My readers know that I’m a chocolate lover but man do I love these lemon bars! I’ve been making these since I was in high school for every party under the sun. They’re quick and easy and always a welcome sight at game night. My secret ingredient is lemon zest in the crust. It’s just divine!
These are great year-round but I especially love them in the winter when citrus is at its finest. I am proud to say that I grew a great little harvest of Meyer lemons this year and used one large, juicy one for this recipe. Meyer lemons have a beautiful jasmine flavor that made these bars sing. Just look at how juicy they are!
These also make for a great addition to any Christmas plate because they’re so light and bright. Plus they stack nicely so they don’t take up much storage, which is important to me during the holidays. Whenever you make these, I hope you love them as much as I do!
White Chocolate Lemon Squares
1 1/4 cups all-purpose flour, divided
1 cup granulated sugar, divided
1/3 cup unsalted butter, softened
1 cup white chocolate chips
2 eggs, slightly beaten
1/4 cup lemon juice and 3 tsp lemon zest from 2 small lemons or 1 large lemon (Meyer lemons if you can get them!)
- Preheat oven to 350 degrees. Grease the bottom of a 9″ baking pan.
- Whisk together 1 cup flour, 1/4 cup sugar, and 1 tsp lemon zest in a small bowl. Use a pastry blender to cut in softened butter until mixture resembles coarse crumbs. Gently press the mixture onto the bottom of prepared pan. Bake for 12-15 minutes or until lightly browned. Remove from oven and sprinkle white chocolate chips over crust.
- Whisk together beaten eggs, lemon juice, 2 tsp lemon zest, remaining 1/4 cup flour, and 3/4 cup sugar in a medium bowl and pour over chips.
- Return pan to oven and bake for 15 minutes or until set. Cool slightly, sift with a bit of powdered sugar, cool completely, and sift with more powdered sugar. Cut into squares, bars, or triangles. Store in an airtight container.
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