Shortbread filled with Lemon and Chocolate

Ingredients:

1 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup lemon curd
1 cup chocolate chips

Instructions:

Preheat the oven to 350°F (180°C) and line a 9-inch square baking dish with parchment paper.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Stir in the vanilla extract.
Add the flour, one cup at a time, mixing until the dough is smooth and well combined.
Press half of the dough evenly into the bottom of the baking dish.
Spoon the lemon curd over the top, spreading it out as evenly as possible.
Melt the chocolate chips in a double boiler or in the microwave, stirring every 30 seconds until completely melted.
Pour the melted chocolate over the lemon curd layer and spread it out evenly.
Break up the remaining shortbread dough into small pieces and sprinkle them over the chocolate layer.
Bake for 25-30 minutes, or until the shortbread is golden brown.
Cool in the pan for 10-15 minutes, then remove and cool completely on a wire rack before cutting into squares.

Verdict:

This shortbread recipe packs in a lot of flavor with the zesty lemon curd and rich chocolate filling. The delicate shortbread crust is the perfect foundation for this sweet and tangy treat. It’s the perfect dessert for any occasion and is sure to be a crowd-pleaser.