One of our most popular recipes–transformed into a bar. Perfect for a crowd, these lemon bars feature a shortbread crust, tangy lemon curd and toasted marshmallowy meringue.
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1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
3/4 cup Land O Lakes® Butter, melted
1 1/2 cups sugar
3 tablespoons all-purpose flour
1 tablespoon cream of tartar
4 large Land O Lakes® Eggs
6 large Land O Lakes® Eggs, separated, reserve egg whites
1 tablespoon freshly grated lemon zest
1 cup fresh lemon juice from 5 to 6 lemons
6 tablespoons Land O Lakes® Butter, cut into 12 pieces
6 reserved egg whites
1 teaspoon cream of tartar
3/4 cup sugar
Heat oven to 350°F. Fold very long piece of aluminum foil in half lengthwise. Set in 13x9-inch baking pan, extending foil about 2 inches over edges. Line baking pan with additional foil.
Combine 1 1/2 cups flour, 1/3 cup sugar and 1/4 teaspoon salt in bowl. Stir in melted butter until well combined. Press into prepared baking pan. Bake 20-22 minutes or until crust is light golden brown.
Meanwhile, whisk 1 1/2 cups sugar, 3 tablespoons flour, 1 tablespoon cream of tartar and 1/4 teaspoon salt together in large saucepan. Whisk in 4 eggs and 6 egg yolks until well combined but not airy. Whisk in lemon zest and juice.
Tip: Lemon Filling
Cook over medium-low heat, stirring constantly, 8-12 minutes or until mixture thickens and reaches 160°F. Remove from heat; stir in butter, 2 pieces at a time, allowing butter to melt before adding more. Strain filling through fine-mesh strainer set over bowl. Set bowl aside.
Beat 6 egg whites and 1 teaspoon cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually adding 3/4 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy.
Pour hot lemon filling into baked crust. Spread meringue over hot filling, completely sealing to edge of pan.
Bake 18-22 minutes or until meringue reaches 160°F and is lightly browned.
Cool 3-4 hours at room temperature. Remove from pan using foil ends for easier cutting and serving.
Warmer weather calls for fresh, fruity, citrus flavors. We have refreshing ways to make muffins, quick breads and cakes that taste just as good as the spring sunshine feels.