Brimming with bright notes from orange zest and lemon juice, this picturesque sweet is scrumptious and crowd-pleasing.
Citrus Bars
Serves: 18 to 20
Ingredients
- ½ cup unsalted butter, softened
- 1¼ cups granulated sugar, divided
- 1½ cups all-purpose flour, divided
- ⅜ teaspoon fine sea salt, divided
- 3 large eggs, lightly beaten
- 1 teaspoon packed fresh orange zest
- ¼ cup fresh orange juice
- 1 tablespoon fresh lemon juice
- Garnish: sifted confectioners’ sugar and edible flowers*
Instructions
- • Preheat oven to 350°. Line an 8-inch square baking pan with foil, letting ends extend over sides of pan. Spray foil with baking spray with flour.
- • In a medium bowl, beat together butter and ¼ cup granulated sugar with a mixer at medium speed until light and creamy, stopping to scrape down sides of bowl. Beat in 1 cup flour and ¼ teaspoon salt. (Mixture will look crumbly but should hold together when pressed between fingers).
- • Press flour mixture into prepared pan, building up a ¼-inch edge on all sides. (Use lightly floured hands, if necessary.)
- • Bake until crust is light golden brown, approximately 15 to 20 minutes.
- • Meanwhile, in a medium bowl, whisk together remaining 1 cup granulated sugar and remaining ½ cup flour. Whisk in eggs, orange zest, orange juice, lemon juice, and remaining ⅛ teaspoon salt. Pour mixture over hot crust.
- • Bake until filling is set, approximately 25 minutes. Let cool completely on a wire rack.
- • Using foil as handles, carefully lift from pan onto a clean cutting surface. Using a long, serrated knife, trim and discard crust edges, if desired. Cut into 18 to 20 (1½-inch) bars. Serve immediately, or place in a single layer in a covered container, refrigerate, and serve within 2 days cold or at room temperature.
- • Just before serving, garnish with a dusting of confectioners’ sugar and edible flowers, if desired.
Notes
*We used Gourmet Sweet Botanicals edible viola blossoms, available at 800-931-7530 or gourmetsweetbotanicals.com.
