| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bar cookies, Chocolate, Alcohol |
12 |
Servings |
INGREDIENTS
| 10 |
tb |
Butter; cold |
| 1/3 |
c |
Powdered Sugar |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Unsweetened Cocoa |
| 1 |
c |
Flour |
| 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 |
| 1 |
oz |
Bittersweet Chocolate; Finely Chopped |
| 2 |
tb |
Heavy Cream |
| 1 1/2 |
ts |
Grand Marnier |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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