Citrus Bars

May 18, 2011

Lemon bars were always a treat in my family when I was growing up. This citrus bar recipe is a play on that tradition and is equally as delicious as the lemon bars my mom used to make.

You will need:

  • 2 sticks butter, room temperature
  • 3 1/2 c sugar, divided
  • 3 c flour, divided
  • 1/4 t ground nutmeg
  • Pinch of salt
  • 6 eggs, room temperature and lightly beaten
  • 2 navel oranges, zested and juiced
  • 1 lime, zested and juiced
  • 3-4 lemons, zested and juiced
  • Powdered sugar for topping

Then you…

  1. Cream together the butter and 1/2 c sugar in a large mixing bowl. Mix in 2 c flour, nutmeg and the salt just until mixed.
  2. Dump the dough into a 9x13x2 baking dish. Spread with an offset spatula to cover the bottom of the pan with a slight edge up along the sides. Chill 15-20 minutes.
  3. Preheat oven to 350.
  4. Bake the crust for about 20 minutes, or until lightly browned. Remove from oven and allow to cool for 10-15 minutes. Leave oven on.
  5. In a large mixing bowl, whisk together the eggs, 2 c sugar, 1 c of citrus juice, all the citrus zest, and 1 c flour. Whisk until smooth.
  6. Pour filling over the cookie crust and bake for another 30 minutes or until the filling is set.
  7. Let cool on a wire rack to room temperature before dusting with powdered sugar and serving!

One comment

  1. […] I wanted to bring something to D.C. for Mr. D, and the result were these coconut-topped citrus bars. They are not difficult to make, but you do need to allow them to cool completely before cutting and serving. These will be more like a lightly topped shortbread bar than a traditional lemon bar. If you want something a bit tangier and juicier, try my regular citrus bars. […]

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