Lemon White Chocolate Cream Bars
User Reviews
4.7
Lemon White Chocolate Cream Bars
Description
These Lemon White Chocolate Cream Bars start with a crunchy crust made from graham cracker crumbs, sugar, and melted butter, baked until lightly golden. The lemon layer is cooked on the stovetop from lemon juice, sugar, cornstarch, water, and salt, then finished with butter and lemon zest. This layer thickens as it simmers, producing a glossy custard with a fresh citrus flavor.
The cream layer mixes softened cream cheese with powdered sugar, a pinch of salt, chilled heavy cream, and gently melted white chocolate for sweetness and creaminess without overpowering the lemon. The combination delivers a smooth, slightly sweet counterpart to the tart lemon layer.
The dessert is assembled by layering the cooled lemon filling over the crust, then topping it with the white chocolate cream mixture. Optional yellow food coloring can brighten the lemon layer's appearance. Using full fat cream cheese and melting the white chocolate carefully ensures a firm set and rich flavor. This dessert offers a mix of textures from the crumbly base to creamy topping and tangy middle layer, ideal for a spring or summer treat.
The bars can be chilled until firm before serving to allow the layers to set properly and can be stored covered in the refrigerator.
Ingredients
Lemon Layer:
- 2 cups water cold
- 1 ½ cups granulated sugar
- ¾ cup lemon juice from about 4 lemons - zest before juicing, fresh
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 2 tablespoons butter
- 1 tablespoon lemon zest
- 1 yellow food coloring optional
Crust:
- 2 ½ cups graham cracker crumbs crushed
- 1 tablespoon granulated sugar or brown sugar
- ¾ cup butter salted, melted
White Chocolate Cream Layer:
- 1 cup white chocolate chips or bar, chopped; not almond bark or candy coating
- 16 ounces cream cheese softened
- 1 ½ cups powdered sugar
- Pinch salt
- ¾ cup heavy cream chilled
Instructions
- 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.
Notes
- Adding yellow food coloring to the lemon layer enhances its vibrant appearance but is optional and does not affect flavor.
- Melt white chocolate gently on low heat and stir constantly to prevent overheating; avoid almond bark or candy coating to maintain authentic flavor.
- Full fat cream cheese yields a richer, firmer texture than low fat options for the cream layer.
- Use heavy cream with at least 40% fat for proper thickening; lower fat cream may require whipping before folding in.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 bar | |
| Calories | 372kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 271mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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