Lemon white chocolate bars
Lemon White Chocolate Bars
I’m running out of time here, folks. This is the third lemon dessert and it’s good, but still not the one I’m looking for. Dani’s taunting me. Mom’s acting all full of herself because she’s baking a Paula Deen recipe. And Bea’s joined in the goading, even though she’s supposed to be impartial, being the MC of this lemon throwdown and all. Thankfully, my Claudia is on my side. She’s been an awesome sous chef – that child can squeeze every drop of juice out of a lemon. She’s my go-to gal.
I’ve got one more recipe up my sleeve.
Recipe: Lemon White Chocolate Bars
(from Cooks Recipes)
1 1/4 c. all purpose flour, divided
1 c. granulated sugar, divided
1/3 c. butter, softened
1 c. white chocolate chips (I used 1 1/2 bars of Lindt white chocolate, chopped)
2 large eggs, slightly beaten
1/4 c. fresh lemon juice
2 tsp. freshly grated lemon peel
Heat oven to 350 degrees. Lightly grease a 9″ square baking pan and set aside.
Combine 1 c. flour and 1/4 c. granulated sugar in medium bowl; cut in butter with a pastry blender until mixture resembles coarse crumbs. Press mixture into bottom of prepared pan. Bake 15 minutes or until lightly golden. Remove from oven; sprinkle chocolate chips over top.
Stir together eggs, lemon juice, lemon peel, remaining 1/4 c. flour, and remaining 3/4 c. granulated sugar in medium bowl. Carefully pour over chips and crust.
Bake 15 minutes or until set. Cool slightly in pan; sift powdered sugar over top. Cool completely before cutting into bars.
Makes 16 bars.