I still have an overabundance of lemons, which I love, and I'm on the search for the perfect lemon squares. I made a batch the other night, and although they were tasty, they weren't exactly what I was looking for.
Still, I'l share them and my ideas for improvement on the recipe. I did a search for a unique recipe and found one that called for white chocolate chips here.
I followed the recipe just as she posted, but was not satisfied with the results. The recipe follows, along with my notes for improvements.
1. Heat oven to 350 degrees
2. Stir together 1 cup flour and 1/4 cup sugar in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Press mixture onto the bottom of 9-inch baking pan. (I think this crust was way too crumbly and think. I think a little less flour would have made it work better) 3. Bake 7 minutes or until lightly browned. Remove from oven; sprinkle with chips. 4. Stir together eggs, lemon juice, lemon peel, remaining 1/4 cup flour and remaining 3/4 cup sugar in medium bowl; carefully pour over chips and crust. (This is a 9 inch pan, but the amount of lemon mixture barely covered the crust and the white chocolate chips. Had I know, I would have used a smaller, 8 inch square pan in order to get a thicker bar.)
Still, I'l share them and my ideas for improvement on the recipe. I did a search for a unique recipe and found one that called for white chocolate chips here.
I followed the recipe just as she posted, but was not satisfied with the results. The recipe follows, along with my notes for improvements.
White Chocolate Lemon Bars
1 1/4 cups flour -divided
1 cup sugar-divided
1/3 cup butter, softened
3/4 cup white chips
2 eggs slightly beaten
The zest and juice from one lemon
Powdered sugar
1 cup sugar-divided
1/3 cup butter, softened
3/4 cup white chips
2 eggs slightly beaten
The zest and juice from one lemon
Powdered sugar
1. Heat oven to 350 degrees
2. Stir together 1 cup flour and 1/4 cup sugar in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Press mixture onto the bottom of 9-inch baking pan. (I think this crust was way too crumbly and think. I think a little less flour would have made it work better) 3. Bake 7 minutes or until lightly browned. Remove from oven; sprinkle with chips. 4. Stir together eggs, lemon juice, lemon peel, remaining 1/4 cup flour and remaining 3/4 cup sugar in medium bowl; carefully pour over chips and crust. (This is a 9 inch pan, but the amount of lemon mixture barely covered the crust and the white chocolate chips. Had I know, I would have used a smaller, 8 inch square pan in order to get a thicker bar.)
5. Bake 10 minutes or until set. Cool in pan on wire rack; sift with powdered sugar when completely cool. (These needed much more than 10 minutes to bake. I think I left them in for closer to 20.)
Even though I felt the lemon was too thin and the crust was too thick, they came out pretty tasty. My husband, who just returned home from several weeks away ate about half of them, but they still weren't what I was looking for. So I'll keep looking and hopefully find a keeper!
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