Chocolate Lemon Bars
Bright tart lemon curd sits between an oreo crust and a smooth dark chocolate ganache. The unlikely duo you didn't know you needed.
Servings 20
Equipment
- 8 or 9" square pan
Ingredients
Oreo crust
- 300g oreo cookie crumbs (use the whole cookie)
- ⅓ cup unsalted butter melted
- Lemon Curd
Dark Chocolate Ganache
- 170g heavy cream
- 150g dark chocolate chopped or good quality chocolate chips
Instructions
- Preheat the oven to 350 F. Line an 8×8 inch square pan with parchment paper on both sides (to make a + sign, this is for easier lifting).
- Melt the butter and combine with the cookie crumbs. Press it into the bottom of the parchment lined pan, it doesn’t need to go up the sides, just the bottom. Use a measuring cup to tightly pack the crumbs into one layer.
- Set the crust in the oven to bake for 10 minutes.
- Once the crust has baked for ten minutes, pour the lemon curd over it and return to the oven for about 15-20 minutes, until it has set (jiggle the pan to test it it should only wobble in the center).
- Let the curd cool at room temperature then in the fridge overnight.
- To make the ganache: set the chocolate in a heatproof bowl and keep a wooden spoon or rubber spatula nearby. Warm the heavy cream in a small pot for a few minutes, until you see the heavy cream bubbling at the sides and it’s hot to touch. Pour it over the chocolate and give it a quick stir to coat all the chocolate. After 30 seconds, stir it until you have a smooth shiny ganache. Pour the ganache over the chilled lemon bars and let set in the fridge for 30 minutes.
- Store the bars in the fridge. Serve cold!