FOR
THE BARS
¾ cup white chocolate chips
½ cup butter
2 large eggs
¾ cup granulated sugar
¼ cup fresh lemon juice
1 ¾ cups all-purpose flour
pinch salt
FOR
THE GLAZE
2 cups powdered sugar
1/3 cup lemon juice, or as necessary for
consistency
1 Tbsp. lemon zest
Preheat oven to 350°. Line an 8-X-8-inch pan with foil,
spray and set aside.
FOR THE BARS:
In a large microwave-safe bowl, melt butter. Immediately add the white chocolate and stir
until smooth. Let sit for a minute. Add
the eggs, granulated sugar, lemon juice, and whisk until combined. Add the flour, salt, and stir until just
combined.
Turn batter out into prepared pan, smoothing the top
lightly with a spatula.
Bake 27 - 28 minutes, or until a toothpick comes out
mostly clean. Set aside and make the glaze.
FOR THE GLAZE:
In a medium bowl, add powdered sugar, lemon juice, and
whisk until smooth. Glaze should be fairly thin and easily pourable. Add sugar
or lemon juice as needed. 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.
NOTES
Bars will keep airtight at room temperature for up to
1 week, or in the freezer for up to 6 months.
This recipe can be found here.
