LEMON BLONDIES WITH CREAM CHEESE AND WHITE CHOCOLATE

INGREDIENTS:

10 tbsp. butter

1/2 cup white chocolate chips

1 cup granulated sugar

2 whole eggs + 1 egg yolk

3 tbsp. lemon juice

1/2 tsp. almond extract

zest of 2 lemons

1 1/4 cup flour

1/4 tsp. salt

1/8 tsp. baking soda

1/2 cup shredded sweetened coconut

For The Cream Cheese Layer:

4 tbsp. cream cheese, room temperature

2 tbsp. lemon curd

1/2 egg white (not exact, err on the more side)

INSTRUCTIONS:

Preheat oven to 350 degrees F.

In a microwave safe bowl, heat butter and white chocolate for 20 seconds. Stir. Repeat previous steps once or twice until the white chocolate is melted, stirring well.

Pour into a large mixing bowl. Gradually add sugar. Beat on medium high to high for a minute to incorporate sugar. If the mixture feels hot to the touch, allow to cool slightly for a few minutes before adding eggs. Briskly whisk in whole eggs and egg yolk, one at a time. Continue beating until mixture is pale yellow and smooth. Add lemon juice, almond extract, and lemon zest. Blend well.

Combine flour, salt, baking soda, and coconut in a small bowl. Gradually add to egg mixture. Blend well.

For the cream cheese layer: beat all ingredients well in a small mixing bowl. It will be runny.

Spray an 8 x 8-inch baking pan with cooking spray. Pour in batter. It will be thick. Top with the cream cheese mixture. Swirl knife through the cream cheese and batter.

Bake for 40 - 45 minutes or until the edges are golden brown and the center is no longer jiggly when the jiggled gently. If the edges brown too quickly during baking, cover with a layer of foil. Using the toothpick to test for doneness is not recommended as it will come out wet.

Cool completely on a rack. Store refrigerated.

Makes 9 squares.

Recipe Note:

• 1. If using a 9 x 9-inch baking pan, check for doneness 5 to 10 minutes earlier.

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