White Chocolate Lemon Bars
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These White Chocolate Lemon Bars are the best lemon bar recipe ever. They have a shortbread crust and a gooey lemon filling filled with white chocolate chips.
The best part about this recipe? It can be made entirely in the blender!
As you probably know, I am in loooooove with lemon. Love it like I want to marry it. For many years I *thought* I hated lemon desserts, but boy am I glad I realized I was wrong.
Lemon desserts rock.
Sometimes I feel like a rich, indulgent, chocolate dessert. Sometimes I crave peanut butter. And often times I just crave citrus. I want that sweet and tart flavor and I want it baaaaad. These bars? These white chocolate lemon bars are for one of those times.
I love these. Love them like I want to marry them.
When trying to decide what my next crust concoction should be, I realized I didn’t have a basic lemon bar on my site. I have lots of lemon recipes and even lemon meringue pie bars – but no classic lemon bars.
Now I do.
What’s in a lemon bar?
Lemon bars are a super lemony dessert with a crust and a lemon curd filling. They’re dusted with powdered sugar to finish them off. I did these one better: I added white chocolate.
Lemon bars traditionally have a shortbread crust, but I did these one better. They have a pecan shortbread crust, made from Pecan Sandie cookies. You know the ones, right? Shortbread with flecks of pecans inside? You can use name brand or generic. I think that crust makes these bars.
And the white chocolate. I mean, talk about married. White chocolate and lemon really need to just do it already – get officially married, that is. They are soooo good together!
What makes these lemon bars so easy?
They’re made them in a blender! From crust to filling – they were completely made using my blender. (Note: if your blender isn’t super powerful, you may want to make crush the cookies with a rolling pin.)
To make the crust, you simply grind the cookies and mix with butter. That gets pressed in the bottom of a pan.
To make the filling, you blend eggs, lemon juice, sugar, and lemon zest in your blender. Pour it over the crust and bake. They’ll set up to be a gooey lemon bar.
Tips for making easy lemon bars:
- If you don’t have a strong blender, you can use a food processor for the crust. Or, put the cookies in a ziploc bag and crush with a rolling pin.
- Skip the white chocolate if you want a pure lemon bar.
- I made these in a 9×13-inch pan. Want thicker lemon bars? Make them in a 9×9-inch pan (baking time will increase).
- Ever wondered how much lemon juice is in a lemon? Somewhere between 2 tablespoons and 1/4 cup, depending on size.
- To get all the juice out of your lemon, microwave it for 10-15 seconds, then roll it on the counter before slicing and juicing.
- Wonder how to make lemon zest? You need a microplane or zester (or the smallest side of a box grater) and you just grate the lemon rind. Use only the yellow, not the white.
- Store the bars in the refrigerator or freeze for up to a month.
IngredientsYield: 16 bars
Serving Size: 1 bar
Amount Per Serving:Calories: 379 Total Fat: 17g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 59mg Sodium: 154mg Carbohydrates: 54g Fiber: 1g Sugar: 42g Protein: 4g
Gooey Lemon Bars start with cake mix!
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