These lemon coconut bars are rich and delicious with white chocolate!
I love lemon, I love white chocolate and I love coconut. It is time to use them together in a recipe! Today I share lemon coconut bars with white chocolate ganache. I use a lemon crust which balances the sweetness of the white ganache. I cover the top with desiccated coconut which enriches these bars and gives the summer feeling-with the first bite that’s how I felt! If you like lemon, white chocolate and coconut, I am sure you will love these bars. Lemon crust, filled with silky,creamy ganache and topped with dessicated coconut make these bars rich in flavor and very delicious.
Just like my other recipes, it is very easy to make but you have to wait between the steps which is the hardest part as this recipe contains lemon. 🙂 When you remove the crust from the oven, you have to let it cool for 40 minutes and when you pour the ganache over the crust, you have to wait for an hour so the chocolate can set. But it is worth it for this richly flavored bars.
I think we can go through the steps now;
First I grease my oven-proof square dish and line the bottom and sides with parchment paper. This makes it easier to remove the uncut bars from the dish. The sides of the parchment paper overhangs from the sides so I can lift it from the sides when it is time to remove the uncut bars from the dish. I set aside the dish.
Then I place the lemon and sugar in a big bowl and rub with my fingers to increase the lemon flavor. You can use a fork and mix-press the mixture to bring the lemon flavor out. Next, I add the flour and mix until all combined. Later, I add the cube butters and rub with my fingers until the mixture resembles crumbs. If you want you can use a fork but fingers make it faster. Finally, I add the lemon juice and mix with a spatula until the mixture comes together.
I transfer the dough into the square dish. Then I spread the dough evenly. I want a soft crust so I bake it for almost 22 minutes until the edges are brown and the top is lightly brown and soft. If you want a crunchy crust, bake until the top is golden brown. I set aside the crust in the dish.
While the crust is cooling, I start to make the ganache. It is very easy! First, I place the white callets in a medium heat-proof bowl. If you want, you can use chopped white chocolate. I keep the bowl aside. Then I put the heavy cream in a small pan and place it over med-low heat. When the heavy cream scalds-small bubbles appear at the sides of the pan-but not boil-I take the pan from the heat and pour onto white chocolate. I gently stir the mixture with my spatula. It has to be a smooth ganache without any chocolate pieces inside. If there are some white chocolate pieces in your ganache, you can place it in the turned off oven- that is still warm as you just baked the crust-for almost 1 minute and stir until you have a smooth ganache.
When the crust and ganache are cooled, I pour the ganache over the dough. Then I cover the top with dessicated coconut. I keep the dish in the freezer for almost 1 hour until the ganache sets. Make sure that the dish is totally cool as you place it in the fridge.
Then I remove the dish from the freezer. I lift the parchment paper from the sides to remove the uncut bars from the dish. I place it on the work surface and cut them into 9 squares. If you want ,you can cut them into 18 rectangles.
Enjoy these lemon coconut bars with white chocolate!
- 280 g (2 cups) all-purpose flour (dip and sweep)*
- 130 g (1/3 cup and 1/4 cup) butter, at room temperature, cut into cubes
- 85 g (1/3 cup and 1 tablespoon) granulated sugar
- 60 g (1/4 cup) lemon juice
- 6 g (1 tablespoon) lemon zest
- 120 g (1/2 cup) heavy cream
- 300 g (10,5 oz) white chocolate callets or white chocolate, roughly chopped
- 45 g (1/2 cup) dessicated coconut
Preheat the oven to 325°F(165C°). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
Dough: Put the sugar and lemon zest in a big bowl and mix with a fork or rub with your fingers. Add in the flour and mix well. Add the cubed butters and rub them with your fingers until the mixture resembles crumbs. Add in the lemon juice and stir with a spatula until the dough comes together. Transfer the dough into the square dish and spread it evenly. For a soft crust, bake for almost 22 minutes until the edges are brown and the top is lightly brown. For a crunchy crust, bake until the top is golden brown. Let the crust cool in the dish on a wire rack.
White Chocolate Ganache: Place the white callets/roughly chopped white chocolate in a medium heat-proof bowl and set aside. Put the heavy cream in a small pan and place it over med-low heat. When the heavy cream scalds-small bubbles appear at the sides of the pan-but not boil-take the pan from the heat and pour onto white chocolate. Gently stir the mixture with a spatula until no chocolate pieces remain and becomes a smooth ganache. Let it cool at room temperature for 30-40 minutes. Stir gently at 5-10 minutes intervals, to make the cooling process faster.
Assemble: When the crust and ganache are cooled, pour the ganache over the dough. Then cover the top with dessicated coconut. Keep the dish in the freezer for almost 1 hour until the ganache sets. Make sure the dish is totally cool before you place it in the fridge. Remove the dish from the freezer. Lift the parchment paper from the sides to remove the uncut bars from the dish. Place it on the work surface and cut them into 9 squares or into 18 rectangles.
Calorie information is calculated for rectangle bars.