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+ servings
close up of stacked white chocolate blueberry lemon bars

White Chocolate Blueberry Lemon Bars

Elise
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.
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Prep Time 1 hour
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 24
Calories

Ingredients
  

  • 4 eggs, beaten
  • 2 cups sugar
  • 1/2 cup fresh lemon juice 3-4 med lemons or 2-3 large or a little more to pucker taste
  • 1 tsp Almond or Vanilla Extract I usually add Almond...so good!
  • 1/4 cup all purpose non bleached flour
  • 1/2 tsp baking powder
  • 1 cup fresh blueberries
  • 1 cup coconut, shredded optional
  • 1 bag white chocolate chips used for the drizzle after the bars are done and cooled

Instructions
 

  • 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.
  • Serve with whip cream if desired...Enjoy!
Keyword blueberries, easter, lemon bars, white chocolate chips
Tried this recipe?Let us know how it was!