Lemon Cream Pie Bars

Lemon Cream Pie Bars
Lemon Cream Pie Bars

Lemon Cream Pie Bars



Recipe by: Willow Bird Baking, using Lemon Curd from Fine Cooking
Yield: 20 tall bars

These bars are a BRIGHT burst of sunshine! The lemon flavor isn’t the knock-you-out sort, but a sweet, smooth punch in a bed of whipped cream. You’re gonna love these!

Crust Ingredients:
1 cup (2 sticks) butter (I use Plugrá Butter)
2 cups all-purpose flour
1/2 cup powdered sugar

Lemon Curd Filling Ingredients:
6 tablespoons butter, softened at room temperature (I use Plugrá Butter)
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon gelatin
2 tablespoons cold water
4 cups whipping cream
1/2 teaspoon lemon extract
6-8 drops yellow food coloring (optional)
2 tablespoons powdered sugar

Topping Ingredients:
2 cups heavy whipping cream
1 tablespoon cold water
1 teaspoon gelatin
5-6 tablespoons icing sugar
grated lemon zest (for topping, optional)
fresh raspberries (for serving, optional)

Directions:
Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish by lining it with parchment paper. Cut the butter into the flour and icing sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack.

Make the lemon curd: Cream butter and sugar together until pale, fluffy yellow (2-3 minutes). Slowly beat in eggs and yolks and then the lemon juice. The mixture will look curdled, but don’t worry. Pour it into a heavy saucepan and heat over low heat, stirring constantly, until the butter melts and the mixture smooths out and no longer looks curdled. Turn heat up to medium and stir constantly until the mixture thickens and reaches 170 degrees F on a candy thermometer (about 10-15 minutes). When you run your finger across the back of a wooden spoon used for stirring, it should leave a clear streak in the curd. Stir in the lemon zest.

Pour the curd into a shallow bowl and press plastic wrap directly on the surface of the curd. Chill in the fridge until cold. It’ll thicken more as it cools.

Make the lemon cream: Make sure your curd is totally cool before beginning this step. In a bowl, sprinkle the gelatin over the 2 tablespoons cold water to soften for 2 minutes. Heat for 15 or so seconds in the microwave, whisking to dissolve the gelatin. Whip 4 cups heavy cream to stiff peaks, adding the gelatin, lemon extract, food coloring, and powdered sugar halfway through. Stir in about 1/3 of the cream into the lemon curd to lighten it, and then gently fold in the curd into the rest of the cream. Pour the mixture over the cooled shortbread crust and spread evenly. Chill in the fridge until set.

Make the whipped cream: In a bowl, sprinkle the gelatin over the tablespoon of cold water to soften for 2 minutes. Heat for 15 or so seconds in the microwave, whisking to dissolve the gelatin. Whip the 2 cups cream to stiff peaks, adding the powdered sugar and gelatin halfway through mixing. Dollop the whipped cream over the lemon cream and gently spread it around. Zest a lemon over the top for garnish. Chill, remove from pan, slice into bars, and enjoy with fresh raspberries, if desired.

Bailey’s Mint Oreo Icebox Cake (only 4 ingredients!)

Bailey's Mint Oreo Icebox Cake
Bailey’s Mint Oreo Icebox Cake

Bailey’s Mint Oreo Icebox Cake



Recipe by: Willow Bird Baking
Yield: 4-6 servings

Who knew 4 ingredients could taste so good? Icebox cakes pack a ton of bang for their buck — they are surprisingly delicious and require barely any effort at all. Enjoy!

Ingredients:
2 cups heavy whipping cream
1/4 cup powdered sugar
1/4 cup Bailey’s Irish Cream (I used Hazelnut flavor)
1 package mint Oreos
chopped Andes mints (optional topping)

Directions:
Whip the cream, powdered sugar, and Bailey’s Irish Cream together in a chilled bowl to stiff peaks. In a loaf pan lined with parchment paper, layer mint Oreos and Bailey’s whipped cream, starting with Oreos and ending with cream. Cover and refrigerate overnight. When ready to serve, invert onto a platter and top with chopped Andes Mints if desired.

Coconut Cream Pie Bars

It’s pie month, so I made you some Coconut Cream Pie Bars!

Coconut Cream Pie Bars
Coconut Cream Pie Bars

5 from 1 reviews
Coconut Cream Pie Bars
 
Prep time
Cook time
Total time
 
THESE ARE SO AMAZING. MAKE THEM NOW.
Author:
Serves: 12-16
Ingredients
Crust Ingredients:
  • 1 cup (2 sticks) butter
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
Coconut Cream Filling Ingredients:
  • 3 cups half-and-half
  • 3 cups coconut milk
  • 4 eggs
  • 1 1/2 cups white sugar
  • 2/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cup flaked coconut
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
Whipped Cream Topping Ingredients:
  • 2 cups heavy whipping cream
  • 1 tablespoon cold water (for stabilizing)
  • 1 teaspoon gelatin (for stabilizing)
  • 3-4 tablespoons powdered sugar
  • 1 cup coconut, for toasting
Instructions
  1. Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a foil sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack.
  2. Toast coconut for the topping: Spread about 1 cup of the coconut flakes out on a baking sheet and bake in the oven along with your shortbread crust for 3-6 minutes, stirring every minute or so, until the coconut is golden brown. Spread it out on a plate to cool completely.
  3. Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this can take anywhere from 15-30 minutes. Just do it. It’s worth it.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir. Pour this filling over your cooled crust, letting it cool for a bit on the counter before sticking the whole thing in the fridge to chill until firm, about 2 to 4 hours.
  4. Make whipped cream topping: Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin. Using a chilled bowl and beater, whisk the 2 cups of heavy cream and powdered sugar together until the cream forms stiff peaks, stopping to add gelatin mixture about halfway through. Dollop the cream over your bars and gently spread it around. Sprinkle on toasted coconut. Chill until ready to serve to let the whipped cream set up. Use the sling to pull the bars out of the dish, slice with a sharp knife, and enjoy!

 

Cherry Icebox Birthday Cake

Cherry Icebox Birthday Cake
Cherry Icebox Birthday Cake

Cherry Icebox Birthday Cake



Recipe by: Willow Bird Baking
Yield: 4 servings

SO EASY, SO GOOD! I fashioned this cheery Cherry Icebox Birthday “Cake” in two 2-cup apothecary jars for a cute presentation, but if you don’t have a 2-cup vessel, you can always make it in one loaf pan lined with parchment paper and, after chilling overnight, turn it out on a platter. Grab yourself a bag of the new birthday cake Oreos and enjoy!

Ingredients:
2 cups heavy whipping cream, chilled
7 tablespoons powdered sugar
2 tablespoons Kirsch (cherry flavored liqueur)*
1/2 teaspoon vanilla extract
1 package birthday cake Oreos
maraschino cherries
sprinkles (optional)
*If you don’t have any Kirsch or don’t want to use it, try subbing in 1 tablespoon maraschino cherry juice. I haven’t tried it, but I bet it’d be good.

Directions:
Whip the cream, powdered sugar, Kirsch, and vanilla extract together in a chilled bowl to stiff peaks. In two, 2-cup glasses or in one loaf pan lined with parchment paper, layer birthday cake Oreos and cherry whipped cream, starting with Oreos and ending with cream. If you want to get fancy, you could include a maraschino cherry layer! Cover and refrigerate overnight. When ready to serve, top with sprinkles and maraschino cherries!

Coconut Cloud Fruit Dip

Coconut Cloud Fruit Dip
Coconut Cloud Fruit Dip

Coconut Cloud Fruit Dip



Recipe by: Willow Bird Baking, adapted from SkinnyTaste
Yield: about 3 cups of meringue dip

I love this easy, delicious dip. It whips up a ton — perfect for a brunch party. I put about half of the dip into a pretty ramekin on a platter of fresh berries and then replenished as needed during brunch.

Ingredients:
4 egg whites from large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup water
1 cup sugar
1/8 teaspoon salt
3/4 cup shredded coconut

Directions:
Place the egg whites with the vanilla extract and coconut extract in the clean bowl of a stand mixer. Stir the water and sugar together in a small saucepan over high heat. Bring this to a boil and cook until the syrup reaches 234 degrees F on a candy thermometer, about 4-8 minutes.

When the syrup begins to boil, start mixing the egg whites on low speed so they begin to get foamy. When the syrup is up to temperature, turn the egg whites to medium-high speed and very slowly drizzle the hot syrup into the whites. Beat until the dip forms stiff glossy peaks, tossing in the salt to mix in along the way. Gently fold shredded coconut in to the meringue dip, saving a bit to sprinkle on top. Serve with a platter of fresh strawberries, raspberries, blueberries, or whatever fruit you love most!

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