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Food & Drink
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
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 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. 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.