LEMON WHITE CHOCOLATE CREAM BARS
Provided by Mel
Time 7h20m
Number Of Ingredients 16
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
Delicious.
Provided by ljmitchell
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 40m
Yield 16
Number Of Ingredients 8
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
THE BEST LEMON BARS
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
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
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
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.
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