Title: Lemon Chocolate Bars ( Part 1 )
Categories: Cookie Chocolate Alcohol
Yield: 12 Servings
| CHOCOLATE SHORTBREAD BASE |
| 10 | tb | Butter; cold |
| 1/3 | c | Powdered Sugar |
| 1/3 | c | Sugar |
| 1/4 | c | Unsweetened Cocoa |
| 1 | c | Flour |
| LEMON CURD TOPPING |
| 4 | lg | Egg Yolks |
| 3/4 | c | Sugar |
| 3 | oz | Lemon Juice about 2-1/2 lemons |
| 4 | tb | Butter |
| | pn | Salt |
| 2 | ts | Lemon Zest |
| ORANGE GANACHE TOPPING |
| 1 | oz | Bittersweet Chocolate; Finely Chopped |
| 2 | tb | Heavy Cream |
| 1 1/2 | ts | Grand Marnier |
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.