Friday, 19 March 2010

White Chocolate Bars with Nuts and Lemon

This will be the last lemon recipe for a while, to the relief of others, as it used the last of the lemon curd I made just over two weeks ago.

This was based on this recipe for White Chocolate and Macadamia Nut Brownies, which I've used before, but I made quite a few changes, including inadvertently increasing the sugar by 50%! I intended to use only walnuts, but didn't have enough in stock, so had to change my plans here too.

The result was a dense, moist chewy bar which tasted quite nutty, but surprisingly the lemon flavour was very mild. I wonder if the white chocolate somehow masked the flavour of the lemon?


60g butter
150g caster sugar
2 tablespoons water
180g white chocolate - chopped into small pieces
2 large eggs
150g plain flour
3/4 teaspoon baking powder
large pinch salt
finely grated zest 1 lemon
80g approx lemon curd
90g finely chopped nuts - I used equal amounts of walnuts and hazelnuts


Pre-heat the oven to 160C, and line a 8" square shallow tin with baking paper.

Mix the lemon zest, baking powder and salt into the flour.

Heat the water, butter and sugar together in a medium saucepan until the butter has melted, then remove from the heat, add the white chocolate and stir until it has melted.

Beat in the eggs, one at a time, then stir in the flour mix, followed by the nuts and lemon curd. Stir until evenly mixed.

Pour into the prepared tin and spread evenly. Bake for about 40 minutes, until a tester comes out with a few moist crumbs still clinging.

Cool in the tin, then cut into 16 portions when completely cold.


Lucie said...

These look wonderful! Very tempting - love all the Lemon flavours at the moment :)

Maria♥ said...

Suelle, these look so moist and chewy, yum!


Suelle said...

Lucie - I think we're getting a little tired of lemon here, to be honest! :-)

Patricia Scarpin said...

white chocolate and lemon are wonderful together - these are delicious bars!

Choclette said...

So how did these score in your quest for a good "blondie" Suelle?

Suelle said...

I'm not sure I'd call them blondies, Choclette, with lemon added, but the texture was good. However, when I used the same recipe with brown sugar and melted toffees instead of white sugar and white chocolate, to make butterscotch blondies, the texture was too light. I might have timne to look at more blondie recipes now that I've finished with lemon for a while! :-)

Hilary said...

Suelle, thanks for setting me straight on the granulated sugar thing. Sure enough, all the supermarkets seem to sell it according to their websites. Honestly, I don't think I have ever really noticed it on the shelves! I edited the post accordingly :)

Suelle said...

No problems, Hilary - I thought when I first saw the comment that you perhaps weren't based in the UK - all sorts of 'myths' grow up abroad about what things are like in the UK! Mostly based on 1950s films, or Pa's experiences during the war! LOL!