Best 4 Poppy Seed Lemon Bars Recipes
Indulge in the delightful fusion of tart and sweet with our curated collection of poppy seed lemon bar recipes. These delectable treats, with their golden crust and vibrant lemon filling studded with crunchy poppy seeds, are a perfect balance of flavors and textures. Whether you're a seasoned baker or a novice in the kitchen, our selection of recipes offers something for everyone. From classic variations to unique twists, discover the perfect poppy seed lemon bar recipe to tantalize your taste buds and impress your loved ones.
Check out the recipes below so you can choose the best recipe for yourself!
POPPY SEED-LEMON BARS
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
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 POPPY-SEED SHORTBREAD BARS
Categories Mixer Dessert Bake Lemon Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 cookies
Number Of Ingredients 7
Steps:
- In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners' sugar and beat the mixture until it is light and fluffy. Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined. Press the mixture evenly into a buttered 8-inch-square baking pan and bake it in the middle of a preheated 300°F. oven for 30 to 35 minutes, or until it is pale golden. Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan. Sprinkle the bars with the additional confectioners' sugar.
LEMON POPPY SEED SHORTBREAD BARS
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
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.
LEMON MERINGUE BARS WITH POPPY SEED CRUST
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
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.
Tips:
- Use a food processor to make the shortbread crust quickly and easily.
- To ensure the crust is evenly baked, pre-bake it for 10-12 minutes before adding the filling.
- For a tangy lemon flavor, use freshly squeezed lemon juice and zest.
- If you don't have poppy seeds on hand, you can substitute them with sesame seeds or chopped nuts.
- To get the perfect gooey texture, don't overcook the filling. It should be set but still slightly wobbly in the center.
- For a professional touch, dust the top of the bars with powdered sugar before serving.
Conclusion:
Poppy seed lemon bars are a delightful treat that combines the zesty flavor of lemon with the nutty crunch of poppy seeds. They're perfect for any occasion, from potlucks to picnics to bake sales. With their easy-to-follow recipe and delicious results, these lemon bars are sure to become a favorite in your kitchen.
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