Cocoa Lemon Curd Bars

21/2 cups all-purpose flour

1/2 cup cocoa powder

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled

1/2 cup milk

1 teaspoon lemon extract

2 jars (11 ounces each) lemon curd

2 ounces bittersweet chocolate, finely chopped

1/4 cup heavy cream

1 teaspoon Grand Marnier or other orange liqueur

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Add the chilled butter and use your hands, two knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and lemon extract over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 degrees.

Place the baking dish in the oven and bake for 20 minutes.

Remove the pan from the oven and lower the heat to 325 degrees. Spread the lemon curd in an even layer over the cookie slab. Return the pan to the oven for another 10 minutes.

Place the pan on a wire rack to cool completely.

Meanwhile, prepare the chocolate drizzle. Place the chocolate in a small bowl, then set aside. Place the cream in a microwave-safe cup and heat on high until nearly boiling.

Pour the cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth. Whisk in the Grand Marnier, then transfer the mixture to a zip-close bag or piping bag fitting with a fine tip.

Once the lemon curd has cooled, use the foil to lift the slab of cookie from the baking dish. Use a long knife, wiping it clean between cuts, to slice the cookie into rectangular bars.

If using a zip-close bag, snip a very small hole in one corner. Pipe decorative squiggles of chocolate over the lemon curd. Store the cookies in the refrigerator.

Makes about 15 cookies.

Associated Press