Lemon Chocolate Bars
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chocolate shortbread base | |||
| 10 | tablespoons |
butter
cold |
|
| ⅓ | cup |
powdered sugar
|
|
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
cocoa powder
unsweetened |
|
| 1 | cup |
all-purpose flour
|
|
| Lemon curd topping | |||
| 4 | large |
egg yolks
|
|
| ¾ | cup |
sugar
|
|
| 3 | ounces |
lemon juice
about 21/2 lemons |
|
| 4 | tablespoons |
butter
|
|
| 1 | pinch |
salt
|
*
|
| 2 | teaspoons |
lemon zest
|
|
| Orange ganache topping | |||
| 1 | ounce |
semi-sweet chocolate
bittersweet,, finely chopped, null, null |
|
| 2 | tablespoons |
heavy whipping cream
|
|
| 1 ½ | teaspoons |
liqueur
grand marnier or cointreau, orange flavor |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chocolate shortbread base | |||
| 1.5E+2 | ml |
butter
cold |
|
| 79 | ml |
powdered sugar
|
|
| 79 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
unsweetened |
|
| 237 | ml |
all-purpose flour
|
|
| Lemon curd topping | |||
| 4 | large |
egg yolks
|
|
| 177 | ml |
sugar
|
|
| 86.7 | ml/g |
lemon juice
about 21/2 lemons |
|
| 6E+1 | ml |
butter
|
|
| 1 | pinch |
salt
|
*
|
| 1E+1 | ml |
lemon zest
|
|
| Orange ganache topping | |||
| 28.9 | ml/g |
semi-sweet chocolate
bittersweet,, finely chopped, null, null |
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 7.5 | ml |
liqueur
grand marnier or cointreau, orange flavor |
*
|
Directions
Heat oven to 325℉ (160℃).
Use 8x8 inch pan and line bottom and two sides with a 8x16 inch strip of foil.
Whisk together the sugars and cocoa.
In a large bowl, cream the butter and cocoa mixture until light and fluffy.
Mix in the flour, adding in two parts, until incorporated.
Pat dough into prepared pan.
Use fork to prick dough all over.
Bake for 40 minutes.
While shortbread is baking, prepare the Topping.
