Some flavor combinations just aren't given enough credit and lemon and chocolate is the perfect example of this. Chocolate and orange is immortalized in those orange flavored chocolate balls that you rap against a table to make them break open into orange wedge looking pieces. Even chocolate and lime has had its moment in this BBC Good Foods cake (which omg, adding to the list of things to make soon).
We're going to delve into the magic of chocolate and lemon today, where the milky chocolate flavors get brightened up with a hit of lemon in these classic lemon bars. I originally tried making these with just a plain cocoa spiked shortbread but it was missing something. I wanted some heft to the bar's crust, not to mention depth of flavor. I turned to almond flour to bring those elements in and I think it hit the spot. The only thing I did't figure out was how to keep pieces of the crust from floating up once the lemon bar portion was poured atop the crust. It may not look 100 percent perfect but it taste 100 percent fantastic.
If you're tired of heavy, cream-laden desserts then these will be just what you're looking for.
Lemon Bars with an Almond Chocolate Crust
Ingredients
Almond Chocolate Crust
- 8 tbsp unsalted butter softened
- ½ cup confectioners sugar
- ¾ cup almond flour
- ½ cup cocoa powder
- ½ cup all purpose flour
Lemon Curd
- 8 eggs
- 1 cup white sugar
- 4-5 lemons zested
- 8 tbsp unsalted butter
- ¼ tsp salt
Topping
- confectioners sugar
Instructions
- Preheat your oven to 350 degrees F.
- Mix the butter and powdered sugar in a stand mixer with the paddle attachment until creamed together and fluffy. Add the flour, almond flour, cocoa, and salt to the bowl and mix to combine until it looks like wet sand.
- Press the dough into the bottom of a 9x9 baking dish that has been lined with parchment paper. Use the bottom of a flat measuring cup to press the crust down evenly, making sure to get into the corners.
- Bake for 20-25 minutes. Meanwhile, begin the curd.
- Separate 4 egg yolks out and set the whites aside. Whisk the yolks, all 4 of the other eggs, white sugar, lemon juice, zest, and salt together in a medium saucepan.
- Put the pan on the stove over medium heat. Cook gently until a candy thermometer registers 155 degrees F. Whisk occasionally as it is cooking to keep it from getting clumpy.
- Place a mesh strainer over a mixing bowl next to the stove. Once the curd reaches 155 degrees F, pour it through the strainer into the mixing bowl. Discard any clumps. Mix the stick of unsalted butter into the warm curd, whisking until the whole thing has melted.
- Once the crust is out of the oven, gently pour the curd over the entire top of the crust. Pour slowly so that crumbs from the crust don't break up and float into the curd (It's okay if it does it just isn't as pretty).
- Bake the pan full of crust and curd for another 10-15 minutes at 350 degrees F.
- Let the pan cool at room temperature for up to 4 hours, then put in the fridge overnight to cool.
- To cut: use the edges of the parchment paper to lift the lemon bars out of the pan and onto a large cutting board. Use a large knife to cut into squares. Wipe the blade EVERY TIME between cuts for nice clean slices.
- Dust with confectioners sugar on top to serve.
