Lemon, Blueberry & White Chocolate Bars

Sun, 29 August 2021

Shane Rigney's Lemon, Blueberry & White Chocolate Bars

Ingredients:

150g of butter, melted

397g tin of condensed milk

400g of digestive or shortbread biscuits, roughly bashed

The juice and zest of 1 large Lemon

200g frozen blueberries

Icing:

500g of sifted icing sugar

200g of butter softened to room temperature

150ml lemon juice

100g desiccated coconut

200g melted white chocolate

 

Method:

1.  Grease and line a 10 inch rectangular slice tin with baking paper.

2.  Crush biscuits and place crumbs into a bowl.

3.  Add the grated lemon zest and rind. Mix to combine.

4.  Add melted butter and condensed milk. Mix thoroughly until well combined

5.  Stir through the frozen blueberries. If using fresh, place them in the freezer for an hour. This stops the blueberries squishing and holds their shape.  Press into the prepared tin and place into the fridge.

6.  In a bowl, whisk the icing sugar, room temperature butter and lemon juice in a bowl until creamy and spreadable

7.  Spread the icing over the base  and place back into the fridge to firm completely

8.  Once completely set drizzle over the melted chocolate in a marbling fashion and return to the fridge to set

9.  Tip out onto a clean board and cut into bars, start by cutting the whole slice in half, half again and so on until you have desired amount, this should give you 24 bars at least.