot mixture to the egg yolks. Whisk together and add to the saucepan.

5. Return heat to medium and continue to stir until big bubbles begin to form and the mixture is really thick.

6. Remove from heat and stir in the butter until melted completely.

7. Pour warm filling over crust. Set aside as you prepare the meringue.

Meringue

1. In the bowl of a stand mixer with the whisk attachment, whisk egg whites on medium speed until bubbles start to form.

2. Add cream of tartar and continue whisking until foamy and soft peaks start to form.

3. Increase mixing speed to medium-high. While mixer is running, slowly add sugar one tablespoon at a time. This may take 2-3 minutes to add all the sugar.

4. Once all sugar is added continue to mix until meringue is thick and glossy.

Finish

1. Spread the meringue evenly on top of the lemon mixture sealing the edges of the crust so there are no holes.

2. Bake meringue bars for 30 minutes at 325 degrees. Meringue should be firm and lightly browned on top.

3. Remove from oven and let cool on the counter for 30 minutes. Then transfer to refrigerator for at least an hour before cutting into squares.

4. Cut squares using a sharp knife and keep squares refrigerated until serving. They will keep in the refrigerator for a couple days.


Lemon Meringue Bars

Preheat oven to 350ºF. Spray a 13࡯ inch baking dish with nonstick cooking spray.

For the crust:
To make the crust, combine flour, sugar and salt in the bowl of a food processor. Pulse in butter until butter is well distributed and the mixture resembles moist sand. Pour into a 9×13-inch baking dish and spread evenly. Press down to create a firm, even layer.

Bake for 20 minutes or until edges are lightly browned.

For the filling:
While crust is cooking, prepare the filling. Combine all filling ingredients in a large bowl and whisk together until smooth (this can also be done in a food processor). When crust is done, pour filling into the hot pan with the crust and return to the oven.

Bake for about 17-20 minutes, until filling is set. Edges may be lightly browned, depending on the pan.

For the meringue:
While filling is baking and getting close to finished, prepare the meringue. Beat egg whites intil foamy. Add sugar and cream of tartar. Continue beating on high speed until soft peaks form. Spread evenly onto hot, cooked filling and return pan to the oven. Bake for 8-10 minutes, until lightly browned at the peaks.