Tangy Lemon White Chocolate Bars – If you’re craving a dessert that balances tangy and sweet, these Tangy Lemon White Chocolate Bars are just what you need. Creamy, zesty lemon curd pairs beautifully with smooth white chocolate for a bar that’s decadent but refreshing. Perfect for summer gatherings or just a little treat with your afternoon coffee.
I first made these Tangy Lemon White Chocolate Bars on a whim one afternoon when my husband and child both requested something sweet but refreshing. Lemon desserts are their favorites, but I wanted to add a twist with white chocolate. The first bite had them sold—my husband loved the creamy richness, and my child adored the lemony zing. Now, this dessert has become a family favorite we look forward to making together.
What makes these Tangy Lemon White Chocolate Bars truly special?
These bars offer the perfect combination of creamy, zesty, and sweet flavors. The lemon curd gives a delightful tang that balances the richness of the white chocolate and cream cheese, while the coconut in the cookie crust adds a subtle tropical twist. Best of all, they’re no-fuss, requiring minimal prep time but delivering maximum flavor.
What You Need To Make These Tangy Lemon White Chocolate Bars Recipe
Cookies: You can use whatever cookies you love or have on hand, but digestive biscuits, graham crackers, or shortbread work best for the base. They give that perfect balance of buttery and slightly sweet flavor that complements the tart lemon curd. Crushing them feels so satisfying, like you’re laying the foundation for something magical!
Shredded Coconut: This adds a subtle sweetness and texture to the base. If you’re not a fan of coconut, don’t worry. It’s not overpowering—just a gentle background note that makes the crust a little more interesting. But if you really can’t do coconut, feel free to skip it!
Lemon Curd: This is the star of the show! Bright, tangy, and bursting with citrus flavor. Store-bought lemon curd works beautifully, but if you want to go the extra mile, homemade will give you that extra zing. The lemon curd brings all the sunshine into each bite!
Cream Cheese: This gives the bars that rich and creamy texture that melts in your mouth. Make sure your cream cheese is super soft to avoid any lumps in the filling. The creaminess balances the sharpness of the lemon curd, creating a dreamy combo of flavors.
White Chocolate: The smooth, sweet addition of white chocolate tempers the tartness of the lemon and adds a luxurious richness. It’s subtle but crucial, and the way it melts into the filling makes everything taste so decadent. If you’re a white chocolate lover like me, this is a must!
Steps To Make Tangy Lemon White Chocolate Bars:
Step 1: Preheat & Prep: Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper. This makes removing the bars super easy later.
Step 2: Make the Crust: In a medium bowl, mix the crushed cookies, shredded coconut, and melted butter until everything is coated and looks like wet sand. Press the mixture evenly into the lined pan, forming a firm base for your bars. Bake for 7-9 minutes until the edges are slightly golden and crispy. Let it cool for a few minutes.
Step 3: Prepare the Filling: While your crust is cooling, set aside 4 tablespoons of lemon curd in a small bowl for later. In a large bowl, mix together the rest of the lemon curd, softened cream cheese, and melted white chocolate until it’s smooth and creamy. You’re looking for a luscious, uniform mixture that will melt in your mouth.
Step 4: Assemble the Bars: Spread the cream cheese mixture evenly over the baked crust. Dollop the reserved lemon curd on top and swirl it gently with a knife to create a marbled effect.
Step 5: Chill & Serve: Pop the whole thing in the fridge and let it chill for at least 4 hours—overnight works great too! Once it’s firm, slice it into bars and enjoy. Trust me, it’s worth the wait!
Tip:
To achieve the perfect marbling effect with the lemon curd, don’t over-swirl it! A few gentle passes with a knife will give you that beautiful, artistic look. Also, be sure to let the bars chill for at least 4 hours (overnight is even better) to get a perfect set. If you’re feeling adventurous, you can try adding a dash of lemon zest to the top for extra citrusy flavor. The combination of tangy lemon and creamy white chocolate is irresistible!
Frequently Asked Questions:
Can I use store-bought lemon curd?
Yes! Store-bought lemon curd works just fine, but homemade will give a fresher taste.
Can I freeze these bars?
While they’re best enjoyed fresh, you can freeze them. Just thaw in the fridge before serving.
What other cookies can I use for the crust?
You can try graham crackers, vanilla wafers, or even digestive biscuits for the crust.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Tangy Lemon White Chocolate Bars
Ingredients
- 7 oz crushed cookies
- 1/3 c shredded coconut
- 1/4 tsp fine sea salt
- 6 tbsp melted butter
- 1 1/3 c lemon curd
- 12 oz softened cream cheese
- 4 oz melted white chocolate
Instructions
- Preheat your oven to 350°F. And line an 8x8-inch pan. With parchment paper. Ensuring the edges are covered. Set the pan aside.
- In a bowl. Mix the crushed cookies, shredded coconut, and melted butter. Until the mixture. Resembles wet sand.
- Press the mixture firmly. Into the prepared pan. Creating an even crust layer. Bake for 7 to 9 minutes. Or until the edges. Turn slightly golden. Remove from the oven. And let it cool.
- Set aside 4 tablespoons of lemon curd. In a small bowl.
- In a separate bowl. Combine the remaining lemon curd, softened cream cheese, and melted white chocolate. Mixing until smooth. And fully incorporated.
- Spread the cream cheese mixture evenly. Over the cooled crust.
- Dollop the reserved lemon curd on top. And use a knife. To gently swirl. Creating a marbled effect.
- Refrigerate the bars. For at least 4 hours. To set.
- Once firm. Slice into even bars. And serve. These bars will stay fresh. In the refrigerator. For up to 4 days.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
