Limoncello Dessert Bars Recipe

Are you dreaming of a delicious, indulgent treat that won’t take hours to make? Then look no further than these scrumptious Limoncello dessert bars – they are so simple and flavorful that it just might become your new favorite dessert! With a zesty lemon flavor encased in an airy meringue shell, and fluffy marshmallow cream filling for added richness and sweetness — all enhanced with tart lemon juice — this slice is sure to satisfy the most serious sweet tooth. Discover why everyone should have a go-to slice like this in their repertoire – read on for the full recipe!



Limoncello Dessert Bars Recipe



Prep Time: 40 mins Cook Time: 10 mins Total Time: 3 hrs 10 mins Yield: 9 bars



Ingredients : 2 C graham cracker crumbs 1/3 cup unsalted butter, melted Lemon Cheesecake 1 1/2 cups boiling water 3 tsp powdered gelatin 2 blocks cream cheese, softened 1 1/4 cups sweetened condensed milk 2 lemons, zested and juiced 3 drops yellow food gel (optional)



Marshmallow Layer: 1/2 cup boiling water 1 cup caster sugar 3 tsp powdered gelatin



Instructions: Spray the bottom and sides of a 9X13 inch baking pan with oil spray and line with baking paper. Set aside. Mix the graham cracker crumbs and melted butter until a wet sand mixture forms. Press into the baking pan and place into the freezer.







Lemon Cheesecake: Add the boiling water to a heatproof jug and sprinkle with gelatin. Use a fork or whisk to mix until dissolved. Set aside to cool slightly.



Meanwhile, add the cream cheese to the bowl of a food processor and blitz until creamy, 60 seconds. Scrape down the bowl and add the sweetened condensed milk. Blitz until well combined. Scrape down and add the zest of two lemons and the juice from the lemons (taking care not to get any seeds in the cheesecake mixture) and blitz until well combined.



Scrape down the bowl, add the yellow food gel (optional), and mix on high speed. While the mixer is on high speed, slowly pour the gelatin mixture into the food processor. Once it’s all in there, stop the mixer and scrape down for a final time. Mix for a final 30 seconds. Pour the mixture on top of the biscuit base and place in the fridge to chill for 1 hour.







Marshmallow Layer : Add the boiling water and sugar to a heatproof bowl. Use a whisk to mix until dissolved. Sprinkle with gelatin and whisk until dissolved. Set aside to cool for 10 minutes.



Pour the mixture into the bowl of a stand mixer and fit it with a whisk attachment. Alternatively, you can use a hand mixer fitted with beaters. Whisk on high speed for 5 minutes or until the mixture is thick and glossy, similar to meringue. Act quickly by pouring the mixture on top of the lemon filling and spread using a spatula. Place back in the fridge and chill for another hour.



Preheat your oven to a low broil. Place your bars into the oven and toast the marshmallow topping for 5 minutes or until a light golden brown. Place back into the fridge for another hour to chill before cutting into bars.



In conclusion, the Limoncello dessert bars recipe is a sweet treat for any time of year. It’s simple to make and requires ingredients that most people already have in their pantry and refrigerator. Not only does it taste delicious, but it also looks beautiful when served on a cake plate. From the creamy lemon pudding layer to the fluffy cloud-like meringue topping, this dessert will definitely leave you wanting another slice!



So grab your ingredients and get creative in the kitchen by trying out this lemon treat! What’s more, have friends or family over to share—it will be sure to impress them! After all who doesn’t love an easy to make yet delectable dessert? Before you go, we’d love to hear from you: what is your favorite lemon dessert?












Yield: 9 bars

Limoncello Dessert Bars Recipe








Print









Prep Time
40 minutes


Cook Time
10 minutes


Total Time
50 minutes




Ingredients



2 C graham cracker crumbs

1/3 cup unsalted butter, melted

Lemon Cheesecake

1 1/2 cups boiling water

3 tsp powdered gelatin

2 blocks cream cheese, softened

1 1/4 cups sweetened condensed milk

2 lemons, zested and juiced

3 drops yellow food gel (optional)

Marshmallow Layer:

1/2 cup boiling water

1 cup caster sugar

3 tsp powdered gelatin




Instructions
Spray the bottom and sides of a 9X13 inch baking pan with oil spray and line with baking paper. Set aside. Mix the graham cracker crumbs and melted butter until a wet sand mixture forms. Press into the baking pan and place into the freezer. Lemon Cheesecake: Add the boiling water to a heatproof jug and sprinkle with gelatin. Use a fork or whisk to mix until dissolved. Set aside to cool slightly. Meanwhile, add the cream cheese to the bowl of a food processor and blitz until creamy, 60 seconds. Scrape down the bowl and add the sweetened condensed milk. Blitz until well combined. Scrape down and add the zest of two lemons and the juice from the lemons (taking care not to get any seeds in the cheesecake mixture) and blitz until well combined. Scrape down the bowl, add the yellow food gel (optional) and mix on high speed. While the mixer is on high speed, slowly pour the gelatin mixture into the food processor. Once it’s all in there, stop the mixer and scrape down for a final time. Mix for a final 30 seconds. Pour the mixture on top of the biscuit base and place in the fridge to chill for 1 hour. Marshmallow Layer: Add the boiling water and sugar to a heatproof bowl. Use a whisk to mix until dissolved. Sprinkle with gelatin and whisk until dissolved. Set aside to cool for 10 minutes. Pour the mixture into the bowl of a stand mixer and fit it with a whisk attachment. Alternatively, you can use a hand mixer fitted with beaters. Whisk on high speed for 5 minutes or until the mixture is thick and glossy, similar to meringue. Act quickly by pouring the mixture on top of the lemon filling and spread using a spatula. Place back in the fridge and chill for another hour. Preheat your oven to a low broil. Place your bars into the oven and toast the marshmallow topping for 5 minutes or until a light golden brown. Place back into the fridge for another hour to chill before cutting into bars.

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KitchenAid kp26m1xqbs Professional 600 Series 6-Quart Stand Mixer







Nutrition Information:

Yield: 9

Serving Size: 1

Amount Per Serving:

Calories: 450 Total Fat: 18g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 47mg Sodium: 236mg Carbohydrates: 67g Fiber: 1g Sugar: 55g Protein: 8g

Nutritional info is an estimate.











© Meagan





Cuisine:

Dessert
/

Category: Dessert











 



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