Marbled Chocolate Lemon Bars
With tart lemon and rich dark chocolate, these marbled bars make a stunning dessert that’s refreshing and not too sweet.
70% Cocoa Dark Chocolate EXCELLENCE Bar (3.5 oz)
Medium
16 people
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
Instructions
- CHOCOLATE SHORTBREAD BASE:
- Preheat oven to 300 °F (150 °C). Line 9-inch (23 cm) square baking dish with parchment paper, with paper overhanging the edges.
- Transfer chopped Lindt chocolate to heatproof bowl.
- Remove from double boiler.
- Stir in confectioners’ sugar and salt until combined.
- Add flour and stir until combined.
- Scrape cookie mixture into prepared pan; using offset spatula, smooth top.
- Bake for 15 to 30 minutes or until cake tester comes out clean, and top is dry and set.
- Let cool completely on wire rack.
- LEMON & CHOCOLATE MARBLE FILLING:
- Preheat oven to 325 °F (160 °C).
- Transfer chopped chocolate and cream to heatproof bowl and set over saucepan of barely simmering water (bowl should not touch water).
- Stirring occasionally, heat until chocolate is melted and smooth. Let cool slightly.
- Meanwhile, in medium bowl, using electric mixer, beat egg yolks on high speed until thick and pale yellow in color.
- On low speed, beat in sweetened condensed milk and lemon zest.
- 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.
- Immediately pour lemon filling over prepared base.
- Drizzle melted chocolate over top.
- 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).
- Bake for 15 to 20 minutes or until lemon mixture is set at edges and slightly jiggly in the middle.
- Let bars cool completely on wire rack, about 1 hour.
- Cover and refrigerate for at least 3 to 4 hours or until filling is firm and set (overnight is best).
- Cut into bars to serve.
- Tip: Substitute lemon zest and juice with key lime zest and juice for key lime chocolate marble bars.
