Lemon-Poppy Seed Bars

Name: Lemon-Poppy Seed Bars
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter, softened; 1 Tbsp cornstarch; 3 egg whites; 3 egg yolks; 237 milliliters flour; 177 milliliters freshly squeezed lemon juice; 1 Grated zest of lemon; 1 Tbsp poppy seeds; 1 pinch Pinch of salt; 79 milliliters sugar; 1 teaspoons vanilla extract; 118 milliliters poppy seeds, finely ground in a coffee grinder or blender, or crushed with the bottom of a heavy pan

Lemon-Poppy Seed Bars is a vegetarian side dish. This recipe serves 8. One portion of this dish contains about 4g of protein, 5g of fat, and a total of 158 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have blender, flour, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 350°F

Equipment you will use

Oven

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Bowl

Add the salt, sugar, and vanilla, and continue to beat until light but not fluffy. Lower the speed and add the flour.

Ingredients you will need

Vanilla

All Purpose Flour

Sugar

Salt

Mix until just combined.

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.

Ingredients you will need

Spread

Dough

Equipment you will use

Spatula

Frying Pan

Bake until light golden brown around the edges, 18 to 20 minutes.

Equipment you will use

Oven

Remove from the oven and let cool on a wire rack. Do not turn off the oven.

Equipment you will use

Wire Rack

Oven

Place the poppy seeds, sugar and 1/4 cup cold water in a small saucepan and bring to a boil over high heat.

Ingredients you will need

Poppy Seeds

Sugar

Water

Equipment you will use

Sauce Pan

Let boil for 1 to 2 minutes, stirring occasionally, until the mixture is thick and glossy.

Add the butter and stir until incorporated.

Ingredients you will need

Butter

Remove from the heat immediately and spread the poppy seed mixture evenly over the baked cookie crust. Set aside.

Ingredients you will need

Cookie Pie Crust

Poppy Seeds

Spread

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

Ingredients you will need

Corn Starch

Water

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Remove from the heat.

Add the lemon juice, lemon zest, and butter.

Ingredients you will need

Lemon Juice

Lemon Zest

Butter

Whisk until smooth.

Equipment you will use

Whisk

Pour the lemon filling evenly over the poppy seed layer.

Ingredients you will need

Poppy Seeds

Lemon

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.

Ingredients you will need

Egg Whites