Lemon Meringue Dessert Squares Recipes

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EASIEST EVER LEMON SQUARES



Easiest Ever Lemon Squares image

This recipe was on a brochure from Sherriff Lemon Pie Filling. Looks delicious but I haven't tried it yet.

Provided by Sharon in Ontario.

Categories     Bar Cookie

Time 1h3m

Yield 20-25 squares, 20-25 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup butter
1/3 cup raspberry jam
2 eggs
1 (212 g) package shirriff lemon pie filling
1/2 cup ground almonds
1/4 cup sliced almonds

Steps:

  • Combine flour and sugar, then butter until the mixture clumps together. Press firmly into 8" (20cm) square pan. Bake at 350 (180C) oven 15-18 minutes or until lightly browned. Remove from oven and spread with jam.
  • Beat eggs until light and creamy. Beat in pie filling and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20 - 25 minutes or until set and firm to touch. Cool. Cut into squares.
  • Hint: For Lemon Coconut Squares substitute 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.

Nutrition Facts : Calories 115.7, Fat 7, SaturatedFat 3.2, Cholesterol 33.4, Sodium 41.5, Carbohydrate 11.7, Fiber 0.6, Sugar 5.3, Protein 2.1

LEMON MERINGUE DESSERT SQUARES



Lemon Meringue Dessert Squares image

If you love lemon meringue like I do, you will enjoy this great little variation. It comes from a Pillsbury cookbook, "Best of the Bake-off". Time to cool (an additional 2 hours) is not included in prep time.

Provided by SharleneW

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

1 package pudding-included yellow cake mix
1/2 cup butter
1 egg
1 1/3 cups sugar
1/2 cup cornstarch
1 dash salt
1 3/4 cups water
4 egg yolks, slightly beaten (reserve whites for meringue)
2 tablespoons butter
2 tablespoons grated lemons, rind of
1/2 cup lemon juice
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • Heat oven to 350°F.
  • Grease 13x9-inch pan.
  • In large bowl, combine cake mix, 1/2 cup butter and egg.
  • Mix at low speed until crumbly.
  • Press mixture in bottom of greased pan.
  • In medium saucepan, combine 1 1/3 cups sugar, cornstarch and salt.
  • Gradually stir in water; blend until smooth.
  • Cook over medium heat until mixture boils, stirring constantly.
  • Remove from heat.
  • Stir about 1/2 cup of the hot mixture into the egg yolks; return egg mixture to saucepan.
  • Cook until mixture is bubbly.
  • (Mixture will be very thick.) Remove from heat; stir in 2 tablespoons butter, lemon peel and lemon juice.
  • Pour filling over crust.
  • In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute.
  • Add 1/2 cup sugar (1 tablespoon at a time) beating at high speed until stiff peaks form and sugar is dissolved.
  • Spread meringue over hot filling.
  • Bake at 350°F for 25 to 30 minutes or until meringue is golden brown.
  • Cool 1 hour.
  • Refrigerate at least 1 hour before serving.
  • Cut into squares.
  • Hint: To cut perfect slices of meringue desserts, dip knife in water before cutting.
  • After each cut, wipe knife clean and dip it in water again.

LEMON MERINGUE BARS RECIPE BY TASTY



Lemon Meringue Bars Recipe by Tasty image

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

1 ½ cups all-purpose flour
½ cup powdered sugar
½ teaspoon salt
¾ cup unsalted butter, 1 1/2 sticks, cubed, room temperature
3 large eggs
1 egg yolk, reserve white for meringue
1 cup granulated sugar
½ cup lemon juice
1 tablespoon lemon zest
¼ cup all-purpose flour
1 egg white
1 pinch salt
⅓ cup granulated sugar

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

BEST LEMON SQUARES



Best Lemon Squares image

I'd lost my family recipe for lemon squares and spent a lot of time trying new ones that would measure up. None did, but thankfully I recently found the recipe again. Best lemon squares out there.

Provided by beth

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

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
confectioners' sugar for dusting

Steps:

  • 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.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 57.7 g, Cholesterol 102.7 mg, Fat 17.3 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 162.9 mg, Sugar 39.4 g

LEMON MERINGUE SQUARES



Lemon Meringue Squares image

Make and share this Lemon Meringue Squares recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Bar Cookie

Time 1h50m

Yield 9 serving(s)

Number Of Ingredients 16

2/3 cup flour
3 tablespoons unsalted butter, softened, and cut up
3 tablespoons cream cheese, softened
2 tablespoons sour cream
1/4 cup almonds, slivered, toasted and coarsely chopped
1 large egg
2 large egg yolks
2 tablespoons sugar substitute
2 teaspoons lemon zest
6 tablespoons fresh lemon juice, about 2 medium
1 tablespoon unsalted butter, divided
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
3 tablespoons sugar substitute
1 teaspoon vanilla
1 teaspoon almonds, slivered, toasted, and coarsely chopped

Steps:

  • Heat oven to 425°F Lightly butter an 8-inch square baking pan. Line pan with parchment paper or foil, extending over sides by 2 inches; set aside.
  • For the crust: In a small mixing bowl, combine bake mix, butter, cream cheese and sour cream. With an electric mixer on low, beat just until combined. Form into a ball, then press into a 4-inch disc. Wrap well in plastic and chill 20 minutes. Using fingers, press dough in an even layer over the bottom of prepared pan. Sprinkle almonds over top and press firmly into dough. Using a fork, prick dough in several places. Loosely cover pan with foil; bake 10 minutes. Reduce oven temperature to 375°F and continue to bake until crust is browned, about 15 minutes more. Cool on a wire rack. Reduce oven temperature to 325°F.
  • For the lemon filling: In a 1 1/2-quart heavy saucepan, combine egg, egg yolks and sugar substitute. Stir in lemon zest and lemon juice. Cook over medium-low heat, stirring constantly, just until the mixture thickens, 4 to 6 minutes. Do not overcook. Remove from heat and add butter. Whisk until blended and smooth. Pour into a small bowl, place plastic wrap directly on surface of filling and refrigerate until chilled, about 30 minutes.
  • For the meringue: In a large mixing bowl, with an electric mixer on medium, beat egg whites until frothy. Add cream of tartar. Increase speed to medium-high and beat just until egg whites form stiff peaks, about 2 minutes. Beat in sugar substitute, 1 tablespoon at a time, scraping down sides of bowl once or twice. Add vanilla. Beat until thick, about 30 to 45 seconds.
  • To assemble: Evenly spread lemon filling over baked crust. Drop mounds of meringue over filling. Using the back of a spoon, quickly spread meringue, completely covering lemon filling. Bake until meringue is golden brown, 15 to 18 minutes. Cool on wire rack. Run knife along unlined sides of pan and, holding extended ends of parchment, carefully lift out of pan. Cut into 9 squares. Chill until ready to serve. (If assembling completely, squares must be served on the day prepared. Can be refrigerated up to 3 hours; see note below for making ahead.) Sprinkle meringue squares with almonds before serving.
  • Tip: The crust and lemon filling can be made up to one day ahead. Refrigerate filling in an airtight container. Store crust at room temperature. On the day of serving, follow step 4 to prepare meringue and assemble as instructed in step 5.

Nutrition Facts : Calories 181.3, Fat 11.3, SaturatedFat 5.4, Cholesterol 90.2, Sodium 65.6, Carbohydrate 14.7, Fiber 0.8, Sugar 5.5, Protein 5.5

AUDREY'S LEMON MERINGUE BARS



Audrey's Lemon Meringue Bars image

We are always trying to find new ways to use the fruit from our lemon tree. My 13-year-old daughter, Audrey, decided to combine two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (and warding off her horde of brothers), these delicious lemon meringue bars were born. -Monica Fearnside, Rancho Palos Verdes, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 cup cold butter
1-1/3 cups sugar
1/2 cup lemon juice
4 large eggs, room temperature
1/4 cup all-purpose flour
2 tablespoons grated lemon zest
3 large egg whites, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon cream of tartar
7 tablespoons sugar

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.

Nutrition Facts : Calories 200 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 105mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

THE BEST LEMON BARS



The Best Lemon Bars image

Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!

Provided by Patty Schenck

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 36

Number Of Ingredients 7

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
  • Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
  • Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g

LEMON MERINGUE BARS



Lemon Meringue Bars image

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

1 1/2 sticks (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for buttering the pan
2 cups all-purpose flour, sifted (see Cook's Note)
2 cups sugar
3 tablespoons cornstarch
1/4 teaspoon fine salt
4 large eggs
2 large egg yolks
3/4 cup fresh lemon juice (from about 6 lemons)
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt
4 large egg whites

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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