Lemon Bark

When it comes to satisfying a sweet tooth, some turn to chocolate while others crave berry treats or cozy fall bakes. A severely underrated option, in my opinion, is the humble lemon dessert. From classic lemon bars and meringue pie to lemon tiramisu and limoncello (yes, I’m counting it as a dessert!), citrus desserts offer the perfect balance of sweet and tart. And there’s no easier way to achieve that bright balance than this lemon bark.

This recipe couldn’t be simpler. It needs just two ingredients, a little melting, a quick stir and an hour of chill time. Yet the payoff feels extravagant, with the first bite delivering a satisfying crack followed by creamy sweetness and a tangy citrus jolt. Whether you’re making candy to gift, dressing up a dessert tray or just want an afternoon pick-me-up, this lemon bark is a recipe you’ll keep breaking off piece after piece.

Ingredients for Lemon Bark

• White baking chips: White chocolate chips provide the creamy, sweet base that holds the bark together. Their mild vanilla flavor balances the tart punch of the lemon candies.
• Hard lemon candies: Crushed candies infuse the bark with bright citrus flavor and a crunchy texture. The yellow shards also add eye-catching color, making the bark visually appealing as well as flavorful.

Directions

Step 1: Melt the chips and mix with candies

Line a 15x10x1-inch pan with foil and set aside.

In the top of a double boiler or a metal bowl over barely simmering water, melt the baking chips and stir until smooth.

Stir in 2/3 cup crushed candies.

Step 2: Chill and break into pieces

Spread into the prepared pan. Sprinkle the remaining candies over the top.

Let the bark cool at room temperature. Then refrigerate until set, about 1 hour.

Break into pieces and store in an airtight container.

Lemon Bark Variations

• Go nuts: Fold in chopped pistachios or almonds with the crushed lemon candies for a nutty snap that complements the creamy white chocolate.
• Make it lemon-poppy: Stir in poppy seeds with the candies to echo a lemon poppy seed cake and add a subtle, toasty crunch.
• Swirl in dark chocolate: Drizzle melted dark chocolate over the spread bark and feather with a toothpick for a marbled look and deeper cocoa notes.
• Try tropical: Add toasted coconut flakes with the candies for a chewy contrast and a hint of beachy flavor.
• Add a salty finish: Dust the top with a pinch of flaky sea salt before chilling to sharpen the lemon and balance the sweetness.

How to Store Lemon Bark

The best way to store lemon bark is in an airtight food storage container at room temperature or in the refrigerator. Keeping out excess air and moisture helps the bark stay crisp and prevents the candies from becoming sticky. Separate layers with parchment or waxed paper to further keep the pieces from sticking together.

How long does lemon bark last?

Lemon bark will keep for one to two weeks when stored in an airtight container. For the best texture and flavor, enjoy it within the first several days.

Can you freeze lemon bark?

Yes, lemon bark can be frozen. Place the pieces in a freezer-safe container with parchment between the layers to prevent sticking, and thaw in the refrigerator before serving.

Lemon Bark Tips

Can you melt white chocolate in the microwave?

Yes, you can melt white chocolate in the microwave. Heat it in a microwave-safe bowl in short 15- to 20-second bursts, stirring well between each interval until smooth to avoid scorching.

Why is my lemon bark soft and not snappy?

Lemon bark may turn out soft if the white chocolate was overheated or if moisture got into the melted mixture. Using high-quality white baking chips and making sure your tools are completely dry help ensure a firm, crisp texture.

What’s the best way to break up lemon bark?

The easiest way to break up lemon bark is to lift the chilled bark out of the pan by the foil and use your hands to snap it into pieces. For more uniform pieces, press a sharp knife straight down through the bark instead of sawing.