No Bake White Chocolate Lemon Meringue Pie Bars Recipes
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.
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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.
NO BAKE CHOCOLATE PIE WITH MERINGUE - EASY AND DELISH
From easyanddelish.com
Ratings 1Calories 602 per servingCategory Dessert
- Prepare the crust: Grind the cookies in a food processor or by placing them into a sealed plastic bag and beating with a rolling pin. Make sure to obtain fine crumbs.
- Then, mix the cookie crumbs with melted butter until coated and homogeneous. Press mixture into an 8-inch pie dish (side and bottom), making sure to firm the crust up until the very top of the sides of the pie dish. Chill in the fridge for about 20 minutes.
- Melt 2 oz of chocolate in the microwave, about 1-2 minutes. Mix until smooth. Brush over the bottom of the pie crust. Chill for 10 minutes or until hardened. This s to prevent the bottom of the crust from crumbling when sliced. Reserve!
- Make the filling: Place 10 oz of chocolate, butter, and heavy cream into a medium bowl. Microwave for 1 ½ to 2 minutes and mix until smooth. Pour onto the pie crust and smooth top with the back of a spoon or spatula. Chill in the fridge until set, about 2 hours.
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