A final client for you guys today. I am so happy to be welcoming Joanne Eats Well With Others today! Joanne is a blog friend turned friend of real life that I just love. If you do not know his blog- it's full of funny stories, delicious vegetarian meals and many decadent sweets. Thank you very much for helping a mother Joanne !!
Audra and I are lemon lovin 'soul mates. So when I had Meyer lemon curd leftovers sitting in my fridge, oh, two weeks, I swear I could feel her disapproving eyes on me as I let him stay there used day after day. It would surely whipped a batch of scones now spread over all or slipped into Alice's Tea Cup (our favorite place for ladies who breakfast meeting) to pair it with one of their many varieties.
Fortunately, I found a few spare minutes this weekend to turn this tasty lemon curd in these bars lemon vanilla dream coconut decadent. And I swear I could hear Audra sigh a sigh of relief across the East River. Or maybe it was just my stomach wanting more. Hmmm.
(These are mainly rich blondies curd topped with spoonfuls of milk white chocolate lemon and cooked fudge, pie sweet perfection. I chose to use coconut Lindt white chocolate bars to give them a tropical touch and a little bit more fruity flair. That being said, the coconut flavor is very subtle and even my coconut hating family loved these! you can of course choose to use regular white chocolate if you want, but make sure you use bars instead of cooking chips to get the best texture and flavor.)
- Lemon Vanilla Coconut dream bars
- made a dozen bars, adapted pure vanilla
- Ingredients
- 10 oz Lindt coconut white chocolate, chopped, divided
- 6 tablespoons unsalted butter, cubed
- ¼ cup sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon vanilla bean paste coffee
- 1 cup flour
- ½ sour lemon cup, house or storebought
- Preheat oven to 350. Line a 8x8-inch pan with parchment paper, using enough for there to be a fake on both sides.
- Combine butter and 8 ounces white chocolate in a microwave bowl-proof. Microwave for 1 minute, then stir. Microwave 15 second increments, stirring after each, until the white chocolate and butter are completely melted and combined. Stir in sugar and salt.
- Add eggs one at a time, then whisk in bean paste vanilla extract and vanilla. With a spatula, fold the flour, only until just combined. Stir in remaining white chocolate chunks. Pour batter into prepared pan and smooth evenly.
- Dollop the lemon curd over batter in six spoonfuls. Use a knife to stir the curd into the batter. Bake until a toothpick inserted in center comes out clean (but not dry!) At about 25-28 minutes.
- Cool completely on a rack before cutting and serving.