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Lemon Truffle Bars

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Ingredients

3/4 cup butter, softened
1/3 cup granulated sugar
1-1/2 cups all purpose flour
pinch salt
1 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons all purpose flour
1 cup water
2 egg yolks
1 tablespoon butter
1/3 cup lemon juice
2 cups white chocolate chips
2 (8 ounce) packages cream cheese, softened

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Lemon Truffle Bars

  • Serves 24
  • Medium

About This Recipe

There’s this Pillsbury Bake-Off recipe for Lemon Truffle Pie that I think is one of the best recipes in the universe. The problem is that it only serves six people (four if they are real lemon lovers) and the pie takes quite a while to make.

It’s not that the recipe is complicated; it just has a lot of steps and uses a lot of pans and bowls.

So I wanted to change that recipe into a bar cookie to serve more people. And this fabulous treat is the result. A crisp and tender shortbread crust is topped with a super creamy lemon truffle filling, and that is topped with a thin layer of very strong lemon curd. Every bite of these bars is pure heaven.

This recipe has to be stored in the fridge. But it’s sublime cold, and the strong lemon flavor comes through.

Steps

1
Done

Preheat the oven to 400°F. Spray a 9" x 13" glass baking dish with nonstick baking spray containing flour and set aside.

2
Done

In a large bowl, combine 3/4 cup butter and 1/3 cup sugar and beat well. Add 1-1/2 cups flour and pinch salt and mix until a dough forms.

3
Done

Press the dough into the bottom of the prepared pan. Bake for 14 to 19 minutes or until the crust is light golden brown. Remove from oven and cool completely on a wire rack.

4
Done

For the filling, we're going to make a lemon curd. Combine 1 cup sugar, cornstarch, and 2 tablespoons flour in a large saucepan and mix with a wire whisk.

5
Done

Add the water and mix with a whisk until smooth. Cook this mixture over medium heat, stirring constantly with that whisk, until the mixture comes to a boil.

6
Done

Remove the pan from the heat and quickly beat in the egg yolks. You have to work fast so the yolks don't scramble before they are incorporated. Now cook the curd again, stirring constantly, until it boils for 2 minutes.

7
Done

Remove the pan from the heat and add the butter and lemon juice and mix well with the whisk.

8
Done

Remove 1 cup of the filling from the saucepan and place in a medium microwave-safe bowl. Add the white chocolate chips. Microwave on high power for 30 seconds, then stir with another whisk to blend. The mixture should be smooth; you may have to microwave it again for another 30 seconds to make sure the chips are completely melted.

9
Done

In ANOTHER large bowl, beat the cream cheese until it's smooth. Gradually add the warm white chocolate chip mixture, beating until smooth. You're almost done!

10
Done

Spread the cream cheese mixture over the cooled crust. Then top it with the rest of the lemon curd. There isn't much left; there will only be a thin layer of lemon curd. That curd just isn't firm enough for a thick layer.

11
Done

Now chill the bars in the fridge for 2 to 3 hours before eating. Enjoy!

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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