White Chocolate Lemon Bars
Recipe for the Best Lemon Bars: Soft and luxurious lemon bars with a bright zippy flavor and light cookie base. These are the best lemon squares we’ve ever had!
Our Best Lemon Bar Recipe
Little squares of pure sunshine… That’s what I’ve got for you today.
I’m sharing what we think is the best lemon bar recipe in the world! These perky treats are perfect for Spring picnics, Summer BBQ, and pretty much any time you need a light dessert to lift your spirits!
Lemon squares are a treat I treasure intensely. I’m crazy over the buttery crust, and the tart custard filling. Together, they make a delicately balanced dessert that is great for any occasion.
Every time I make them, I secretly want to keep them all for myself. But in the end… I do share.
Our version is unique because we incorporate fresh lemon zest for intense lemon flavor, and white chocolate chips to balance the zingy taste.
White Chocolate Lemon Bars
Get your shopping list ready so you can make this fabulous Lemon Bar Recipe any time you like!
For the Filling:
- Eggs – regular “large” eggs will do.
- Granulated sugar – what’s dessert without sugar – it balances out the acidic lemon.
- All-purpose flour – not bread flour or cake flour.
- Lemon zest – freshly zested is best.
- Squeezed fresh lemon juice – Meyer or regular fresh lemons.
- Whole milk – whole milk works best for this recipe, so if you usually don’t buy whole milk, try getting a half-gallon size or smaller.
For the Crust:
- Cake flour – this can also be made by mixing all-purpose flour and cornstarch.
- Sugar – for just a touch of sweetness.
- Salt – is used as a flavor enhancer and balancer.
- Vanilla extract – vanilla-flavored cookie crust, yum!
- Melted butter – this helps hold all the dry ingredients together.
- White chocolate chips – pushed into the cookie crust to create hidden gems in each bite.
Recipe for Lemon Bars – Tips and Tricks
This White Chocolate Lemon Bars recipe is my personal favorite variation. The bright flavor comes from Meyer lemon juice and zest, and just the right amount of sugar to create a tangy-sweet sensation.
Meyer lemons have a unique lemon essence. They are slightly less acidic than standard lemons, with a light floral aftertaste.
If you can’t find them, it’s ok to use regular lemons.
Cookie Crust
Besides this fantastic soft cookie crust, my surprise ingredient is a layer of white chocolate chips pressed into the crust. The little pops of sweet, creamy white chocolate are a lovely contrast to the acidic citrus layer.
Press them into the crust, then pour the filling over the top.
If you’re allergic to chocolate or aren’t feeling this addition, feel free to leave the white chocolate chips out and proceed with the recipe.
Cut into Lemon Squares or Bars
After baking, let the bars cool completely before cutting. Then slice them into squares or rectangular bars, and sprinkle the tops with powdered sugar dusting.
Once you taste these, you will understand the intrigue.
Hand-held happiness you can sink your teeth into!
How To Make Lemon Bars
- Preheat the oven to 350 degrees F. Line a 9 X 13-inch baking dish with foil or parchment paper.
- Make the Buttery Shortbread Crust: Pour cake flour, sugar, and salt into a food processor (or stand mixer with a large mixing bowl). Pulse in the vanilla extract and melted butter until the mixture is soft and crumbly. Dump the mixture into the prepared baking pan. Press the crumbs into an even layer. Then sprinkle the white chocolate chips over the crust and press them into the dough. Bake the crust!
- Make the Lemon Filling: Zest the lemons, ensuring not to zest too deeply. You only want the yellow flesh, not the white bitter skin below. Place the eggs, sugar, flour, lemon zest, lemon juice, and milk in a bowl. Whisk well to combine. Then, pour the filling over the baked crust.
- Finishing Up: Bake until the filling is set in the center. Cool to room temperature. Then, lift the entire sheet of bars out of the pan by the edges of the foil and cut into pieces with a sharp knife. *You can sprinkle the tops with powdered sugar if you like!
Voila! A delicious lemony dessert perfect for springtime and summer!
Give these white chocolate lemon bars a try for your next big gathering or just because! They are sure to brighten the mood in your life as well as others.
See The Recipe Card Below For How To Make The Best Easy Lemon Bars Recipe. Enjoy!
Do Lemon Bars Have To Be Refrigerated?
You can leave the bars out at room temperature for up to three days, or keep them in the refrigerator for up to 10 days.
I like to make lemon squares last as long as possible, so I store them in the fridge, unless I made them for a gathering to serve on the same day.
In that case, leaving them out is fine.
You can also freeze lemon bars in an airtight container for up to 3 months.
other lemon flavor recipes you might like:
- Perfect Homemade Lemon Curd
- Lemon Chicken Recipe (Paleo)
- Carson’s Stevia Lemonade
- Lemon Cookie Recipe
- Lemon Spaghetti from Real House Moms
Check the printable recipe card below for the prep time, total time, and nutrition information including calories, protein, cholesterol, sodium, and sugar percentages.
White Chocolate Lemon Bars Recipe
Video
Ingredients
For the Crust:
- 2 1/4 cups cake flour, or 2 cups all-purpose flour + 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 12 tablespoons melted butter
- 1/2 cup white chocolate chips
For the Filling:
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons Meyer lemon zest
- 2/3 cup fresh-squeezed Meyer lemon juice
- 1/3 cup whole milk
Instructions
- Preheat the oven to 350 degrees F. Line a 9 X 13-inch baking dish with foil or parchment paper.
- For the Crust: Pour cake flour, sugar, and salt in a food processor (or stand mixer.) Pulse in the vanilla extract and melted butter until the mixture is soft and crumbly. Dump the mixture into the prepared baking dish. Press the crumbs into an even layer. Then sprinkle the white chocolate chips over the crust and press them into the dough. Bake the crust for 20 minutes.
- Meanwhile, zest the lemons, making sure not to zest too deeply. You only want the yellow flesh, not the white bitter skin below. Place the eggs, sugar, flour, lemon zest, lemon juice, and milk in a bowl. Whisk well to combine. Then pour the filling over the baked crust.
- Bake for another 20-25 minutes, until the filling is set in the center. Cool to room temperature. Then lift the entire sheet of bars out of the pan by the edges of the foil and cut into pieces. *You can sprinkle the tops with powdered sugar if you like!
THESE lemon bars are FABULOUSA……….totally yummy…make a nice large quantity.
I am wondering if they need to be covered when leaving out on the kitchen counter.
Hi Sue,
You can leave the bars out at room temperature for up to three days, or keep them in the refrigerator for up to 10 days.
I love this recipe great balance of tart and sweetness. My kids love them❤
These lemon bars are fantastic! I’ve made these multiple times and have shared them with many people, and each time everyone asks me for the recipe and tells me that they are the best lemon bars they have ever had.
The lemon bar recipe you make is very good. I really like this dish. Thanks for sharing the recipe.