White Chocolate Lemon Bars Recipes

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LEMON WHITE CHOCOLATE CREAM BARS



Lemon White Chocolate Cream Bars image

Provided by Mel

Time 7h20m

Number Of Ingredients 16

2 cups cold water
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice (from about 4 lemons - zest before juicing)
1/3 cup cornstarch
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon lemon zest
1 drop yellow food coloring, optional (see note)
2 1/2 cups crushed graham cracker crumbs (about 16 rectangles)
1 tablespoon granulated or brown sugar
3/4 cup salted butter, melted
1 cup white chocolate chips or bar, chopped (NOT almond bark or candy coating)
16 ounces cream cheese, softened (see note)
1 1/2 cups powdered sugar
Pinch of salt
3/4 cup heavy cream, chilled (see note)

Steps:

  • For the lemon layer: in a medium saucepan, whisk together the cold water, sugar, lemon juice, cornstarch, and salt. Heat the mixture over medium heat, stirring constantly, until it begins to thicken and large bubbles pop at the surface. Continue cooking for 1-2 minutes (it's important to continue letting it simmer so it will set up as it cools).
  • Remove from the heat and stir in the lemon zest and butter. Pour into a bowl, cover with plastic wrap pressed directly on the surface, and place in the refrigerator until completely cooled.
  • For the crust: preheat the oven to 325 degrees. Line a 9X13-inch pan with parchment paper or foil (for easier removal and cleanup; optional). Stir together the graham cracker crumbs, sugar, and melted butter until evenly combined. Press into the bottom of the prepared pan. Bake for 10-12 minutes until lightly golden and set. Set aside to cool completely.
  • For the cream filling: melt the white chocolate until just melted and smooth; don't over heat or it can seize and scorch. I use the microwave at 50% power for 1-minute increments, stirring in between. Set aside.
  • Add the cream cheese to a mixing bowl and mix with a handheld electric or stand mixer until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the melted white chocolate (if it's overly warm, let cool until just slightly warm) and mix again until well-combined.
  • Add the powdered sugar and salt and mix until evenly combined, 1-2 minutes. (See note below about the heavy cream.) Add the heavy cream to the batter and mix on medium speed until the batter is thick and creamy, 2-3 minutes.
  • Spread the cream layer evenly on top of the cooled crust. Chill for 1-2 hours until the cream layer sets up a bit.
  • Once the lemon layer is completely cooled, whisk to recombine and spread evenly over the cream layer. Chill in the refrigerator until the lemon layer is set up, 4-6 hours.
  • Cut into squares and serve. Include a fresh lemon slice or twist, if desired.

Nutrition Facts : ServingSize 1 bar, Calories 372 kcal, Carbohydrate 42 g, Protein 3 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 271 mg, Fiber 1 g, Sugar 33 g

WHITE CHOCOLATE LEMON BARS



White Chocolate Lemon Bars image

Delicious.

Provided by ljmitchell

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 40m

Yield 16

Number Of Ingredients 8

1 ¼ cups all-purpose flour, divided
1 cup white sugar, divided
⅓ cup butter, softened
¾ cup white chocolate chips
2 eggs, slightly beaten
¼ cup lemon juice
2 teaspoons lemon zest
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir 1 cup flour and 1/4 cup sugar together in a bowl. Mash butter into the flour mixture until it resembles coarse crumbs; press into bottom of a 9-inch square baking dish.
  • Bake in preheated oven until crusty and golden brown, about 15 minutes.
  • Sprinkle chocolate chips over the crust.
  • Beat eggs, lemon juice, and lemon zest together until the eggs are beaten. Stir remaining 1/4 cup flour and 3/4 cup sugar into the egg mixture; pour over the chocolate chips and crust.
  • Bake until set in the middle, about 15 minutes more. Cool slightly in baking dish set on a wire cooling rack. Sift confectioners' sugar over the bars and cool completely before cutting to serve.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.9 g, Cholesterol 35.2 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 45.2 mg, Sugar 25.1 g

LEMON-WHITE CHOCOLATE BROWNIES



Lemon-White Chocolate Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 16 to 24 brownies

Number Of Ingredients 14

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan
6 ounces white chocolate, chopped
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice (from 4 to 5 lemons)
1/4 cup all-purpose flour
Confectioners' sugar, for dusting
Yellow candies, for decorating

Steps:

  • Make the brownie layer: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; lightly butter the foil. Melt the butter and white chocolate in a medium saucepan over medium-low heat, stirring often, until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Stir in the flour, salt and baking powder until smooth. Spread the batter evenly in the prepared pan.
  • Bake until the brownies are lightly browned on top and softly set in the middle, about 25 minutes. Let cool 5 minutes.
  • Meanwhile, make the lemon layer: Whisk the eggs, granulated sugar, lemon juice and flour in a large bowl until smooth. Pour over the hot brownies. Return to the oven and bake until the lemon layer is set, about 20 minutes. Transfer to a rack and let cool completely in the pan.
  • Lift the brownies out of the pan using the foil overhang. Dust with confectioners' sugar. Cut into pieces, then decorate with yellow candies.

THE BEST LEMON BARS



The Best Lemon Bars image

Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!

Provided by Patty Schenck

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 36

Number Of Ingredients 7

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
  • Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
  • Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g

LEMONY LAYER BARS



Lemony Layer Bars image

One of my favorite cakes is a white chocolate cake with coconut lemon filling, dark chocolate frosting and almonds. This version of a seven-layer bar combines all those flavors into an easy-to-eat treat. Using soda cracker crumbs makes the bars a little different. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

2 cups crushed unsalted top saltines
1/2 cup butter, melted
1 cup white baking chips
1 cup sweetened shredded coconut
1 cup coarsely chopped almonds
1 cup (6 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon curd
2 tablespoons grated lemon zest, divided

Steps:

  • Preheat oven to 375°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. In a large bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan. Sprinkle with white chips, coconut, almonds and chocolate chips., In a small bowl, combine milk, lemon curd and 1 tablespoon zest. Pour over chips. Sprinkle with remaining 1 tablespoon zest. Bake until edges are golden brown, 25-30 minutes. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.

Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 98mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE-LEMON BARS



Chocolate-Lemon Bars image

Classic lemon bar cookies get a flavor twist when the lemon filling is baked over a delectable crust made with chocolate wafer cookie crumbs.

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield Makes 16 servings, 1 bar each.

Number Of Ingredients 9

20 chocolate wafer cookies, finely crushed (about 1 cup crumbs)
2 Tbsp. margarine or butter, melted
2 eggs
1 Tbsp. grated lemon zest
2 Tbsp. lemon juice
1 cup granulated sugar
2 Tbsp. flour
1/4 tsp. baking powder
2 Tbsp. powdered sugar

Steps:

  • Preheat oven to 350°F. Mix wafer crumbs and margarine; press firmly onto bottom of 8-inch square baking pan. Bake 5 min.
  • Meanwhile, beat eggs, lemon zest and lemon juice with wire whisk until well blended. Add sugar, flour and baking powder; mix well. Pour over crust.
  • Bake 25 min. Cool on wire rack 10 min.; sprinkle with powdered sugar. Cut into 16 squares. Serve warm. Store leftover bars in tightly covered container at room temperature.

Nutrition Facts : Calories 110, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

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