SPONGE BARS 


1. Pre-heat oven to 160C/320F (fanforced oven) and very lightly grease a silicone* rectangle muffin tin.

2. Using an electric mixer with a paddle attachment, on a low speed beat butter and shortening together.until combined, add sieved sugar + vanilla + almond essence and beat until light and fluffy. Don’t over beat. 

3. In a large bowl sieve remaining dry ingredients together, mix well and set aside.

4. In another bowl mix milk and vinegar together until milk thickens slightly. 

5. Dividing flour and milk into thirds, slowly add flour then milk to butter in thirds, on low speed until just combined, don’t over mix.
6. Spoon mixture into your muffin tray, don’t overfill as they will rise, fill just over half way.

7. Put into oven for 27- 30 mins or until skewer comes out clean.
8. Leave in silicon tray as you are going to pour lemon curd over the top and let set. It will come our the same shape as the bars.



LEMON CURD GLAZE


1. Melt butter in small saucepan.
2. Take off heat and mix in chickpea flour to form a paste.
3. Return to medium heat and add remaining ingredients and continue to stir until sugar has dissolved and curd thickens.
4. Take off heat and pour gently over the top of each cake bar and tap tray on bench to even out curd. Let it completely set. 

5. Once set, gently push out of tray, you may need to cut around the edges of the curd to help it separate. Set bars aside and clean trays ready for chocolate.

CHOCOLATE BASE


1. Temper your chocolate and pour into the bottom of muffin trays, let completely set.
 See link in notes for how to temper chocolate.
2. Push chocolate bases out of tray.

3. To assemble, simply place lemon bars on top of chocolate base. See in notes below on how to make chocolate shards.