Chewy White Chocolate Lemon Bars

Adapted from Pillsbury Baking
Makes 20 bars
Author Wendy Sondov themondaybox.com

Ingredients

  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter flavor vegetable shortening
  • 1 ¼ cups granulated sugar
  • 2 large eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest zest of 1 lemon
  • 1 ½ tablespoons lemon juice
  • 1 cup white chocolate chips
  • 2-3 tablespoons yellow decorating sugar
  • ICING optional:½ cup confectioner’s sugar, 1 tablespoon lemon juice

Directions

  1. Preheat oven to 350 degrees F. Line a 9” x 9” pan with foil extending over the edges. Spray the foil with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, salt.
  3. Place vegetable shortening in large microwave safe bowl and microwave about 1 minute until melted.
  4. Into the bowl of melted shortening add flour mixture, sugar, eggs and yolk, vanilla, zest, and lemon juice. Mix with a large spoon until smooth.
  5. Stir in white chocolate chips.
  6. Spread the batter evenly into pan then sprinkle with yellow sugar. With fingertips, press the sugar gently to make sure it sticks to the batter.
  7. Bake for 25-35 minutes until golden brown and toothpick inserted in center comes out clean.
  8. Cool completely in pan on wire rack.
  9. When cool, remove from pan by lifting the overhanging foil.
  10. If icing, mix together lemon juice and confectioners sugar until smooth. Adjust consistency if necessary by adding more sugar or juice. Drizzle over uncut bars.
  11. Cut into bars.
  12. Store at room temperature in an airtight container or ziplock bag for 2** weeks. For longer storage, I recommend not cutting into individual bars, but wrapping the entire square.
  13. **Desert-safe adaptations: The lemon juice and zest baked into the batter should not pose a spoilage problem. The lemon juice in the icing is not baked in and should not be used. Wrapping the entire pan of lemon bars without cutting will preserve moisture and keep the bars chewy for longer.

Packing Tips

Double wrap bars individually or in pairs in plastic wrap before placing in airtight containers or ziplock bags.