Best Lemon Chocolate Bars Recipes

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 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.

LEMON, WHITE CHOCOLATE AND MACADAMIA NUT COOKIE BARS

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans).
• In medium bowl, stir together cookie mix, butter and 1 of the eggs until soft dough forms. Add lemon bar crust from mix; stir to combine. Press dough in bottom of ungreased 13x9-inch (3-quart) glass baking dish.
• Bake 10 to 15 minutes or until light golden brown. Meanwhile, in small bowl, beat lemon filling from lemon bar mix and remaining 3 eggs with whisk until smooth.
• Pour lemon mixture over hot crust. Bake 25 to 30 minutes longer or until set. Cool completely, about 2 hours.
• Sprinkle powdered sugar over top. For bars, cut into 6 rows by 4 rows. Store in refrigerator.

NO BAKE WHITE CHOCOLATE LEMON MERINGUE PIE BARS

Steps:

• - Butter an 8×8 inch (20cmx20cm) pan or line it with parchment paper ( leaving a 2-inch /5 cm overhang on two sides ).
• - In a bowl, mix together the crushed cookies crumbs, melted butter and sugar. Transfer to the pan and press it down lightly and evenly with your fingers. Set aside. Refrigerate until ready to use.
• - In a large microwave safe bowl combine condensed milk , butter and salt.
• - Microwave on high for 3 minutes. It will be very bubbly.
• - Add the chocolates chips or chopped chocolate.
• - Stir well until all the chocolate is melted and the mixture is really smooth.
• - Add the lemon curd, lemon juice, lemon extract and lemon zest. Mix one more time.
• - On top of the cookie crust, spread evenly to the edges of the prepared pan. Smooth the top. Sprinkles marshmallows on top and press lightly to make sure it will stick to the bars.
• - Refrigerate or freeze until completely set.
• - Using the parchment paper overhangs, lift bars from pan and transfer to a cutting board. Torch the marshmallows if you want to and then cut into 25 squares.

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 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.

LEMON CHOCOLATE BARS

Steps:

• 1. Heat oven to 325°F.
• 2. Lay two sheets of parchment paper in an 8 by 8 inch baking pan. Set aside.
• 3. Finely crush chocolate wafers.
• 4. Combine crushed cookies and melted butter.
• 5. Press crust mixture into the bottom of prepared pan.
• 6. Bake crust for about 15 minutes.
• 7. 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 to rise to the surface.
• 8. Pour filling into warm crust. Place pan back into oven and bake for 20 to 25 minutes or until filling has set.
• 9. Remove from oven and let cool completely. Dust with powdered sugar.