Recipe - Lemon Chocolate Bars ( Part 1 )

CHOCOLATE SHORTBREAD BASE
10 tablespoon Butter; cold
1/3 cup Powdered Sugar
1/3 cup Sugar
One fourth cup Unsweetened Cocoa
1 cup Flour

LEMON CURD TOPPING
4 lg Egg Yolks
Three fourths cup Sugar
3 ounce Lemon Juice
about 2One half lemons
4 tablespoon Butter
pn Salt
2 teaspoon Lemon Zest

ORANGE GANACHE TOPPING
1 ounce Bittersweet Chocolate;
Finely Chopped
2 tablespoon Heavy Cream
1 One half teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini