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.
Everyone will love these sweet-tart lemon recipes for cakes, cookies, and other treats, made tangy with fresh-squeezed lemon juice and zest.