A delightful treat that perfectly balances tangy and sweet, marrying the vibrant flavor of lemons with the smooth, creamy texture of white chocolate.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 cup granulated sugar (for lemon filling)
2 large eggs
½ cup freshly squeezed lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
¼ cup all-purpose flour
1 cup white chocolate chips
2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until all crumbs are coated. Press this mixture into the bottom of a greased 9x9 inch baking dish to form an even layer. Bake in the preheated oven for 8-10 minutes, or until set and lightly golden.
In a large bowl, whisk together the sugar and eggs until well combined. Add the freshly squeezed lemon juice and lemon zest, mixing until smooth. Gradually stir in the flour until fully incorporated.
Pour the lemon filling over the baked crust, spreading it evenly. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
In a small saucepan over low heat, combine white chocolate chips and heavy cream. Stir continuously until the chocolate is melted and the mixture is smooth.
Once the lemon filling has cooled completely, pour the warm white chocolate mixture over the top, spreading it evenly. Refrigerate for at least 1 hour to allow the layers to set.
Once chilled, cut into squares and serve. Enjoy your Lemon And White Chocolate Squares chilled, garnished with additional lemon zest or a dusting of powdered sugar, if desired.
