Lemon & White Chocolate Bars with White Chocolate Drizzle
Bright citrus, silky sweetness, pure bliss!
Ingredients:
- For the bars:
- 170 g butter, melted and cooled slightly
- 200g white sugar
- 2 large eggs
- zest of 2 lemons
- 60 ml fresh lemon juice
- 1t vanilla extract
- 220g cake flour
- ½t baking powder
- ¼t salt
- 120g white chocolate, chopped
- White chocolate drizzle:
- 100g white chocolate
- 2 tsp neutral oil
How To Make Lemon & White Chocolate Bars with White Chocolate Drizzle
- Preheat the oven to 170°C. Line a 20 × 20 cm baking tin with baking paper, allowing overhang for easy removal.
- Whisk the melted butter and sugar together until smooth and glossy. Add the eggs, whisking well, followed by the lemon zest, lemon juice and vanilla extract.
- Sift the flour, baking powder and salt together. Fold into the wet mixture gently until just combined, taking care not to overmix.
- Fold in the chopped white chocolate.
- Pour the batter into the prepared tin and smooth the surface. Bake for 25–30 minutes, until the edges are set and the center is just cooked with a slight softness.
- Allow to cool completely in the tin before lifting out and slicing.
- For the white chocolate drizzle. Melt the white chocolate gently over a bain-marie or in short microwave bursts. Stir in the oil then drizzle over the cooled bars and allow to set before slicing.
Chefs Tip: Use fresh lemon juice and zest — bottled juice won’t give the same brightness or aroma that balances the sweetness of the white chocolate.