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.
