Wow! I haven't shared a dessert in a long time! And this is an amazingly fresha nd light dessert, especially after the heavy peppers! :) Have a great weekend everybody!Lemon Meringue Bars
Grocery List:
1 stick (1⁄2 cup) unsalted butter, softened
2 Tbsp solid vegetable shortening
1⁄3 cup firmly packed light-brown sugar
1⁄3 cup granulated sugar
Yolks from 2 large eggs
1 tsp vanilla extract
1⁄8 tsp salt1-2⁄3 cups all-purpose flour
LEMON FILLING
4 large eggs, at room temperature
2-1⁄4 cups sugar
1⁄4 cup all-purpose flour
1 tsp baking powder
1 Tbsp freshly grated lemon peel
1⁄2 cup fresh lemon juice
Whites of 3 large eggs, at room temperature (use the two from the yolks used above)
1⁄4 tsp cider vinegar
1⁄3 cup sugar
How to make it:
1. Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick spray.
2. Beat butter, shortening and both the light-brown and granulated sugar in a large bowl with mixer on medium speed until well mixed. Beat in yolks, vanilla and salt until blended. On low speed, gradually add flour; beat until just blended.
3. Pat dough over bottom and slightly up sides of pan.
4. Bake 15 minutes or until pale golden and firm when gently pressed.
5. Meanwhile make Filling: In a food processor or with mixer, process or beat ingredients until blended. Pour over hot crust. Bake 20 minutes until filling sets slightly.
6. Meringue: Beat egg whites in a medium bowl with mixer on high speed until foamy. Add vinegar; beat until soft peaks form. Beat in sugar, about 1 Tbsp at a time. Beat 5 minutes more or until shiny, stiff peaks form when beaters are lifted.
7. Spread the meringue over Filling to cover, making swirls with back of a spoon.
8. Bake 15 to 18 minutes until peaks of meringue are golden brown. Cool completely on a wire rack. Lift foil by ends onto cutting board; cut in bars.
2. Beat butter, shortening and both the light-brown and granulated sugar in a large bowl with mixer on medium speed until well mixed. Beat in yolks, vanilla and salt until blended. On low speed, gradually add flour; beat until just blended.
3. Pat dough over bottom and slightly up sides of pan.
4. Bake 15 minutes or until pale golden and firm when gently pressed.
5. Meanwhile make Filling: In a food processor or with mixer, process or beat ingredients until blended. Pour over hot crust. Bake 20 minutes until filling sets slightly.
6. Meringue: Beat egg whites in a medium bowl with mixer on high speed until foamy. Add vinegar; beat until soft peaks form. Beat in sugar, about 1 Tbsp at a time. Beat 5 minutes more or until shiny, stiff peaks form when beaters are lifted.
7. Spread the meringue over Filling to cover, making swirls with back of a spoon.
8. Bake 15 to 18 minutes until peaks of meringue are golden brown. Cool completely on a wire rack. Lift foil by ends onto cutting board; cut in bars.
**These are best served the day they’re made.
Nutritional Information:
165cal
5g fat
0g fiber
4 WW points
Posts
2 comments:
I have a quick question for you. I don't buy solid vegetable shortening, is there something else I can use instead? I would love to make these soon.
Certainly! You can exhange the shortening for more butter! :)
Post a Comment