Lemon is a staple ingredient in our home because I love that
tart flavor. Lemon is also a refreshing citrus that offers a bit of a surprised when paired with honey.
I have been wanting to come up with a creamy lemon bar recipe using honey for a while but getting the correct consistency is no easy task. This has taken months, but I found when matched with heavy whip cream and white chocolate, everything comes together beautifully.
These bars are easy to make; I like using an 8-inch-deep circular pie dish because changing up the shape is just fun. You could also bake these bars in a square 9-inch baking pan.
We are going to quickly dive into this recipe because I have no doubt these creamy lemon and honey bars will be included in your baking schedule over the holidays.
First, preheat the oven to 350 degrees.
Creamy Lemon & Honey Bar Ingredients
CRUST
- ¾ cup soft butter
- 1 ¾ cup of flour
- ¼ cup grated white chocolate
- 1 tsp lemon zest
FILLING
- 4 eggs
- ½ cup honey
- 2/3 cup lemon juice
- 2 tablespoons of lemon zest
- 1/3 cup heavy whipping cream
TOPPING
- Grated White Chocolate
Make the Crust and Bake
Add crust ingredients into a bowl and blend together with a spatula or just use your hands to mix together. Then place into baking dish and press the dough against the bottom and slightly upward to the sides.Bake at 350 degrees for 15 minutes and let cool while you make the filling.
Creamy Lemon and Honey Filling
In a clean mixing bowl add filling ingredients and blend together using a handheld or electric beater. I use a handheld and mix for a good 2 or 3 minutes.This filling will look pretty in the shade of light-yellow, now pour into the crust and place back in the oven and bake for 20 to 25 minutes. Depending on your oven you may need to bake for 30 minutes.
You may also want to cover the top with parchment paper as it will brown from the edges in at about the 15-minute mark. It’s done when the filling has sort of a giggle like Jello.
When you remove from the oven let it sit on the counter for a good hour to cool before adding the
white chocolate dusting.
White Chocolate Topping
To finish blend white chocolate in a mini blender, I use my magic bullet. Which is a handy kitchen gadget that I use all the time for a variety of things.
When you blend up a fluffy white chocolate mixture sprinkle this dusting over the top of the bars. Even if the top did get a little brown no worries the white chocolate covers it up and there is no change in the taste of these bars.
I like using white chocolate because it doesn't dissolve, and it looks like a light snowy covering. Now you can cut into bars like you are slicing pie and serve. If you prefer chilled sweets, then place in the fridge for just a few minutes.
These creamy lemon honey bars can be served cold or at room temperature and trust me you will not just eat one. They will go fast so enjoy this neat recipe from my kitchen to yours.
Be the good,
Carole
Don't have a Magic Bullet? You can get one here
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