WHITE CHOCOLATE LEMON BARS
White Chocolate Lemon Bars are an easy lemon bar recipe with a shortbread crust, gooey lemon filling, and white chocolate chips. These lemon bars are always a hit!
Servings: 16 bars
Calories: 189kcal
Cost: 7
Ingredients
- 21 Pecan Shortbread Cookies (one 11.3 ounce/320g package Pecan Sandies)
- 4 tablespoons (57g) unsalted butter , melted
- 1 cup (170g) white chocolate chips
- ½ cup (118ml) fresh lemon juice from about 2-3 large lemons
- 1 tablespoon lemon zest from about one large lemon
- 2 cups (400g) granulated sugar
- ¼ cup (31g) all purpose flour
- ½ teaspoon baking powder
- 4 large eggs
- Powdered Sugar for dusting
Instructions
- Preheat oven to 350F. Line a 9×9” baking pan with parchment paper and spray with cooking spray. You can use foil as well but I prefer parchment.
- Crush cookies in a food processor until they're a fine crumb. Pour into a bowl with melted butter and stir with a fork until combined. Press into the bottom of the prepared pan. Sprinkle crust with white chocolate chips.
- Add lemon juice, lemon zest, granulated sugar, flour, baking powder, and eggs to a blender and blend until smooth. (Alternately you can whisk until combined.)
- Bake for about 30-40 minutes, or until the edges are a light golden color. The top will have a dull white look too it and not jiggle when tapped. Cool completely.
- Slice into bars and dust with powdered sugar before serving.
Video
Notes
- You may substitute regular shortbread cookies for the crust, if desired.
- Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Be sure your crust is fully compacted - no holes - or the bars will invert in the oven.
Nutrition
Serving: 1bar | Calories: 189kcal | Carbohydrates: 35g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 26mg | Potassium: 67mg | Sugar: 33g | Vitamin A: 65IU | Vitamin C: 3.1mg | Calcium: 34mg | Iron: 0.3mg