Since I have the winter doldrums, I decided to brighten things up with a snappy lemon bar.
These are not your standard lemon bars with shortbread crust and a tangy, tart filling.
While I do love a good, classic lemon bar, these were certainly a nice change. More like a blondie in taste and texture than a traditional lemon bar, the white chocolate in the base of these balanced the tanginess of the lemon curd perfectly.
I know that many people hate the word “curd,” and truth be told, it’s not one of my favorite sounding words, either. But I do love lemon curd. I might have just eaten a spoonful (or two) of this straight from the jar when making these.
I’m all about quality control.
In fact, I’m so all about quality control, that I tested a number of these bars just to make sure they were good enough to post.
Yep. They definitely were.
And, if you’re totally opposed to lemon curd, you could easily substitute any low-sugar jam or preserves. Just choose something that is a little on the tart side to balance out the sweetness of your bar. Raspberry would be awesome–and perfect for Valentine’s Day!
This recipe came straight from Shauna Sever’s book, Pure Vanilla. I talked about her book before when I made her Vanilla Nougat Candy Bar Bites. Seriously, Shauna is amazing. I’m still working my way through making every doggone recipe in this book and it has yet to disappoint.
#ican’twearanythingbutelasticwaistpants
Totally worth it, though.
Ingredients
- 10 ounces white chocolate, chopped and divided
- 6 tablespoons unsalted butter, cut into cubes
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon vanilla bean paste or powder
- 1 cup all-purpose flour, sifted
- ½ cup lemon curd
Instructions
- Position a rack in the center of your oven and preheat to 350. Spray an 8x8 pan with non-stick cooking spray. Line the pan with foil or parchment, leaving an overhang on 2 sides of the pan.
- In a double-boiler or a heat-proof pan, combine butter and chocolate. Stir constantly, until mixture is melted and smooth. Remove from heat and stir in sugar and salt.
- Whisk in your eggs, 1 at a time, and then whisk in extract and vanilla bean paste/powder. Gently fold in your flour with a spatula. When just a few streaks of flour remain, fold in the remaining 2 ounces of chocolate. Pour batter into prepared pan—it will be thick.
- Dollop lemon curd on top of your mixture by tablespoonfuls. Using a knife, swirl the curd into your batter. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer pan to a wire rack and allow to cool completely. Using the foil/parchment overhang, lift out the entire block and cut into 12 squares.
recipe from Pure Vanilla, by Shauna Sever
Happy Monday, everyone!
And, if you haven’t already, make sure to go enter to win a new Kindle Fire!
XO, Ashley
Love all things lemon and vanilla so I know I will love these for sure! Beautiful pictures Ashley!
Liz recently posted..Banana-Peanut Butter Chip Brownies
Thanks so much, Liz!
Opposed to lemon curd? There are people who feel that way? I could eat it by the spoonful. Actually I DO eat it by the spoonful. LOVE these bars Ashley!
Aimee @ ShugarySweets recently posted..Tiramisu Cheesecake Trifle
I eat it by the spoonful, too. So glad I’m not the only one!
Love the idea of using more a blondie base for lemon bars! Sounds wonderful!
Jessica@AKitchenAddiction recently posted..Spiced White Chocolate Chip Oatmeal Cookies
Thanks, Jessica!
It’s just not right to be opposed to lemon curd
I love the stuff, love making it as well! These bars look delicious 
Making my own lemon curd is next on my list of things to try…but I have a feeling I will end up eating it all with a spoon before I can use it for anything else!
I can’t wear anything but elastic pants either! Blah
if it weren’t for yummy desserts or chips and dip, I’d probably be model thin. Sadly, I have no resistance against either, especially lemon and white chocolate desserts. Especially if those are blondies because that’s my all-time favorite food! Ash, these are simply amazing and I am drooling.
Hayley @ The Domestic Rebel recently posted..Cake Batter Oreo-Stuffed Funfetti Cookies
Eek! Thanks, Hayley. And you know…I think elastic-waist pants are way under-rated.
Oh Ashley, These are amazing! I’d be wearing stretchy pants too.
Gorgeous photos!
Dorothy @ Crazy for Crust recently posted..KitchenAid Mixer Pin It to Win It Giveaway!
Thanks Dorothy!
I’m not a big fan of the word curd, but I love lemon curd anyway. These look incredible!
Natasha recently posted..Red Velvet Cake Milkshake Shooters
Thanks so much, Natasha!
a lemon blondie bar. now there is a unique dessert! something I know I would love Ashley. I love lemon desserts and I love blondies.
I think you made these for me. 
I did make these just for you, Sally! =)
I am all about product tasting and quality control…it’s why my jeans and I are at odds right now! I love bars that have blondie texture so much more! And with lemon curd in them? Holy smokes! These just look so delicious!!!
Jocelyn @BruCrew Life recently posted..Thank You Berry Basket
Oooh, love the combination of lemon and vanilla. The vanilla takes a little bit of the citrus bite out. Thanks so much for sharing these.
These look AH-MAZING! I love the spin on blondies and lemon squares. I want to nibble on one right now!
Chandra@The Plaid and Paisley Kitchen recently posted..Blondie Lolly Pops
Ashley your photography is just so lovely and cherry and bright! I could stare at your pics for days. Or eat one of these lovely bars for days
Averie @ Averie Cooks recently posted..Nutella Chocolate Chip Baklava
Oh Averie, that is such a huge compliment coming from you! You totally made my day!
These look so delicious! I have so MANY lemons right now! I need to use them up and this recipe looks like a winner. I have never really had a lemon blondie and my tastebuds are telling me I need one! Beautiful photographs! These look good enough to eat
Elizabeth @ Confessions of a Baking Queen recently posted..Lemon Crumb Bars
Thanks so much, Elizabeth! This would be a great way to use some of your lemons!
I love this recipe idea but don’t know where to get vanilla bean paste or powder or lemon curd? any suggestions?
Hi Andreia. I am able to find lemon curd at my local Kroger and Wal-Mart. It is usually next to the canned pie fillings. I purchase my vanilla bean powder at our local spice market (they have awesome prices, so I’m very lucky!). I’m not sure where you’re located, but even your local markets may have it. If not, Williams-Sonoma carries it (as does Amazon). It can be a little pricey, but the flavor can’t be beat.
Or, you could just get whole vanilla beans and scrape ‘em out yourself. Hope this helps!
hi! i just stumbled upon your website when i was looking for a red velvet cookie recipe and now I’m hooked!
i can’t wait to try this recipe. do you have a recipe for lemon curd? thanks!
I’m so glad you found me, Anna! I don’t have a lemon curd recipe on my site (yet), but I like this recipe from Alton Brown (it’s easy, too!).
thanks!