Lemon Cookie Bars with White Chocolate Recipe
These Lemon Cookie Bars with White Chocolate combine the refreshing zest and juice of fresh lemons with the sweet creaminess of white chocolate. Baked to golden perfection with a soft, slightly chewy texture, these bars make a delightful treat for any occasion. The drizzle of melted white chocolate adds an elegant finishing touch, making this recipe both simple and sophisticated.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Total Time: 36 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 12 grams (1 and 1/2 tablespoons) fresh lemon zest
- 85 grams (1/3 cup and 1 tablespoon) granulated sugar
- 280 grams (2 cups) all-purpose flour, (dip and sweep)
Wet Ingredients
- 130 grams (1/2 cup and 1 tablespoon) unsalted butter, (melted)
- 60 grams (1/4 cup) fresh lemon juice
Chocolate
- 120 grams (4 oz) white chocolate, (chopped into small pieces)
- 25 grams (0.9 oz) white chocolate, (melted for drizzling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease an 8-inch (20 cm) square oven-proof metal dish and line the bottom and sides with parchment paper, leaving about 2 inches (5 cm) of overhang on each side. To fit the parchment perfectly, crumple it and then press it into the pan.
- Mix Sugar and Lemon Zest: In a large bowl, combine the granulated sugar and fresh lemon zest. Use a whisk to blend them thoroughly until fragrant and well integrated.
- Add Flour: Incorporate the all-purpose flour into the bowl and whisk everything together until evenly mixed.
- Add Wet Ingredients: Pour in the melted unsalted butter and fresh lemon juice. Stir until the mixture starts to come together.
- Fold in White Chocolate: Add the chopped white chocolate pieces and gently fold them into the dough using a spatula. The dough will be stiff; after some mixing, use clean hands to bring it fully together for easier handling.
- Press Dough in Pan: Evenly press the dough into the prepared pan. Use a measuring cup or your hands to ensure the thickness is uniform across the pan.
- Bake: Bake in the preheated oven for 26 to 28 minutes, until the edges are golden brown and the top is lightly browned but still soft to the touch—not wet. Once baked, allow the bars to cool in the pan for 10 minutes.
- Melt and Drizzle White Chocolate: While cooling, melt 25 grams (0.9 oz) of white chocolate by placing it in an ovenproof dish set in the oven at 210°F (100°C). Monitor closely and stir the chocolate as it melts. Once fully melted, dip a fork into the melted chocolate and drizzle it artistically over the cooled lemon cookie bars.
Notes
- Use fresh lemon zest and juice for the best bright lemon flavor.
- Melting white chocolate slowly at low heat prevents burning and ensures smooth drizzling.
- Pressing the dough evenly in the pan ensures consistent baking and texture.
- Let the bars cool slightly before slicing to maintain clean cuts.
- You can substitute parchment paper lining with silicon baking mats if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days.
