04 September 2018

White Chocolate Lemon Shortbread Bars

This is today's recipe from the Cheapskates Club. Hannah and I made it on Sunday for Father's Day afternoon tea and it disappeared in quick time. We all loved it, and it will go into my recipe book as a keeper.

I used lemon juice and zest from the freezer, and white choc melts bought earlier in the year on half-price sale, which helped to keep the cost down.

White Chocolate Lemon Shortbread


  • 3 cups plain flour
  • 1 cup plus 2 tbsp sugar, divided
  • 2 tbsp grated lemon zest
  • 375g butter, softened, cut up
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 90g white chocolate


  1. Heat oven to 180 degrees Celsius. Line two lamington trays with baking paper. Whisk flour, 1 cup of the sugar and lemon zest in large bowl.
  2. With pastry blender, butter knife or the tines of a fork, cut in butter until mixture resembles coarse breadcrumbs. Stir in lemon juice and vanilla. Divide dough in half, and press dough into prepared pans; sprinkle the top of each pan with 1 tablespoon sugar. Mark into fingers with a butter knife.
  3. Bake 20 - 25 minutes or until golden brown. Cool on wire rack.
  4. Meanwhile, place chocolate in microwave-safe bowl. Microwave until melted, stirring every 30 seconds until is melted and smooth. Drizzle over bars.

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