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Marbled Chocolate Lemon Bars

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With tart lemon and rich dark chocolate, these marbled bars make a stunning dessert that’s refreshing and not too sweet.

Ingredients

  • CHOCOLATE SHORTBREAD BASE:
  • 1 bar (3.5 oz / 100 g) Lindt 70% Cocoa Dark EXCELLENCE Bar, chopped
  • 1/2 cup (125 mL) unsalted butter
  • 2/3 cup (150 mL) confectioners’ (icing) sugar
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) all-purpose flour
  • LEMON & CHOCOLATE MARBLE FILLING:
  • 1 bar (3.5 oz / 100 g) Lindt 70% Cocoa Dark EXCELLENCE Bar, chopped
  • 2 tbsp (30 mL) heavy or whipping (35%) cream
  • 4 egg yolks
  • 1 can (14 oz / 300 mL) sweetened condensed milk
  • 2 tbsp (30 mL) lemon zest
  • 1/2 cup (125 mL) lemon juice
  • 1/2 tsp (2 mL) cream of tartar

Method

  1. CHOCOLATE SHORTBREAD BASE:
  2. Preheat oven to 300 °F (150 °C). Line 9-inch (23 cm) square baking dish with parchment paper, with paper overhanging the edges.
  3. Transfer chopped Lindt chocolate to heatproof bowl.
  4. Remove from double boiler.
  5. Stir in confectioners’ sugar and salt until combined.
  6. Add flour and stir until combined.
  7. Scrape cookie mixture into prepared pan; using offset spatula, smooth top.
  8. Bake for 15 to 30 minutes or until cake tester comes out clean, and top is dry and set.
  9. Let cool completely on wire rack.
  10. LEMON & CHOCOLATE MARBLE FILLING:
  11. Preheat oven to 325 °F (160 °C).
  12. Transfer chopped chocolate and cream to heatproof bowl and set over saucepan of barely simmering water (bowl should not touch water).
  13. Stirring occasionally, heat until chocolate is melted and smooth. Let cool slightly.
  14. Meanwhile, in medium bowl, using electric mixer, beat egg yolks on high speed until thick and pale yellow in color.
  15. On low speed, beat in sweetened condensed milk and lemon zest.
  16. While continuing on low speed and mixing well after each addition, blend in half the lemon juice, cream of tartar and then the remaining lemon juice. Mix well until blended.
  17. Immediately pour lemon filling over prepared base.
  18. Drizzle melted chocolate over top.
  19. Using skewer or tip of paring knife, swirl together melted chocolate with lemon mixture to create a marbled effect (don’t be tempted to over-swirl).
  20. Bake for 15 to 20 minutes or until lemon mixture is set at edges and slightly jiggly in the middle.
  21. Let bars cool completely on wire rack, about 1 hour.
  22. Cover and refrigerate for at least 3 to 4 hours or until filling is firm and set (overnight is best).
  23. Cut into bars to serve.
  24. Tip: Substitute lemon zest and juice with key lime zest and juice for key lime chocolate marble bars.