Chocolate Lemon Bars Recipes

LEMON WHITE CHOCOLATE CREAM BARS

Steps:

• For the lemon layer: in a medium saucepan, whisk together the cold water, sugar, lemon juice, cornstarch, and salt. Heat the mixture over medium heat, stirring constantly, until it begins to thicken and large bubbles pop at the surface. Continue cooking for 1-2 minutes (it's important to continue letting it simmer so it will set up as it cools).
• Remove from the heat and stir in the lemon zest and butter. Pour into a bowl, cover with plastic wrap pressed directly on the surface, and place in the refrigerator until completely cooled.
• For the crust: preheat the oven to 325 degrees. Line a 9X13-inch pan with parchment paper or foil (for easier removal and cleanup; optional). Stir together the graham cracker crumbs, sugar, and melted butter until evenly combined. Press into the bottom of the prepared pan. Bake for 10-12 minutes until lightly golden and set. Set aside to cool completely.
• For the cream filling: melt the white chocolate until just melted and smooth; don't over heat or it can seize and scorch. I use the microwave at 50% power for 1-minute increments, stirring in between. Set aside.
• Add the cream cheese to a mixing bowl and mix with a handheld electric or stand mixer until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the melted white chocolate (if it's overly warm, let cool until just slightly warm) and mix again until well-combined.
• Add the powdered sugar and salt and mix until evenly combined, 1-2 minutes. (See note below about the heavy cream.) Add the heavy cream to the batter and mix on medium speed until the batter is thick and creamy, 2-3 minutes.
• Spread the cream layer evenly on top of the cooled crust. Chill for 1-2 hours until the cream layer sets up a bit.
• Once the lemon layer is completely cooled, whisk to recombine and spread evenly over the cream layer. Chill in the refrigerator until the lemon layer is set up, 4-6 hours.
• Cut into squares and serve. Include a fresh lemon slice or twist, if desired.

LEMON BARS RECIPE

Steps:

• Preheat oven to 350°F. Line a 9x9 or an 8x8 pan with foil and spray with nonstick cooking spray.
• Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
• While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it's lightly golden brown on top.
• Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.

PERFECT LEMON BARS

Steps:

• Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan. To make the crust, beat together the butter and powdered sugar until fluffy. Gently stir in the flour just until combined. Press the dough into the bottom of the 9 x 13 inch pan. Bake at 350 F for 16-18 minutes or until lightly browned. Let cool completely.
• Meanwhile, to make the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the cooled crust. Bake at 350 F for 30-35 minutes or until the filling is set. Let cool. Dust with powdered sugar before serving. Store in the refrigerator.

DARK CHOCOLATE LEMON PIXIES

Steps:

• Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, 3-5 minutes or until smooth. Cool 10 minutes.
• Pour melted chocolate mixture into bowl. Add 1 cup flour, sugar, eggs, baking powder, vanilla and salt; beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour, cocoa and lemon zest. Cover; refrigerate 1 hour or until firm.
• Heat oven to 300°F.
• Shape dough into 1 1/2-inch balls. Roll in powdered sugar. Place, 2 inches apart, onto ungreased cookie sheets. Bake 14-16 minutes or until just set.
• Immediately press 1 piece candied lemon peel into center of cookie. Remove to cooling rack; cool completely.

WHITE CHOCOLATE LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir 1 cup flour and 1/4 cup sugar together in a bowl. Mash butter into the flour mixture until it resembles coarse crumbs; press into bottom of a 9-inch square baking dish.
• Bake in preheated oven until crusty and golden brown, about 15 minutes.
• Sprinkle chocolate chips over the crust.
• Beat eggs, lemon juice, and lemon zest together until the eggs are beaten. Stir remaining 1/4 cup flour and 3/4 cup sugar into the egg mixture; pour over the chocolate chips and crust.
• Bake until set in the middle, about 15 minutes more. Cool slightly in baking dish set on a wire cooling rack. Sift confectioners' sugar over the bars and cool completely before cutting to serve.

CHOCOLATE LEMON BARS

Steps:

• 1. Heat oven to 325 degrees. Lay two sheets of parchment paper in an 8 x 8 inch baking dish; set aside.
• 2. Prepare chocolate crust. Combine crushed cookies and melted butter. Press crust mixture into the bottom of a prepared pan. Bake for about 15 minutes.
• 3. Make filling by whisking together cream cheese, egg yolks, condensed milk, lemon juice and lemon zest. Let mixture rest for a few minutes to allow some of the air bubbles rise to the surface.
• 4. Pour filling into warm crust. Place pan back into oven and bake for 20 to 25 minutes or until filling has set. Remove from oven and let cool completely. Dust with powdered sugar.

CHOCOLATE-LEMON BARS

Steps:

• Preheat oven to 350°F. Mix wafer crumbs and margarine; press firmly onto bottom of 8-inch square baking pan. Bake 5 min.
• Meanwhile, beat eggs, lemon zest and lemon juice with wire whisk until well blended. Add sugar, flour and baking powder; mix well. Pour over crust.
• Bake 25 min. Cool on wire rack 10 min.; sprinkle with powdered sugar. Cut into 16 squares. Serve warm. Store leftover bars in tightly covered container at room temperature.

CHOCOLATE LEMON CREAM BARS

Steps:

• In a large bowl, beat the cake mix, butter and egg on low speed until combined. Stir in walnuts. Set aside 1 cup for topping. press the remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes., In a large bowl, beat cream cheese until smooth. Beat in the milk, egg, lemon juice and zest until blended. Pour over the crust. Crumble reserved cake mixture over the top. , Bake for 18-22 minutes or until set. Cool completely before cutting. Store in the refrigerator.