Best 11 Lemon Meringue Bars With Poppy Seed Crust Recipes

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Lemon meringue bars are a classic dessert that can be enjoyed by people of all ages. They are made with a sweet, tart lemon filling and a flaky, buttery crust. Poppy seeds add a nutty flavor and a bit of texture to the crust. These bars are perfect for any occasion, from a casual get-together to a formal party. They are also relatively easy to make, so even beginner bakers can give them a try.

Let's cook with our recipes!

POPPY SEED-LEMON BARS



Poppy Seed-Lemon Bars image

The bright flavor of lemon combined with poppy seeds really kicks the traditional lemon bar up a notch. They're vibrant, fresh tasting, and pleasantly sweet. I like to use black poppy seeds for a pop of color and just a little more eye appeal.

Provided by lutzflcat

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 13

cooking spray
½ cup butter, softened
¼ cup confectioners' sugar
1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground cardamom
1 tablespoon poppy seeds
1 ½ cups white sugar
3 large eggs
⅓ cup freshly squeezed lemon juice
2 teaspoons lemon zest
½ cup all-purpose flour
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
  • Combine butter and confectioners' sugar in a bowl; beat with an electric mixer until creamy, 2 to 3 minutes. Add flour, salt, and cardamom; mix until just combined. Stir in poppy seeds until evenly distributed. Press dough evenly into the prepared baking dish with floured hands.
  • Bake crust in the preheated oven until edges are just starting to brown, about 18 minutes.
  • While the crust is baking, combine sugar, eggs, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until smooth, 1 to 2 minutes. Add flour and stir until just combined.
  • As soon as the crust comes out of the oven, pour the filling into it and return to the oven.
  • Bake until filling is puffy and lightly browned around the edges, about 30 minutes. Place on a wire rack and cool completely before cutting into 16 squares. Dust lightly with confectioners sugar.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 30.8 g, Cholesterol 50.1 mg, Fat 7.1 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 90.8 mg, Sugar 21.4 g

LEMON MERINGUE BARS WITH POPPY SEED CRUST



Lemon Meringue Bars With Poppy Seed Crust image

These bars are equal parts puckery lemon curd punctuated with a generous amount of lemon zest, and crisp poppy-seed shortbread - twice baked to avoid a soggy bottom. The bars are finished with a billowy swoop of meringue, made with a bit of cornstarch to help keep it from weeping. Make sure to top the bars with meringue while they are still hot from the oven to help seal the two together.

Provided by Yossy Arefi

Categories     cookies and bars, pies and tarts, dessert

Time 1h

Yield One 9-inch-by-13-inch pan

Number Of Ingredients 19

2 cups/255 grams all-purpose flour
6 tablespoons/75 grams granulated sugar
2 tablespoons poppy seeds
2 tablespoons cornstarch
1 teaspoon lemon zest
3/4 teaspoon kosher salt
1 cup/227 grams unsalted butter (2 sticks), melted and cooled, plus more for greasing the pan
1 3/4 cups/352 grams granulated sugar
4 teaspoons lemon zest
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
5 large eggs
4 egg yolks (reserve the whites for the meringue)
1 cup fresh lemon juice from about 6 lemons
4 egg whites
1 teaspoon cornstarch
1/2 cup/101 grams granulated sugar
1 teaspoon vanilla extract
Pinch kosher salt

Steps:

  • To make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-inch-by-13-inch baking dish with foil, taking care to cover the corners as well. Lightly butter the foil.
  • Whisk the flour, sugar, poppy seeds, cornstarch, lemon zest and salt together. Add the butter and mix until well combined. Press the dough evenly into the bottom of the prepared pan. Bake until deep golden brown, about 25 minutes.
  • Just before the crust is finished baking, prepare the filling: Combine sugar and lemon zest in a large bowl. Rub zest into sugar with your fingertips until well combined and fragrant. Add flour and salt. Whisk in eggs and egg yolks, followed by the lemon juice.
  • When the crust is finished baking, turn the oven down to 300 degrees. Pour the filling over the hot crust and return the pan to the oven. Bake until filling is set, but just slightly wiggly in the center, about 23 to 25 more minutes. While the bars are baking, prepare the meringue.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cornstarch. Whip on medium-high speed until the mixture is foamy. With the mixer running, slowly add the sugar, about 1 tablespoon at a time, and whip until soft peaks form. Add the vanilla and salt and mix briefly to combine.
  • When filling is set, remove pan from the oven and switch the oven to broil. Carefully spoon and spread the meringue over the hot bars, then set it under the broiler until the meringue is deep golden brown, 1 to 3 minutes, depending on the heat of the broiler. Keep a close eye on the meringue during this process. It can go from perfectly golden to scorched in mere moments. Cool completely before slicing and serving.

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.

LEMON MERINGUE BARS



Lemon Meringue Bars image

It's as easy as pie to make bars from smooth, tangylemon filling and fluffy meringue atop a buttery zest-flecked crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 8

2 sticks (16 tablespoons) 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

Steps:

  • 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 withthe paddle attachment. Mix on mediumspeed until well blended.
  • 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.
  • 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 to20 minutes. Let cool completely on a wirerack. Keep oven at 350.
  • 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.
  • 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.

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.

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

LEMON-POPPY SEED BARS



Lemon-Poppy Seed Bars image

Provided by Bill Telepan

Categories     Mixer     Egg     Dessert     Bake     Picnic     Kid-Friendly     Mother's Day     Lemon     Chill     Potluck     Poppy     Coffee Grinder     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 large bars

Number Of Ingredients 22

Crust:
8 tablespoons (1 stick) butter
Pinch of salt
1/4 cup sugar
1/2 teaspoon vanilla extract
1 cup flour
Poppy seed layer:
1/2 cup poppy seeds, finely ground in a coffee grinder or blender, or crushed with the bottom of a heavy pan
1/4 cup sugar
2 tablespoons butter
Lemon filling:
1/4 cup cornstarch
1 cup sugar
3 egg yolks
3/4 cup freshly squeezed lemon juice
Grated zest of 1 lemon
2 tablespoons butter, softened
Topping:
3 egg whites
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon poppy seeds

Steps:

  • Make crust:
  • 1. Preheat the oven to 350°F
  • 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed. Add the salt, sugar, and vanilla, and continue to beat until light but not fluffy. Lower the speed and add the flour. Mix until just combined.
  • 3. Spread the dough into the bottom of an 8 by 8-inch pan, patting with your fingers and smoothing the top with an offset metal or rubber spatula if necessary.
  • 4. Bake until light golden brown around the edges, 18 to 20 minutes. Remove from the oven and let cool on a wire rack. Do not turn off the oven.
  • Make poppy seed layer:
  • Place the poppy seeds, sugar and 1/4 cup cold water in a small saucepan and bring to a boil over high heat. Let boil for 1 to 2 minutes, stirring occasionally, until the mixture is thick and glossy. Add the butter and stir until incorporated. Remove from the heat immediately and spread the poppy seed mixture evenly over the baked cookie crust. Set aside.
  • Make lemon filling:
  • 1. Place 3/4 cup cold water and the cornstarch into a medium nonreactive saucepan and whisk to dissolve the cornstarch.
  • 2. Add the sugar and egg yolks and whisk to combine. Over medium heat, stirring constantly, bring the mixture to a boil and let boil for 2 minutes. Remove from the heat.
  • 3. Add the lemon juice, lemon zest, and butter. Whisk until smooth. Pour the lemon filling evenly over the poppy seed layer.
  • Make topping:
  • 1. Using a handheld mixer or in a the bowl of an electric mixer, whip the eggwhites on medium-high speed. When the whites peak softly, slowly add the sugar. Continue whipping until firm (but not stiff) peaks are formed.
  • 2. Fold in the cornstarch, and then the poppy seeds. Cover the lemon filling completely and dab the top to make attractive swirled points. Bake until the meringue browns, about 18 minutes. Cool and refrigerate until firm, at least 2 hours. Cut into 8 large bars.

SARAH'S POST-WORKOUT LEMON POPPY SEED BARS



Sarah's Post-Workout Lemon Poppy Seed Bars image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 2h10m

Yield 10 to 12 bars

Number Of Ingredients 11

2 1/4 cups oat flour
1/2 cup vanilla protein powder
1/4 cup poppy seeds
1/2 teaspoon kosher salt
1 cup creamy cashew butter
1/2 cup honey
2 tablespoons coconut oil
2 teaspoons lemon extract
Nonstick cooking spray
1/2 cup white chocolate chips, to garnish
Flaky sea salt, to garnish

Steps:

  • Whisk together the oat flour, protein powder, poppy seeds and kosher salt. Add the cashew butter, honey, coconut oil and lemon extract. Use your hands to mix it all together. It will be dry at first but will come together. You want the batter to be thick and firm.
  • Spray an 8-by-8-inch baking pan with cooking spray. Line with a sheet of parchment paper with ends that extend about 2 inches over two sides of the pan. Press the dough down firmly with your hands into an even layer. Top with the chocolate chips and flaky sea salt and gently press into the dough. Chill in the fridge for 2 hours. Then cut into desired-size bars. Store in the fridge.

EASY LEMON MERINGUE PIE-STYLE BARS



Easy Lemon Meringue Pie-Style Bars image

Make these Easy Lemon Meringue Pie-Style Bars to get your quick lemon meringue fix. You won't need a full-on meringue recipe to make these Easy Lemon Meringue Pie-Style Bars. Made with a shortbread cookie crust and other great ingredients, these dessert bars are sure to impress any lemon-lovers.

Provided by My Food and Family

Categories     Home

Time 4h45m

Yield 16 servings

Number Of Ingredients 10

30 square shortbread cookies, finely crushed (about 1-1/2 cups)
1/4 cup plus 2 Tbsp. sugar, divided
1/4 cup butter or margarine, melted
2 Tbsp. cornstarch
2-1/2 cups water
2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
1-1/2 tsp. lemon zest
4 cups JET-PUFFED Miniature Marshmallows
1/4 cup milk
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch square pan. Bake 5 min.
  • Mix cornstarch and remaining sugar in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add gelatin mixes and lemon zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally.
  • Meanwhile, microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Refrigerate 15 min. or until completely cooled.
  • Pour gelatin mixture over crust. Add COOL WHIP to marshmallow mixture; stir gently until blended. Spread over gelatin mixture. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

LEMON POPPY-SEED CHEESECAKE BARS



Lemon Poppy-Seed Cheesecake Bars image

Make and share this Lemon Poppy-Seed Cheesecake Bars recipe from Food.com.

Provided by Nado2003

Categories     Dessert

Time 55m

Yield 9 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1/2 cup confectioners' sugar
1 tablespoon poppy seed
1 pinch salt
1 cup butter, softened
1 cup Greek yogurt, plain
6 ounces cream cheese
1/2 cup sugar
1/2 cup heavy cream
1/2 lemon, juice and grated zest

Steps:

  • Combine flour with confectioners' sugar, poppy seeds and a pinch of salt; work in softened butter with your fingers until clumps form.
  • Press into a foil-lined 9-inch square baking dish. Bake at 350 degrees F until lightly browned, about 25 minutes. Cool.
  • For the filling, puree yogurt with cream cheese, sugar, heavy cream and lemon zest and juice in a food processor until thick and fluffy; spread over the cooled crust. Refrigerate overnight to set.

Nutrition Facts : Calories 442.1, Fat 32.5, SaturatedFat 19.7, Cholesterol 93.2, Sodium 264.1, Carbohydrate 35.4, Fiber 0.8, Sugar 18.4, Protein 4

LEMON POPPY SEED SHORTBREAD BARS



Lemon Poppy Seed Shortbread Bars image

These bars are buttery rich and not too sweet, with a light lemon flavor. The fresh lemon juice is optional add it in for a stronger lemon flavor. These will be soft when removed from the oven and then harden up. Measure the butter, flour and vanilla exactly for a perfect texture bar.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 40m

Yield 24 cookies

Number Of Ingredients 8

1/2 cup butter, softened (no subs!)
1/2 cup confectioners' sugar (addition for sprinkling on bars)
2 tablespoons grated lemon zest (I just used the zest from 1 whole lemon)
1 -2 teaspoon fresh lemon juice (optional)
1 teaspoon vanilla
2 tablespoons poppy seeds
1 cup all-purpose flour
1/2 teaspoon salt

Steps:

  • Set oven to 300°F (set oven rack to middle position).
  • Butter an 8x8-inch glass baking dish.
  • In a bowl using an electric mixer cream the butter with 1/2 cup confectioners sugar and vanilla until light and fluffy (about 5 minutes).
  • Add in zest, lemon juice (if using) and poppy seeds; mix until combined.
  • In a small bowl mix together flour and salt; add to the creamed mixture and mix just until combined.
  • Press the mixture into prepared baking pan.
  • Bake for about 30-35 minutes, or until pale golden brown.
  • Let the shortbread cool in the pan on a rack for about 10 minutes.
  • Cut into 24 bars and let the bars cool completely in the pan.
  • Sprinkle with confectioners' sugar.

Tips:

  • For the best results, use fresh lemons. The zest and juice of fresh lemons will give your bars the brightest flavor.
  • Don't overmix the batter. Overmixing can make the bars tough.
  • Be patient when making the meringue. It takes time to whip the egg whites until they are stiff and glossy.
  • If you don't have a kitchen torch, you can brown the meringue with a broiler. Just be careful not to burn it.
  • Let the bars cool completely before cutting them. This will help prevent them from falling apart.

Conclusion:

These lemon meringue bars are a delicious and classic dessert. They're perfect for any occasion, from a casual get-together to a special celebration. The combination of the sweet and tangy lemon filling, the creamy meringue topping, and the poppy seed crust is simply irresistible. So next time you're looking for a dessert that will wow your friends and family, give these lemon meringue bars a try.

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