Bright lemon bars with a buttery shortbread crust, a tart lemon filling, and a layer of white baking chips. About 36 bars.
Simple steps and a make-ahead option make this a handy addition to a cookie and bar dessert tray.
Helpful Tips
- Grate only the yellow part of the lemon peel to avoid bitterness.
- Pour the lemon filling gently so the white chips stay spread across the crust.
- Dust with powdered sugar after the pan has cooled slightly.
THE RECIPE
White Chip Lemon Bars
Prep20 min
Bake30 min
TotalAbout 1 hr 30 min
YieldAbout 36 bars
Ingredients
Instructions
- Heat the oven to 350°F (175°C).
- Combine 1 cup flour and 1/4 cup sugar in a medium bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch square baking pan.
- Bake for 15 minutes, or until lightly browned. Remove from the oven and sprinkle the white chips over the crust.
- Stir together the eggs, lemon juice, lemon peel, remaining 1/4 cup flour, and remaining 3/4 cup sugar. Carefully pour the lemon mixture over the chips and crust.
- Bake for about 15 minutes, or until set. Cool slightly in the pan on a wire rack and dust with powdered sugar. Cool completely, then cut into bars.
Frequently Asked Questions
How many bars does this recipe make?
The recipe makes about 36 bars.
When should I add the powdered sugar?
Dust the bars while they are slightly warm, then let them cool completely before cutting.
Recipe adapted from the vintage cookbook pages supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.