Lemon Truffle Shortbread Bars
User Reviews
4.6
Lemon Truffle Shortbread Bars
Description
The recipe starts with a shortbread crust made from all-purpose flour, powdered sugar, salt, and salted butter, baked until lightly golden and firm to support the filling. The lemon layer consists of cornstarch-thickened lemon curd with fresh lemon juice and zest, sweetened and made glossy by butter. Egg yolks incorporated help thicken and add richness.
A truffle filling is made by melting white chocolate, softened cream cheese, and beating heavy cream to create a mousse-like layer. This filling is folded with the lemon curd once cooled and spread over the crust, then chilled until set.
The dessert offers contrasting textures: a crisp, crumbly base and a silky, tangy, and creamy top with white chocolate notes softening the lemon's tartness. It is suitable for serving chilled as a refreshing, elegant dessert bar.
Using quality white chocolate bars rather than chips may improve the melting and texture. Store-bought lemon curd can be used as a shortcut but adjusting quantities accordingly is suggested.
Ingredients
Shortbread Crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 cup butter salted
Lemon/Cream Layers:
- 4 tablespoons cornstarch
- ½ granulated sugar you'll use 1/2 cup first and 1/3 cup later
- 2 cups water
- ⅔ cup lemon juice fresh
- lemon zest of 1
- 6 egg yolk
- 2 tablespoons butter salted
- 6 ounces white chocolate chopped (see note)
- 16 ounces cream cheese softened to room temperature
- 1 ½ cups heavy cream
Instructions
- For the shortbread crust, preheat the oven to 375 degrees F. Combine the flour, powdered sugar and salt in a bowl or in a food processor. Add the butter and cut in with a pastry blender (or process in the food processor) until the butter is in tiny pieces and the mixture is coarsely crumbled.
- Press the mixture evenly in the bottom of a 9X13-inch baking pan and bake for 10-12 minutes until lightly golden. Remove from the oven and let cool completely.
- For the lemon curd, in a medium saucepan, whisk together the cornstarch, 1/2 cup granulated sugar, water, fresh lemon juice and lemon zest. In a separate medium bowl, whisk together the egg yolks and 1/3 cup granulated sugar until well-combined and fluffy, 2-3 minutes. Add to the saucepan with the other ingredients and whisk to combine.
- Stirring constantly, bring the mixture to a boil over medium heat. Once bubbles pop at the surface and the mixture has thickened, remove from the heat and stir in the butter.
- Strain the mixture through a fine mesh strainer into a bowl. Remove about 2 cups of the mixture to a separate bowl, cover, and set aside to cool completely.
- To the remaining lemon curd, add the white chocolate and stir until melted. Let cool to room temperature. Add the cream cheese and whip with an electric mixer until light and fluffy.
- Remove 1 cup of the creamy mixture to another bowl, and spread the rest of the cream cheese mixture evenly on top of the shortbread crust.
- Combine the reserved 1 cup mixture and the whipping cream. Beat until thickened and soft peaks form that mostly hold their shape, 2-3 minutes.
- Spread the reserved 2 cups cooled lemon curd (with nothing added to it) on top of the cream cheese layer. It helps to dollop in large spoonfuls across the bars before spreading.
- Spread the whipped cream mixture on top of the lemon curd (again, dollop spoonfuls of it across the bars before spreading).
- Refrigerate the bars for at least an hour before cutting and serving (can be refrigerated 8-12 hours before serving).
Notes
- White chocolate bars melt more reliably and improve texture compared to chips; Ghirardelli is recommended.
- Store-bought lemon curd can be substituted, adjusting for total quantity needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Bars (9X13-inch pan of bars)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 316kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 114mg | 38% |
| Sodium | 176mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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