125810 layer lemon filling marshmallow frost Recipes

m ashamed to admit it but i am a lemon bar snob. i m not proud of it. well, maybe the word snob is a bit harsh. let s just say that i have very strong preferences when it comes to lemon bars., i prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust., i prefer a dominant lemon flavor untainted by the milkiness of cream , evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king., i prefer my lemon filling to be smooth and soft, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me., i prefer my lemon bars dusted with confectioners sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar., finally, i prefer to eat my lemon bars with a fork. that s not snobbish, is it

cookies, butter - softened, icing sugar, lemon extract, all-purpose flour, salt, lemon filling, sugar, cornstarch, water, tblspn butter, grated lemon peel, lemon juice, icing sugar for garnish

cream cheese, softened, butter, softened, fresh lemon juice, powdered sugar, lemon zest

butter, softened, orange zest, lemon zest, powdered sugar, fresh lemon juice, fresh orange juice, fresh orange juice

cream cheese, room temperature, unsalted butter, room temperature, powdered sugar, grated lemon peel, vanilla extract

sugar, cornstarch, salt, water, lemon rind, lemon juice, butter

vanilla chips, whipping cream, powdered sugar, fresh grated lemon peel, lemon juice

softened butter, lemon zest, powdered sugar ; sifted, lemon juice

lemon filling, egg yolks (reserve whites for meringue), cornstarch, water, sugar, salt, butter, lemon juice, grated lemon zest, pre-baked pie shell, recipe meringue, meringue topping, egg whites, cream of tartar, sugar

sugar, cornstarch, boiling water, egg yolks, lightly beaten, grated lemon rind, fresh lemon juice, butter

pastry for 1 pie crust, lemon filling, ts cornstarch, tb flour, sugar, ts salt, egg yolks, lightly beaten, lemon juice, tb grated lemon peel, tb butter, meringue, egg whites, ts cream of tarter, sugar

granulated sugar, unsalted real butter, evaporated milk, lemon chips (from king arthur four site), marshmallow cream, lemon extract, several drops of yellow food coloring

butter (no substitutes), softened, sugar, lemon extract, all-purpose flour, cornstarch, lemon filling, butter, softened, sugar, lemon juice, grated lemon peel

butter or margarine, softened, shortening, vanilla extract, lemon extract, grated lemon rind, powdered sugar, milk

eggs, separated, sugar, grated lemon rind, lemon juice, cake flour, salt, powdered sugar, tart lemon filling, powdered sugar

butter or margarine, softened, powdered sugar, grated lemon rind, lemon extract

sugar, egg whites, light corn syrup, water, lemon juice, lemon rind

butter, softened, powdered sugar, vanilla, flour, sugar, cornstarch, grated lemon zest, salt, egg, beaten, lemon juice, butter, melted