Monday, July 12, 2010

lemon meringue bars.


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Happy Monday, friends!
I am back this week with a fantastic recipe to share with all of you.
Like, so fantastic, I could not stop eating these. :)

I love anything lemon, especially in summer.
And if you happened to miss my mom's class a few nights ago,
this is one of the recipes I made for her.
They were easy, and if you aren't into the idea of making a lemon meringue pie,
these bars were the perfect alternative.

{And here is my caveat for you as well: Martha gets real exact with her measurements, which is probably why these turn out so well. But it is so annoying. I can't stand it. But, get over it like I did and make these. You'll love Martha again, even if her precise-ness is nauseating! :) }
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Lemon Meringue Bars
{From Martha Stewart}

2 sticks unsalted butter, softened
1 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 3 tablespoons confectioners sugar
2 tablespoons plus 1 teaspoon freshly grated lemon zest
1/4 teaspoon coarse salt
6 large eggs, plus 4 large egg whites
2 1/4 cups plus 2 tablespoons granulated sugar
3/4 cup plus 3 tablespoons fresh lemon juice
  1. 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 with the paddle attachment. Mix on medium speed until well blended.
  2. 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.
  3. 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 to 20 minutes. Let cool completely on a wire rack. Keep oven at 350.
  4. 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.
  5. 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.
PS.
Let me know if you try these
and fall deeply in love with them like I did. :)
Enjoy your Monday, xo! :)

6 comments:

Cindy said...

Those look so yummy!
We are summer lemon lovers too.
These are a must-try and I promise to let you know what we thought!
Enjoy the night

nithinvg said...
This comment has been removed by the author.
nithinvg said...

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Heather at Blessed Little Nest said...

you just can't go wrong with a little lemony treat during the summer. i'm adding it my list. so far i've made the choc pudding pie and the nutella crescents and they were both delish and soooo easy. such a great combination!

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