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Thursday, April 7,2011

White Chocolate Lemon Cream Squares

By Danette Randall

 

I can’t tell you how happy I am sister spring is here. I know we still have a few blasts of Old Man Winter (he is so grumpy, that one), but I am celebrating the sun and ignoring the few blasts of nasty sure to pop up.

 

What better way to celebrate than another lemon treat? Yep, I got a request for a lemony, creamy-witha-twist kind of treat. I try and use my listening ears and give the readers what they want. So here it goes: White Chocolate Lemon Cream Squares. The mental applause in my head is really boosting my ego. Thank you, thankyouverymuch.

I understand the need for lemon desserts this time of year. Although lemons are one of those fruits where the time of year doesn’t really have an effect on quality or price, something about squeezing and zesting after the long, cold and snowy days makes you feel alive and ready to enjoy the great outdoors.

My version of the great outdoors, of course, means cocktails on a patio, but you go ahead and dream of hiking and biking. Regardless of how we spend our days in the sun, this lemon treat is sure to brighten your household.

I’m making a streusel type of topping that I think will pair famously with the sweet and sour combo of this treat. You will think you have died and gone to Vail.

Speaking of Vail (yes, I am the queen of segue) The Taste of Vail is this week, April 7-9. If you haven’t been, you should get your booty up there toots sweet. Something for everyone and, of course, it’s in Vail, that’s all you really need to know. Doesn’t get much better than that. Cocktails on a patio are taken to a whole new level at this shindig. Drive up for the day or stay at my favorite place, Vail Cascade Resort and Spa. You will forget all about my lemon squares when you walk into this place. They are simply the best!

Aren’t you glad I’m here to dictate what you do with your weekend? Hey, I listen to your dessert requests, you can listen to my weekend getaway recommendations.

Whatever you do, let’s all make lemons into lemon drops this week.

Now, follow the directions, put some love into it and invite me over when it’s done (or invite me to Vail Cascade, either one works).


White Chocolate Lemon Cream Squares

1 can condensed milk

1/2 cup lemon juice (2-3 lemons if squeezing)

Zest from one lemon

1 cup white chocolate chips

3/4 cup unsalted butter (softened)

1 cup brown sugar

1 1/2 cups flour

1 1/4 cups oatmeal (quick cooking oats, not instant)

1 tsp. baking powder

Pinch of salt

1 egg

1/4 cup white chocolate chips (melted)

Preheat oven to 350 degrees.

Lightly grease a 9-by-13 baking pan.

In small bowl, stir together condensed milk, lemon juice, lemon zest and 1 cup white chocolate chips. Set aside.

In large bowl, cream together butter and brown sugar. Add flour, oatmeal, baking powder and salt. Stir until well combined. Take out 1/2 cup of batter and set aside. Add egg to big bowl of batter and mix well.

Pat batter down into prepared pan. Spread lemon mixture evenly over top of crust. Sprinkle remaining 1/2 cup batter over top. Bake for 20-25 minutes until edges are brown and lemon mixture is set.

Let cool 15-20 minutes. Drizzle 1/4 cup melted white chocolate chips over top. Let cool completely. Cut into squares and serve. Enjoy!

Respond: letters@boulderweekly.com

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