Lemon Meringue Bars with Poppy Seed Crust

cooking.nytimes.com

KLSMom

subheading: FOR THE CRUST:

2 cups/255 grams all-purpose flour

6 tablespoons/75 grams granulated sugar

2 tablespoons poppy seeds

2 tablespoons cornstarch

1 teaspoon lemon zest

¾ teaspoon kosher salt

1 cup/227 grams unsalted butter (2 sticks), melted and cooled, plus more for greasing the pan

subheading: FOR THE LEMON FILLING:

1¾ cups/352 grams granulated sugar

4 teaspoons lemon zest

2 tablespoons all-purpose flour

½ teaspoon kosher salt

5 large eggs

4 egg yolks (reserve the whites for the meringue)

1 cup fresh lemon juice from about 6 lemons

subheading: FOR THE MERINGUE:

4 egg whites

1 teaspoon cornstarch

½ cup/101 grams granulated sugar

1 teaspoon vanilla extract

Pinch kosher salt

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer