A neighbor popped around the other day with a bag of lemons from her tree. They were a little wonky looking, but still smelled great. When life gives you lemons…. make lemon curd bars!
Lemon Curd Bars with Chocolate Drizzle
Adapted from the Joy of Cooking
Place a rack in the center of the oven and preheat to 350°F (180°C). Line a 13″ x 8″ pan with aluminum foil, overhanging the ends. This will make it easier to take out after cooking.
In a large bowl, mix:
- 1 1/2 cups flour
- 1/4 cup powdered sugar
- 12 tablespoons (170g) cold unsalted butter, cut into small pieces.
Cut the butter into the flour mixture until the mixture us the size of small peas. This can be done with a pastry blender, 2 knives, or your fingers.
When done, pull it out and set it aside to cool a little. Drop the oven temperature down to 325°F (165°C).
Whisk together until combined:
- 6 large eggs
- 3 cups of sugar
- Grated zest of 1 lemon
- 1 cup + 2 tbsp of fresh lemon juice (about 8 small lemons or 5 medium lemons)
Sift over the top and stir in:
- 1/2 cup flour
Pour the batter over the top of the crust.
Drizzle over the top:
- 2 tbsp of grated bittersweet chocolate
- 1-2 tsp of hot water
The chocolate mixture should by syrupy and not too runny. After drizzling over the top, you can take a toothpick and run through the chocolate to create swizzly chocolate lines. Stick everything in the oven.
Place the pan on a rack to cool completely before cutting into bars and serving.