Imagine if lemon bars and sugar cookies had a love child. That's this. I used meyer lemons because that's what I had on hand. Go with regular lemons if that's your thing.
WHAT YOU NEED:
3/4 cup white chocolate chips
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
1/4 cup lemon juice
zest of one lemon*
1 3/4 cup all purpose flour
pinch of salt
about 1/3 cup lemon juice
about 2 cups confectioners' sugar
*Since I used meyer, I zested a full lemon. Regular lemons are considerably more sour, so you may one to scale it back a bit.
- Preheat oven to 350 degrees. Line an 8-inch square pan with aluminum foil, then lightly coat with nonstick spray. Set aside.
- Add the white chocolate chips and butter to a large microwave safe bowl. Heat in 30 second bursts, stirring after each, until completely smooth. Be careful not to overheat - white chocolate tends to seize up easily. Allow to cool for a few minutes.
- Add the eggs, sugar, lemon juice, and lemon zest, whisking until combined.
- Gently fold in the flour and salt, just until no flour streaks remain. Spread evenly into prepared pan, gently smoothing the top.
- Bake for 25-28 minutes, or until edges are just beginning to brown and a tester inserted into the center comes out with just a few moist crumbs.
- Make the glaze. In a medium bowl, combine confectioners' sugar with lemon juice, whisking as you add. You may not need all of the confectioners' sugar - I used probably 1 3/4 cups. The glaze should be opaque, but just thin enough to pour. Pour glaze over bars, smoothing the top.
- Allow to cool completely, letting the glaze set for at least a few hours before slicing.
Recipe adapted from Averie Cooks