How do you make Martha Stewart lemon bars?

Table of Contents:

1. How do you make Martha Stewart lemon bars?
2. How do you know when your lemon bars are done?
3. How do you cut perfect lemon squares?
4. Should lemon meringue pie be refrigerated?
5. Can lemon meringue pie be left at room temp?
6. Why did my lemon meringue pie turn watery?
7. Why are my meringues not stiffening?
8. Why is my egg white not whipping?

How do you make Martha Stewart lemon bars?

Ingredients

1. 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan.
2. 1/2 cup confectioners' sugar, plus more for dusting.
3. 1/4 teaspoon salt.
4. 1 cup all-purpose flour, (spooned and leveled)
5. 4 large egg yolks.
6. 1 can (14 ounces) sweetened condensed milk.
7. 3/4 cup fresh lemon juice (from about 3 lemons)

How do you know when your lemon bars are done?

To avoid them being too gooey make sure you allow them to set completely when you take them out of the oven. You know when lemon bars are done when you move the pan a bit and they don't jiggle. You should cut the lemon bars when they are completely cool.

How do you cut perfect lemon squares?

Using the excess parchment paper as handles, pull out the lemon bars gently and place on a cutting surface. Peel off the parchment paper. Using a serrated (bread) knife cut the bars into even squares. If you wipe the knife after each cut it will make the process easier and less messy for you.

Should lemon meringue pie be refrigerated?

Lemon Meringue Pie is best enjoyed shortly after preparing, but it does need to be refrigerated to set. I like to make this pie the day before, then chill overnight uncovered. It slices easily but is still fresh. Leftovers can be stored on the counter for a couple of hours, but will ultimately need to be refrigerated.

Can lemon meringue pie be left at room temp?

Bacteria grow rapidly at temperatures between 40 °F and 140 °F; lemon meringue pie should be discarded if left out for more than 2 hours at room temperature. ... Freshly baked lemon meringue pie will keep for about 2 to 3 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.

Why did my lemon meringue pie turn watery?

The lemon meringue filling is thickened with cornstarch. But if you overwork the filling, the cornstarch's thickening abilities are weakened, and you'll be left with a runny mess. To prevent this, you'll cook the filling in two intervals.

Why are my meringues not stiffening?

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage. ... Once your egg whites are overbeaten, they won't work properly in your meringue.

Why is my egg white not whipping?

Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whipping process. Cream of tartar is an acidic powder extracted during winemaking. It is used to stabilize egg white foams and increases their heat tolerance.