Lemon chocolate bars ( part 1 )
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | tablespoons | Butter; cold |
| ⅓ | cup | Powdered Sugar |
| ⅓ | cup | Sugar |
| 4 | larges | Egg Yolks |
| ¾ | cup | Sugar |
| 3 | ounces | Lemon Juice about 2-1/2 lemons |
| 1 | ounce | Bittersweet Chocolate; Finely Chopped |
| ¼ | cup | Unsweetened Cocoa |
| 1 | cup | Flour |
| 4 | tablespoons | Butter |
| pinch | Salt | |
| 2 | teaspoons | Lemon Zest |
| 2 | tablespoons | Heavy Cream |
| 1½ | teaspoon | Grand Marnier |
Directions
CHOCOLATE SHORTBREAD BASE
LEMON CURD TOPPING
ORANGE GANACHE TOPPING
Heat oven to 325~F. Use 8x8" pan and line bottom and two sides with a 8x16" 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.