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  • Writer's pictureDeby Hogue

Limoncello Lemon Bars with a Chocolate Almond Crunch layer

The Crust

1 stick of unsalted butter ( 8 Tablespoons) softened and cut into chunks

1/2 cup powdered sugar

1 cup GF flour or all purpose flour

3/4 cup almond meal. pour some almonds into the food processor and pulse until you get almond meal.

1/2 teaspoon salt

1 cup dark chocolate covered almonds, pulsed in the food processor until crumbs

Lemon Curd

4 large whole eggs

4 large egg yolks

1 cup granulated sugar

zest of 5 lemons

1/2 cup fresh squeezed lemon juice

1/4 teaspoon salt

1 stick butter cut into chunks

1/3 cup Limoncello

Heat oven to 350 degrees Line a 8x8 inch pan with parchment paper let excess paper hang over sides. Lightly spray the paper with cooking spray

Start with the crust, in a medium bowl smash the powdered sugar into the butter with the back of a spoon this so the powdered sugar with not go everywhere when you start up the hand mixer. Mix until the butter and sugar creamy. Scrape the sides of the bowl down

Add the flour ( GF or all purpose) almond meal and salt to the butter mixture. Beat on low speed just until the flour in incorporated.

It will be somewhat crumbly but will press into the pan.

Press into pan and make even, prick all over the crust with a fork and bake for 20 minutes or until the edges are golden brown.

Cool a bit and sprinkle on the ground up chocolate covered almonds over the cookie crust.

Make the lemon curd

Whisk together the eggs, yolks and the sugar in a small sauce pan, whisk in the lemon zest, lemon juice and salt to form a smooth mixture.

Set a small strainer over a mixing bowl with the cube of butter cut up in the bottom of the bowl

Place the pan with the eggs and lemon mixture over medium heat. Stir gently but continuously until mixture thickens and registers about 155 degrees on an instant read thermometer. This takes about 8 minutes. Make sure you scrape the sides and bottom of the pan as you stir. If your mixture starts to clump take it off the heat.

Pour you mixture into the strainer with the butter on the bottom of the bowl and let it strain. Mix with a spoon until the butter has all melted.

Slowly add the Limoncello in a thin stream into the curd. Mix well and pour over the chocolate almond layer.

Bake for 10 more minutes or until just the center of the lemon bars are wiggley.

Let cool and then put in freezer or fridge. Cut into squares.

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