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Lemon Vainilla Dream Bar Recipe

September 04, 2017

Lemon Vainilla Dream Bar Recipe


  • 10 oz WHITE CHOCOLATE, chopped and divided
  • 6 Tablespoons UNSALTED BUTTER, cubed
  • 1/4 cup SUGAR
  • 1/2 teaspoon SALT
  • 2 EGGS, at room temp
  • 1 teaspoon VANILLA BEAN PASTE
  • 1 cup FLOUR, sifted
  • 1/2 cup LEMON CURD


  1. Preheat oven to 350 degrees with rack in middle position. Line an 8-by-8 inch pan with parchment paper so there is an overhang, making removal easier.
  2. Melt 8 oz of the white chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. When melted, remove bowl from heat and stir in sugar and salt.
  3. Whisk in eggs one at a time and then whisk in vanilla extract and vanilla bean paste. With a spatula, gently fold in flour. When just a few streaks of flour remain, fold in the remaining 2 ounces of white chocolate. Scrape batter into prepared pan.
  4. Dollop lemon curd on top of batter in 5 to 6 equal portions. With a knife, swirl curd into batter with a figure-8 motion. Bake until a toothpick inserted into the center comes out clean but not dry, approx. 25-28 minutes.
  5. Let cool in pan completely. Then grasping the parchment paper overhang, lift out the entire block and cut into 12 squares. ENJOY!!!

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