Ingredients:

  • 200g high-quality white chocolate bar, chopped
  • 115g unsalted butter, cubed
  • 100g granulated sugar
  • 2 tablespoons fresh lemon zest
  • 30ml fresh lemon juice
  • 2 large eggs, room temperature
  • 190g all-purpose flour, sifted
  • 0.5 teaspoon fine sea salt
  • 60g cream cheese, softened
  • 30g powdered sugar
  • 1 teaspoon lemon juice
  • 50g white chocolate, melted

Instructions:

  1. Preheat your oven to 175°C and line a 20cm square pan with parchment paper, leaving an overhang for easy removal.
  2. Place 100g granulated sugar and 2 tablespoons lemon zest in a bowl. Rub them together with your fingers for 2 minutes until the sugar is fragrant and damp.
  3. Combine 115g butter and 200g chopped white chocolate in a heat proof bowl. Microwave in 20 second bursts, stirring until completely smooth and glossy.
  4. Whisk the lemon sugar mixture into the melted chocolate. Add the 30ml lemon juice and whisk until the mixture looks tight and shiny.
  5. Add the 2 large eggs one at a time, whisking vigorously after each until the batter is pale and thick.
  6. Sift in 190g flour and 0.5 teaspoon sea salt. Use a spatula to fold gently until no white streaks remain.
  7. Pour into the pan and bake for 25 minutes until the edges are golden and the center is just set.
  8. While the bars cool, whisk 60g cream cheese, 30g powdered sugar, and 1 teaspoon lemon juice until velvety and lump free.
  9. Melt the remaining 50g white chocolate. Whisk it into the cream cheese mixture and drizzle over the cooled bars.
  10. Let the bars sit for at least 30 minutes until the glaze is firm to the touch.