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. (It still uses a lot of pans and bowls). 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.
You don’t need many kitchen skills to make this recipe. Just follow my tips for best results. And then enjoy eating every bite and the praise you will collect.
This recipe has to be stored in the fridge. But it’s sublime cold, and the strong lemon flavor comes through.
Tips for the best Lemon Truffle Bars:
- In baking, you have to follow the recipe precisely, and that means precise measurements. Use standard measuring cups and spoons. Do NOT use coffee cups and cereal spoons.
- Measure flour by lightly spooning the flour INTO the cup and leveling off. Do not scoop flour using the cup because your baked goods will be dry and tough.
- You must use a whisk to stir the lemon curd. And you have to use an electric mixture to beat the cream cheese mixture.
- Soften the cream cheese before you start working so it will blend beautifully with the melted white chocolate and lemon curd mixture.
Why this recipe works:
- The combination of lemon and white chocolate is sublime. There couldn’t be two more different sweet ingredients on the planet, so the flavor of each enhances the flavor of the other.
- In the same way, the crisp tender of the shortbread enhances the ultra smooth cream cheese topping and the creamy lemon curd.
Steps
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1
Done
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Preheat the oven to 400°F. Spray a 9" x 13" glass baking dish with nonstick baking spray containing flour and set aside. |
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2
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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. |
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3
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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. |
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4
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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. |
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5
Done
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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. |
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6
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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. |
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7
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Remove the pan from the heat and add the butter and lemon juice and mix well with the whisk. |
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8
Done
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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. |
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9
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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! |
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10
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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. |
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11
Done
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Now chill the bars in the fridge for 2 to 3 hours before eating. Enjoy! |
