I recommend making these the day you want to serve them dusting with a dusting of powdered and a dollop of whipped cream just before. The filling is both rich and delicate a real sweet treat for the lemon fans in your life.
Ingredients you’ll need:
1 [16.5 oz] pkg refrigerated sugar cookie dough
1/2 cup white chocolate chips
1/2 cup almond slices, toasted
1 [21 oz] can lemon pie filling
1 [14 oz] can sweetened condensed milk
2 large eggs
1/4 cup fresh lemon juice
1-2 Tbsp lemon zest
1 tsp pure vanilla
powdered sugar for dusting
Directions:
Preheat the oven to 350°F. Spray a 9 x 13 inch dish with cooking spray and press the sugar cookie dough evenly onto the bottom of the baking dish. Press the almonds and white chocolate chips into the dough and bake for 15 minutes. It’s normal for the crust to puff up slightly during this step.
Use a hand mixer to whip together the pie filling, sweetened condensed milk, eggs, lemon zest, lemon juice and vanilla. Whisk on medium speed for 2 minutes or until light and fluffy.
Pour the filling over the pre-baked crust and spread evenly using an off set spatula. Bake for an additional 25-30 minutes or until set. Cool completely, and dust with powdered sugar just before serving. Serve with a dollop of sweetened fresh whipped cream.
Lemon White Chocolate Almond Bars
Ingredients
- 1 [16.5 oz] pkg refrigerated sugar cookie dough
- 1/2 cup white chocolate chips
- 1/2 cup almond slices toasted
- 1 [21 oz] can lemon pie filling
- 1 [14 oz] can sweetened condensed milk
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1-2 Tbsp lemon zest
- 1 tsp pure vanilla
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13 inch dish with cooking spray.
- Press the sugar cookie dough evenly onto the bottom of the baking dish.
- Press the almonds and white chocolate chips into the dough.
- Bake for 15 minutes. The crust to puff up slightly during this step.
- Use a hand mixer to whip together the pie filling, sweetened condensed milk, eggs, lemon zest, lemon juice and vanilla. Whisk on medium speed for 2 minutes or until light and fluffy.
- Pour the filling over the pre-baked crust and spread evenly using an off set spatula.
- Bake for an additional 25-30 minutes or until set.
- Cool completely, and dust with powdered sugar just before serving.
- Serve with a dollop of sweetened fresh whipped cream.
- Store leftovers tightly covered in the refrigerator.
Melissa
Latest posts by Melissa (see all)
- Pumpkin Spice Cream Cheese Pound Cake - November 10, 2019
- Turkey Gravy - November 8, 2019
- Snickerdoodle Cookies - November 6, 2019
Anonymous says
How do we copy your recipes
Melissa says
If you’ll look at the toolbar on the top right of your browser, you should see the print option. This will also print the pictures,though. If you want the instruction portion only, copy paste into a word document. Happy Cooking!