————————-CHOCOLATE SHORTBREAD BASE————————- 10 tb Butter; cold
1/3 c Powdered Sugar
1/3 c Sugar
1/4 c Unsweetened Cocoa
1 c Flour
—————————–LEMON CURD TOPPING—————————– 4 lg Egg Yolks
3/4 c Sugar
3 oz Lemon Juice
– about 2-1/2 lemons 4 tb Butter
pn Salt 2 ts Lemon Zest
—————————ORANGE GANACHE TOPPING————————— 1 oz Bittersweet Chocolate;
-Finely Chopped 2 tb Heavy Cream
1 1/2 ts Grand Marnier
Heat oven to 325~F. Use 8×8″ pan and line bottom and two sides with a 8×16″ strip of foil. Whisk together the sugars and cocoa. In a large
bowl, cream the butter and cocoa mixture until light and fluffy. Mix in the flour, adding in two parts, until incorporated. Pat dough into prepared pan. Use fork to prick dough all over. Bake for 40 minutes. While shortbread is baking, prepare the Topping.