Lemon Bars with an Almond Chocolate Crust
Lemon and chocolate in the same dessert? The brightness from the lemon curd enhances the dark chocolate crust of these lemon bars with an almond chocolate crust, making them a unique dessert like you've never had before.
Servings: 12 squares
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.