White chocolate…Blueberries…Lemon Bars…really? what’s not to drool over with this decadent twist on ordinary lemon bars. Rich, sweet puckers of love in every delicious bite. This easy white chocolate blueberry lemon bar recipe right here is why God gave man fruit and butter and white chocolate and shortbread crust!
Whip these up for Valentine’s Day, Mother’s Day or Easter or any day of the week and make everyone happy they know you!
White Chocolate Blueberry Lemon “Love” Bars
My memories of luscious Lemon Bars go way back to my sweet mom making them for very special occasions. Like for company or funerals…you know…those kind of special moments. I now know why she waited for an “occasion”; because my brother, dad and I would have devoured them if they were in the house for any other reason!
Now I make them for my family and this birthday season I decided to put a spin on the classic lemon bar and add blueberries and white chocolate. Yes, they were as good as they sound and lasted about as long as the usual lemon bar feast…24 hours between all four of us.
How Do You Make White Chocolate Blueberry Lemon Bars?
White Chocolate Blueberry Lemon Bars are very simple to make, it’s basically a three bowl recipe, one for the crust, one for the lemon filling, and then one small bowl for melting the white chocolate. And then, of course, the glass baking dish.
To make the best tasting bars you must use real ingredients, no bottled lemon juice or plastic margarine for these sweeties. The real stuff is a must!
Yummy Shortbread Crust
As any lemon bar lover will tell you, “It’s the crust that makes the magic”. I cannot stress this enough! In this shortbread recipe, I have added oatmeal, almonds, cardamom and lemon zest.
These added ingredients are a game changer folks! The oatmeal and almonds make the crust a little bit crispy to the bite while still remaining soft and buttery.
The cardamon adds a sweet little spice and the lemon zest adds just that extra bit of sweet, sour pucker. I’m telling ya…you won’t make it any other way from now on!
Below is the result of my 30+ years of many crust experiments.
Flour, I find that all purpose, non bleached is the best to use.
This lemon filling is in one word Delish! I’ve tried so many different lemon bar recipes. I always go back to the original I started with; a recipe from the Blue Denim Gourmet Cookbook my mom gifted me when I moved into my first apartment after college.
Blueberries or Raspberries (optional)
vanilla or Almond Extract (optional)
Mixing It All Together
Whisk the sugar, flour and baking powder together.
Add beaten eggs and whisk, then add the fresh squeezed lemon juice and extract; whisk again. Make sure it incorporates well and the lemon juice doesn’t sit on the eggs. The lemon will “cook” the eggs if not blended well together.
Stir in the fresh blueberries and gently stir. If you want to add coconut also do it in this step.
Pour the filling mixture into the warm crust and bake for 20-25 minutes at 350 degrees or until firm and doesn’t jiggle in the middle.
Let them cool for at least 30 minutes before you drizzle the melted white chocolate.
How to make a White Chocolate Drizzle
Sorry gang but I spaced out on photographing this part of the recipe.
Refrigerating Lemon Bars is the best way to store them. Make sure they are covered with plastic or foil.
I have never put lemon bars in the freezer but I can’t imagine they would be as good as just storing them in the fridge. Plus, I doubt you would ever have any left over that would warrant freezing for later eats.
White chocolate…Blueberries…Lemon Bars…really; what's not to drool over with this decadent twist on ordinary lemon bars. Rich, sweet puckers of love in every delicious bite on the Best shortbread crust.
Keyword blueberries, easter, lemon bars, white chocolate chips
Prep Time 1hour
Cook Time 50minutes
1/2cupfresh lemon juice 3-4 med lemons or 2-3 large or a little more to pucker taste
1tspAlmond or Vanilla Extract I usually add Almond…so good!
1/4cupall purpose non bleached flour
1cupcoconut, shredded optional
1bagwhite chocolate chipsused for the drizzle after the bars are done and cooled
Whisk the sugar, flour and baking powder together.
Add beaten eggs to the flour mixture and whisk
Add lemon juice to the flour/egg mixture and whisk again making sure the lemon juice doesn't sit on the eggs.
Add coconut flakes if desired
Pour lemon filling mix on top of cooked crust.Bake for 20-25 minutes at 350° or until filling is firm and not jiggly.
Cool for about 30 minutes.
Melt chocolate chips in a glass mixing bowl in the microwave for 20-30 second intervals. Stir in between each intereval.
Once all chips are melted and silky smooth. Use a rubber spatula to scoop the melted chocolate into a ziplock freezer bag. With your fingers move the chocolate into one corner.
Snip that corner and start drizzling the white chocolate over the cooled blueberry lemon bars.
Sprinkle with powdered sugar if desired.
Place in the fridge for about 2 hours. Cut into serving sizes with a warm slightly wet knife.