Tasty treats for any Easter table, with lots of lemon flavour and a creamy layer of whipped cream to top it off.
- Prepare Lemon Bars.
- Whip up whipping cream to stiff peaks.
- Spread whipped cream onto lemon bars.
- Place yellow white chocolate ganache into a piping bag and pipe stripes on top.
- Refrigerate until the chocolate ganache has set, about 30 minutes.
- Remove them from the baking pan and cut into squares.
- Cut lemon Easter eggs in half.
- Place on top of lemon bars.