Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Sunday, 12 July 2015

Lemon and Chocolate Slices

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I make a lemon cake that we are awfully fond of here in my house  . . .  a Lemon and Chocolate Chip Cake.  It's really good, with a nice lemon flavoured cake and just a hit of chocolate chunks throughout.   Lemon and chocolate are actually a very nice flavour combination.  It's true.

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Especially when combined in these delicious teatime treats . . .  with their vanilla shortbread cookie base . . .  all crisp and buttery on the bottom . . .

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All that melted semi sweet chocolate sandwiched in the middle . . .

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Ohhh, and that rich luciously tart lemon curd mixture baked on top.   These delightful bars please on many levels . . .

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Pretty to look at  . . .  crisp and sweet . . .  luciously lemony  . . .  with a devilish chocolate centre.  What's not to like I ask??   Indeed!!

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*Lemon and Chocolate Slices*
Makes one 9 by 13 inch pan

Lemon and chocolate are a marriage made in heaven.   Seriously.   Buttery vanilla shortbread base with a semi sweet chocolate filling and a lemon curd type of topping.   Fabulous! 

For the base:
245g of plain flour (1 3/4 cup)
65g of icing sugar (1/2 cup)
1/4 tsp salt
250g of cold butter, cut into bits (1 cup)
1 tsp vanilla 

For the centre:
135g of semi sweet chocolate chips (3/4 cup)
(Use good quality ones)
(I use the Kirkland ones from costco) 

4 large free range eggs
380g of white sugar (2 cups)
47g of plain flour (1/3 cup)
2 tsp finely grated lemon zest
6 fluid ounces of fresh lemon juice (3/4 cup) 

To finish:
sifted icing sugar to dust the top 

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Preheat the oven to 180*C/350*F/ gas mark 4.  Line a 13 by 8 inch baking pan with foil, leaving an overhang, and spray with non-stick cooking spray.

Put the flour, salt and icing sugar into a food processor with the salt.   Turn the motor on low and add the butter bits, with the motor running, along with the vanilla, until you have fine crumbs.  Press evenly into the prepared pan.  (Alternately sift the flour and sugar into a bowl with the salt.  Drop in the cold butter bits and rub in with your fingertips using a snapping motion until you get the same result).   Bake in the preheated oven for 20 minutes.  Remove from the oven and scatter the chocolate chips over top.  Return to the oven for about 60 seconds.  Remove from the oven and spread out evenly over the crust with the bottom of a metal spoon.  (Lick the spoon when you're done.) (☺)

Whisk the sugar and flour together for the topping along with the lemon zest.  (It will smell heavenly.)  Beat in the eggs and lemon juice.  Mix until thoroughly combined.  Pour this over the chocolate layer and return to the oven.  Bake for a further 25 to 30 minutes.   Allow to cool completely before dusting with icing sugar and cutting into squares to serve.  Store any leftovers in an airtight container in the refrigerator. 


  1. This look amazing dear Marie! Really delicious!I love lemon !
    Hugss dear

  2. Thanks Gloria! They are pretty amazing I think! xoxo


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