Lemon and Chocolate? Why Not?

You might not think lemon and chocolate belong together. You would be wrong.  A chocolate brownie-type base topped with a firm lemon custard is just what the dessert doctor ordered—especially if that doctor is Mom.

These Chocolate Lemon Bars started out as plain Lemon Bars, and they were good.  But they weren’t memorable.  Also, they were chocolate-free.  I don’t make many desserts without a smigeon of chocolate, so eventually I began experimenting.  Why not substitute a chocolate crust for the traditional shortbread crust used for Lemon Bars?

Why not indeed?  It works wonderfully.

Chocolate Lemon Bars – makes 25 squares (adapted from “Chocolate on the Brain”) 

Crust: 

1/2 cup (1 stick) butter, softened to room temperature + more for greasing
1/3 cup powdered sugar
1/4 cup unsweetened cocoa powder
3/4 cup flour
1 teaspoon vanilla extract
1/4 teaspoon salt 

Filling:

Juice of 1 lemon + the grated lemon rind
1 cup sugar
2 large eggs
2 tablespoons flour
1/2 teaspoon baking powder
1/4 cup powdered sugar (optional) 

To make the crust: Place an oven rack in the middle position and preheat the oven to 350 degrees.  Line an 8- or 9-inch square pan with aluminum foil, making sure the two ends of the foil overhang the pan by about 2 inches (to easily lift the squares out of the pan later).  Lightly rub the foil with butter and set aside. 

Combine the butter and powdered sugar in a food processor or large bowl.  Process for about 1 minute, or beat with an electric mixer until smooth and creamy.  Add the cocoa, flour, vanilla and salt and pulse or beat on low speed until just blended. 

Press the dough into an even layer in the pan.  Bake for 15-20 minutes, or until the crust feels firm to the touch.  Remove from the oven and cool on a rack. 

To make the filling: Grate the lemon rind against the smallest holes of a grater until the entire yellow surface has been grated off and the white pith shows. Don’t grate the pith, which is bitter.  You will have about 2 teaspoons grated peel.  Cut the lemon in half and squeeze out the juice.  You will have 2½ - 3 tablespoons juice. 

Combine the sugar, eggs, lemon rind, lemon juice, flour and baking powder in a medium bowl and stir until well combined.  Pour over the baked crust, making sure it completely covers the crust. Bake for 18-20 minutes, or until the filling has begun to brown. 

Remove from the oven and cool on a rack for 15 minutes.  Refrigerate covered until needed.  Before serving, carefully lift the ends of the foil and remove the foil and lemon squares from the pan.  Cut into 25 squares and sprinkle with powdered sugar, if you like.  Slide the squares from the foil with a metal spatula and place on a serving dish.  Serve cold.  Store leftovers in the refrigerator in an airtight container or wrapped in foil or plastic.

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