Saturday, October 20, 2012

Creamy Lemon Meringue Squares

♥ at first bite!
 

 
My sister Karen makes this creamy, lemon-y deliciousness in pie form, but I decided to try it with a traditional Lemon Bar crust in a larger pan. Wow! The fact that the crust is buttery and flaky and thicker than a normal pie crust and the filling is more evenly distributed with the Meringue on top makes it pretty near to perfect, in my humble opinion.☺ Seriously though, I really, really like them like this! And the sour cream in the filling mellows the lemon flavor just right. The meringue on top takes care of the super sweet powdered sugar that traditional Lemon Bars are dusted with. Try them, I think you will like them!
 
For the Crust:
1½ cups (3 sticks) unsalted butter,
slightly softened
¾ cup powdered sugar
3 cups all purpose flour
 
Place ingredients into a mixer with the wire whip attachment and mix until crumbs form. Or you can cut the butter into the flour/sugar like you do for pie crust. The mixer is much quicker though. Press into the bottom and up the sides of a greased 10 X 15 bar. Bake @350° for 15-20 minutes.
 
 
For the Filling:
2 cups white sugar
½ cup cornstarch
¼ teaspoon salt
2 cups milk
6 egg yolks, beaten
½ cup (1 stick) unsalted butter
½ cup fresh squeezed lemon juice
(about 2 lg. lemons)
2 teaspoons lemon zest
2 cups sour cream
 
For the Meringue:
6 egg whites
1 teaspoon vanilla
½ teaspoon cream of tartar
12 Tablespoons white sugar
 
In a saucepan combine sugar, cornstarch, and salt. Whisk together. Gradually add the milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Blend a small amount into beaten egg yolks; mix well. Add back into the milk mixture in the  saucepan; mix well. Remove from heat and whisk vigorously for 2 minutes. Add the butter, lemon juice, and zest. Mix well and set aside.
 
For the Meringue beat the egg whites until they are light and foamy. Add the cream of tartar and vanilla. Beat until soft peaks form then begin adding the sugar 1 Tablespoon at a time; beating until stiff peaks form. I let the mixer run while I add the sugar.
 
Fold sour cream into Lemon filling and spread onto crust. Top with the Meringue and tease into peaks. Bake @350° for 12-15 minutes or till browned.
 
 
Brew some delicious coffee or tea and sit down for a real treat!

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Linking to:
Time Travel Thursday
Fabulous Friday #35
Friday Finds
Ms. enPlace
 
Debbiedoo's

♥Be Blessed!♥

7 comments:

  1. That looks so yummy, and actually looks easy! I'll have to try it! Pinned it!
    --Gena ichoosejoy.org

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    Replies
    1. Thanks Gena! They are easy! and delicious! :) Thanks for stopping by!

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  2. Estupenda receta me gusta,abrazos y abrazos.

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  3. This is beautiful, Martha. Your description of the crust really pulls me in.
    Thanks for sharing with See Ya In the Gumbo.

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  4. Seriously, this looks awwwwwwesome. When I was pregnant I searched three places for lemon meringue pie (always hard to find what you want when you're craving it) and two restaurants before I found it. Never thought to make it myself, duh!

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  5. if i use whipped cream instead of meringue do i still need to bake it. thanks, it looks great. debbie

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