These lemon cookie bars with white chocolate are soft and refreshing with fresh lemon zest and fresh lemon juice. It takes less than 40 minutes from preparing the dough to baking. These egg free cookie bars are deliciously tart and sweet and so easy to make with only 5 ingredients!
If you are a lemon dessert lover, I believe you’ll enjoy these lemony, not overly sweet cookie bars with just enough white chocolate inside and drizzled chocolate on top.
This recipe is one of the first recipes I’ve shared. Today I update this post with new photos and make the steps even easier by using melted butter instead of softened butter.
Previously I baked these bars in a 9 inch (23 cm) round pan and cut into 12 slices. Today I share this recipe in a 8 (20 cm) inch square pan and slice into 16 pieces.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Lemons-I use freshly squeezed lemon for lemon juice and fresh lemon zest. I use a good amount of lemon juice and lemon zest which give the nice tart flavor.
- Flour-I use all purpose flour for structure.
- Sugar-I use just enough granulated sugar.
- Butter-I use unsalted butter.
- White chocolate-I cut white chocolate into small chunks for the cookie bars and melt a small amount to drizzle on top.
Step by step instructions
First, I place the sugar and lemon zest in a large bowl and stir with a whisk until they combined well to bring the lemon flavor out.
Then I add in the flour and mix well.
Next I add the melted butter and lemon juice and stir with a whisk.
Finally I add the white chocolate and fold with a spatula. Almost combined, I bring the dough together with my hands which makes this step easier as the dough is stiff (but they will be soft once baked:)
I spread the cookie dough into the pan evenly. You can use your measuring cup to press for an even thickness.
I bake for 26 to 28 minutes or until it is golden brown at the edges and lightly brown on top.
The top will should be soft but not wet. I let it cool in the pan for 10 minutes before slicing.
While cooling, I melt the white chocolate. I dip a fork into the melted chocolate and drizzle it over the cookie bars.
I hope you enjoy these lemony cookie bars as much as I do!
You can keep these lemon cookie bars in an airtight container at room temperature for up to 4 days and in the fridge for up to 7 days and in the freezer for up to 2 months.
Yes! You can keep the dough in the fridge for up to 3 days or in the freezer for up to 2 months. You should thaw overnight in the fridge or at room temperature.
Other lemon recipes you may enjoy!
- Lemon White Chocolate Cookies
- Lemon Blueberry Cookies
- Lemon Slice-and-Bake Cookies
- Lemon Curd Thumbprint Cookies
- Lemon Loaf
- Lemon Bars with Lemon Curd
- Lemon Poppy Seed Muffins
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Lemon Cookie Bars with White Chocolate
Ingredients
- 12 grams (1 and ½ tablespoons) fresh lemon zest
- 85 grams (⅓ cup and 1 tablespoon) granulated sugar
- 280 grams (2 cups) all-purpose flour, dip and sweep
- 130 grams (½ cup and 1 tablespoon) unsalted butter, melted
- 60 grams (¼ cup) fresh lemon juice
- 120 grams (4 oz) white chocolate, chopped into small pieces
- 25 grams (0.9 oz) white chocolate, melted for drizzling
Instructions
- Preheat the oven to 350°F/177°C. Grease 8 inch (20cm) square oven-proof metal dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side. If you like, you can crumple the parchment paper and press it into the pan. This way, it takes the shape of a pan(this is the way how I line it).
- Place the sugar and lemon zest in a large bowl and stir with a whisk until they combined well.
- Add in the flour and mix well with a whisk.
- Mix in the melted butter and lemon juice.
- Add the white chocolate (120 grams/4oz) and fold with a spatula. After some time, use your clean hands to bring the dough together which will be easier as the dough is stiff.
- Press the dough into the pan evenly. You can use your measuring cup to press for an even thickness.
- Bake for 26 to 28 minutes or until it is golden brown at the edges and lightly brown on top. The top should be soft but not wet. Let it cool in the pan for 10 minutes before slicing.
- While waiting for it to cool, melt 25 grams (0.9 oz) white chocolate in the oven at 210°F (100°C). Place the chopped chocolate into an ovenproof dish. Check the oven. When the chocolate starts melting, remove from the oven and stir the chocolate. Continue melting-stirring as needed. When the chocolate melts, dip a fork into the melted chocolate and drizzle it over the cookie bars.
Notes
Nutrition
Leave a Reply