Bars
- 3/4 cup white chocolate chips
- 1/2 cup unsalted butter (1 stick), melted
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup lemon juice
- 1 3/4 cups all-purpose flour
- pinch salt, optional and to taste
- 2 cups confectioners' sugar
- about 1/3 cup lemon juice, or as necessary for consistency
- about 1 tablespoon lemon zest, or to taste
Instructions
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- Bars - In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 1 min on high power. Stop to check and stir after 30-seconds, stir. White chocolate is very prone to scorching and seizing up, so watch it carefully and don't overheat.
- Wait momentarily before adding the eggs so you don't scramble them. Add the eggs, granulated sugar, lemon juice, and whisk until combined.
- Add the flour, optional salt, and stir until just combined; don't overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 27 to 28 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; set aside and make the glaze.
- Glaze - In a medium bowl, add 2 cup confectioners' sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be fairly thin and easily pourable.
- Evenly pour glaze over bars, smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
- Evenly sprinkle with lemon zest.
- Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
