These Lemon & White Chocolate Swirl Squares are the perfect balance of zesty and sweet. With a buttery coconut-cookie crust and a velvety, no-bake filling, they offer a sophisticated twist on the classic lemon bar.
Whether you’re hosting a brunch or just need a bright pick-me-up in the fridge, these squares deliver a creamy, melt-in-your-mouth texture that’s hard to resist.
Ingredients
The Crust
- 7 oz Cookies (shortbread or graham crackers), finely crushed
- 1/3 cup Shredded coconut
- 1/4 tsp Fine salt
- 6 tbsp Butter, melted
The Filling
- 12 oz Cream cheese, very soft
- 1 1/3 cups Lemon curd (store-bought or homemade)
- 4 oz White chocolate, melted and slightly cooled
Instructions
1. Prep the Base
Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
2. Mix and Bake
In a medium bowl, stir together the crushed cookies, shredded coconut, salt, and melted butter until the mixture resembles wet sand. Press the crumbs firmly into the bottom of your prepared pan. Bake for 7–9 minutes until the edges are just barely golden. Set aside to cool slightly.
3. Create the Creamy Filling
Reserve 4 tablespoons of the lemon curd in a small bowl for later. In a separate large bowl, beat the remaining lemon curd, softened cream cheese, and melted white chocolate together until the mixture is silky smooth and completely combined.
4. Swirl and Chill
Spread the cream cheese mixture evenly over the cookie base. Drop small dollops of the reserved lemon curd across the top. Using a butter knife or toothpick, gently swirl the curd into the filling to create a beautiful marbled pattern.
5. Set and Serve
Refrigerate for at least 4 hours (or overnight) to allow the white chocolate to set the filling. Lift the parchment paper to remove the block, slice into even squares, and serve chilled.
Pro Tip: These squares stay fresh and delicious in the refrigerator for up to 4 days—if they last that long!