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.

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