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Recipe for Lemon Bars With Shortbread Base and White Chocolate Coating

Updated on August 12, 2012

Lemon Bars

Lemon bars are really simple to make and are the perfect accompaniment to a good cup of afternoon tea. There are lots of different ways to make them but the recipe I have opted for here uses a shortbread base, a creamy lemon filling and a white chocolate coating which is heavenly with the lemon flavour. I haven't made this too tangy but, if you're a fan of that sharp lemon taste and want a real contrast to the creaminess of the white chocolate, you could add a little more lemon juice and zest to the recipe. Just remember to taste as you add more lemon - you don't want to end up with something bitter and inedible.

lemon bars with white chocolate
lemon bars with white chocolate | Source

Cook Time, including time for cooling

  • Prep time: 4 hours 30 min
  • Ready in: 4 hours 30 min
  • Yields: 12-16 bars

Ingredients

  • 1 and 1/2 cups flour, all-purpose
  • 1/4 cup caster / superfine sugar
  • 1 and 1/2 cups unsalted butter, cold
  • pinch salt
  • 4 eggs
  • 1/2 cup sugar
  • 1 cup heavy / double cream
  • 1/2 cup lemon juice
  • 14 oz white chocolate
Press the shortbread dough into the base of your baking sheet.  If you don't have one that makes individual tray bakes, like the one shown, it is okay to make one big slab of shortbread and slice later.
Press the shortbread dough into the base of your baking sheet. If you don't have one that makes individual tray bakes, like the one shown, it is okay to make one big slab of shortbread and slice later. | Source
The lemon filling should be smooth and creamy.
The lemon filling should be smooth and creamy. | Source
Pour the lemon filling over the shortbread.
Pour the lemon filling over the shortbread. | Source
Bake until set.  As you can see here, the filling has browned around the edges, but this is okay.
Bake until set. As you can see here, the filling has browned around the edges, but this is okay. | Source
When cooled, you should remove the shortbread from the tray
When cooled, you should remove the shortbread from the tray | Source
Don't worry about being too precise with the chocolate coating for these lemon bars.
Don't worry about being too precise with the chocolate coating for these lemon bars. | Source

Lemon and White Chocolate Bars

  1. First you need to pre-heat the oven to 325 F /160 C and prepare your baking tin by greasing and flouring it. I use a baking pan with individual squares for making tray bakes, but you could just as easily use a deep rectangular baking tray. Just remember that you may need to adjust your cooking time.
  2. Put the flour, sugar and pinch of salt into the bowl of a food processor, preferably with steel blade attachment - you could also prepare the dough by hand. Pulse until everything is combined. Now, take your butter, straight from the refrigerator and cut into cubes, adding a little to the flour and sugar mix at a time and pulsing. Once you have added in all the butter, continue to pulse the food processor until the dough comes together, forming a ball which comes away from the sides of the bowl.
  3. Take chunks of the dough and press into the bottom of the individual moulds in your baking pan, or into the bottom of a single sheet pan. You want a thickness of around 1/2 inch. Prick the dough and put into the oven.
  4. After 5 minutes, reduce the heat of the oven to 300 F / 150 C and continue to bake for 25 minutes until light golden brown.
  5. While the shortbread is baking, prepare the filling. First, beat the eggs and sugar together until you have a pale and frothy liquid. Add in the lemon juice and zest and mix well. Now add the cream and mix until everything is well incorporated and the filling begins to thicken slightly.
  6. When the shortbread is ready, remove from the oven and pour a little of the lemon filling on top of it. Return to the oven and bake for 15-20 minutes until the filling has firmed up - it should still wobble a little. It's ok if the top browns a little, but you don't want it to burn, so it's best to check it after 15 minutes.
  7. Remove from the oven and leave to cool in the tray. When completely cooled, remove the shortbread and lemon bars from the tray, taking care not to break them up. If you have made this in one big sheet, carefully cut into slices of the desired size.
  8. Now, break your white chocolate up into pieces and carefully melt in the microwave. It is very important to keep an eye on the chocolate as it is melting - it will burn very quickly if you're not careful. I tend to give it a 20 second burst in the microwave before removing and stirring. Then, if more time is needed to melt the chocolate completely, I return it to the microwave for 10 seconds at a time, checking and stirring after each brief burst.
  9. When the chocolate has melted completely, stir with a fork for a minute or so to ensure it is completely smooth. Pour over the lemon bars. I don't tend to fuss over this too much as I like the chocolate a bit uneven but you could smooth it over with a spatula if you're aiming for something a bit neater.
  10. When all of the bars are coated in chocolate, refrigerate until ready to serve. These bars will last quite nicely for 2-3 days.
Nutrition Facts
Serving size: per portion, based on 12 portions
Calories 583
Calories from Fat405
% Daily Value *
Fat 45 g69%
Saturated fat 28 g140%
Unsaturated fat 17 g
Carbohydrates 39 g13%
Sugar 30 g
Protein 5 g10%
Cholesterol 122 mg41%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

How do you like this recipe?

5 stars from 1 rating of Lemon Bar

Comments

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  • carol7777 profile image

    carol stanley 5 years ago from Arizona

    Nothing like having the best ingredients..Lemon, chocolate and shortbread. I am having a sugar rush just reading this hub. The pictures are great and you have tempted me greatly to try these. Thumbs up.

  • alliemacb profile image
    Author

    alliemacb 5 years ago from Scotland

    Thank you.

  • Purple Perl profile image

    Purple Perl 5 years ago from Bangalore,India

    White chocolate coating. Will try this recipe. Thanks for sharing and congrats.

  • Marcy Goodfleisch profile image

    Marcy Goodfleisch 5 years ago from Planet Earth

    Oh, Allie - these are amazing! Yummy! Lemon bars are such a treat - I absolutely need to remember this one for parties and pot-luck evenings where I want to bring a dessert!

    Voted up and up!

  • alliemacb profile image
    Author

    alliemacb 5 years ago from Scotland

    Thanks, Nettle.

  • Nettlemere profile image

    Nettlemere 5 years ago from Burnley, Lancashire, UK

    This is a recipe I've never heard of before at all. It sounds scrumptious

  • Heather Jacobs profile image

    Heather Jacobs 5 years ago

    Those look yummy! I think I might need to sneak into the kitchen now for a midnight snack!

  • rebeccamealey profile image

    Rebecca Mealey 5 years ago from Northeastern Georgia, USA

    Sounds good, like sweet and sour together. Thanks for a great dessert recipe. I too love lemon bars, so I must try them with the chocolate.

  • Mmargie1966 profile image

    Mmargie1966 5 years ago from Gainesville, GA

    I can just imagine what your house smells like! You seem to be quite the baker! This recipe looks yummy!

  • alliemacb profile image
    Author

    alliemacb 5 years ago from Scotland

    Hi Paul. The pan is fabulous for just the reason you mention - each of the little bars, or cakes for that matter, comes out the same. Hope your father likes the recipe. I am a huge fan of anything involving chocolate and there's something really indulgent about the combination of this with the creamy lemon.

  • Paul Edmondson profile image

    Paul Edmondson 5 years ago from Burlingame, CA

    I see the pan in your hub and just picked one up!

  • Paul Edmondson profile image

    Paul Edmondson 5 years ago from Burlingame, CA

    This sounds super decadent. I'm a huge fan of lemon bars. My father makes them frequently, but he never puts chocolate on them. I'm going to pass this to him to try.

    What kind of pan is it that has the little pockets for bars? We usually use a standard pan and slice the bars into squares, but then you have the issue where some bars have the crust from being on the edge and others are soft when cut from the center. I'm on the hunt for that pan.