Recipes

Lemon-Poppy Seed Bars

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Lemon-Poppy Seed Bars

Lemon-Poppy Seed Bars

amanda

Equipment

  • - Hamilton Beach 5-Speed Stand Mixer (for mixing batter and dough)

  • - OXO Good Grips Adjustable Rolling Pin with Silicone Padding (for rolling out pastry or crust)

  • - Nordic Ware 8x8 Inch Square Baking Pan (Non-Stick) (for baking the bars)

  • - Cuisinart Compact 14 Cup Food Processor with Dough Blade (for chopping nuts or poppy seeds)

  • - Wilton Premium Heavy-Duty Foil Pan Liner Set (10 Pack) (to prevent sticking and ease removal of bars after baking)

  • - OXO Good Grips Stainless Steel Measuring Cup Set, 2-Cup & 1-Tablespoon (for accurate ingredient measurement)

  • - Anova Precision Plus Kitchen Scale with Temperature Probe (750g) (for precise measurement of ingredients)

  • - OXO Good Grips 2-Piece Stainless Steel Measuring Bowl Set, 4 Cup & 1 Tbsp (for mixing and preparation stages)

  • - Emile Henry Puff Pastry Diamond Pie Molds (if recipe requires a pie shape or layered design)

  • - Stellaire Professional Non-Stick Silicone Baking Mat, 15 x 10 Inches (non-stick baking surface alternative to parchment paper)

  • - KitchenAid Premium Microplane Flexible Zester and Peeler (for grating citrus zest or fine shredding of ingredients)

  • - Wilton 8-Inch Pink Professional Silicone Star Tips & Stand with Handheld Mixer Attachments, Stainless Steel (for decorative toppings if recipe calls for it)

Ingredients

  • 8 tablespoons (1 stick) butter

  • Pinch of salt

  • 1/4 cup sugar

  • 1/2 teaspoon vanilla extract

  • 1 cup flour

  • 1/2 cup poppy seeds, finely ground in a coffee grinder or blender, or crushed with the bottom of a heavy pan

  • 1/4 cup sugar

  • 2 tablespoons butter

  • 1/4 cup cornstarch

  • 1 cup sugar

  • 3 egg yolks

  • 3/4 cup freshly squeezed lemon juice

  • Grated zest of 1 lemon

  • 2 tablespoons butter, softened

  • 3 egg whites

  • 1/3 cup sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon poppy seeds

Instructions

1

Instruction 1

Preheat the oven to 350°F
2

Instruction 2

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed. Add the salt, sugar, and vanilla, and continue to beat until light but not fluffy. Lower the speed and add the flour. Mix until just combined.
3

Instruction 3

Spread the dough into the bottom of an 8 by 8-inch pan, patting with your fingers and smoothing the top with an offset metal or rubber spatula if necessary.
4

Instruction 4

Bake until light golden brown around the edges, 18 to 20 minutes. Remove from the oven and let cool on a wire rack. Do not turn off the oven.
5

Instruction 5

Place the poppy seeds, sugar and 1/4 cup cold water in a small saucepan and bring to a boil over high heat. Let boil for 1 to 2 minutes, stirring occasionally, until the mixture is thick and glossy. Add the butter and stir until incorporated. Remove from the heat immediately and spread the poppy seed mixture evenly over the baked cookie crust. Set aside.
6

Instruction 6

Place 3/4 cup cold water and the cornstarch into a medium nonreactive saucepan and whisk to dissolve the cornstarch.
7

Instruction 7

Add the sugar and egg yolks and whisk to combine. Over medium heat, stirring constantly, bring the mixture to a boil and let boil for 2 minutes. Remove from the heat.
8

Instruction 8

Add the lemon juice, lemon zest, and butter. Whisk until smooth. Pour the lemon filling evenly over the poppy seed layer.
9

Instruction 9

Using a handheld mixer or in a the bowl of an electric mixer, whip the eggwhites on medium-high speed. When the whites peak softly, slowly add the sugar. Continue whipping until firm (but not stiff) peaks are formed.
10

Instruction 10

Fold in the cornstarch, and then the poppy seeds. Cover the lemon filling completely and dab the top to make attractive swirled points. Bake until the meringue browns, about 18 minutes. Cool and refrigerate until firm, at least 2 hours. Cut into 8 large bars.
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