Chocolate and citrus is such a sublime combination, as these cookies demonstrate, that I don’t know why it is not more common.  The thin layer of chocolate under the lemon curd makes this variation on the classic lemon bar truly special.  The recipe is adapted from Bon Appetit columnist Marie Simmons’ book on bar cookies.

Ingredients:

1¾ plus 1/3 cups flour, divided
½ cup powdered sugar
¼ teaspoon salt
2 sticks cold butter
1 teaspoon vanilla
4 ounces semisweet chocolate
4 eggs
2 cups granulated sugar
2 teaspoons grated lemon zest
¾ cup fresh lemon juice

Directions:

Process 1¾ cups flour, powdered sugar, and salt in food processor until blended.  With motor running quickly add butter, cut into small pieces, and the vanilla and process until mixture forms a ball.  Press dough in even layer over greased 13x9-inch baking pan and bake at 350 degrees for 20 minutes, until edges are golden.  Melt chocolate and spread over crust.  Refrigerate until chocolate is firm.  Beat eggs.  Combine sugar, remaining 1/3 cup flour, and lemon zest and beat into eggs until just blended.  Stir in lemon juice.  Pour over chocolate/cookie layer and bake at 350 degrees for 25-30 minutes until set.  Cool and sprinkle with more powdered sugar.

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