Citrus Bars
Brighten up your dessert table with these zesty and irresistible Citrus Bars! Featuring a buttery, golden shortbread crust topped with a luscious citrus filling made from fresh lemon and orange juice, these bars strike the perfect balance between tangy and sweet. Enhanced with vibrant lemon and orange zest, every bite offers a burst of sunshine. Quick to prepare in just 20 minutes, these bars are baked to perfection in under an hour, making them an ideal treat for any occasion. Finished with a dusting of powdered sugar, these citrus bars are as beautiful as they are delicious. Perfect for spring gatherings, potlucks, or an everyday afternoon pick-me-up, this recipe is sure to delight citrus lovers.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 150 grams granulated sugar
- 265 grams all-purpose flour
- 0.5 teaspoons salt
- 4 large eggs
- 300 grams granulated sugar (for filling)
- 30 grams all-purpose flour (for filling)
- 120 milliliters lemon juice
- 60 milliliters orange juice
- 1 tablespoons lemon zest
- 2 teaspoons orange zest
- 30 grams powdered sugar
Instructions
Preheat your oven to 175°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking pan and line it with parchment paper, leaving an overhang for easy removal later.
In a medium bowl, cream together the unsalted butter (softened), 150 grams of granulated sugar, and salt until smooth.
Gradually add 265 grams of all-purpose flour to the butter mixture. Mix until crumbs form and the dough starts coming together.
Press the dough evenly into the prepared pan to form the crust. Use the back of a spoon or your fingers to flatten it.
Bake the crust in the preheated oven for 18-20 minutes, or until lightly golden. Remove it from the oven and set it aside to cool slightly while preparing the filling.
For the filling, whisk together 4 large eggs and 300 grams of granulated sugar in a large mixing bowl until smooth.
Add 30 grams of all-purpose flour to the egg mixture and whisk until no lumps remain.
Mix in the lemon juice, orange juice, lemon zest, and orange zest, ensuring everything is well combined.
Pour the citrus filling over the warm crust, spreading it evenly.
Bake in the oven for another 20-25 minutes, or until the filling is set and no longer jiggles when the pan is gently shaken.
Remove from the oven and let the citrus bars cool completely in the pan on a wire rack.
Once cool, use the parchment paper overhang to lift the bars out of the pan. Cut them into 16 squares or rectangles.
Dust the tops of the citrus bars with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
4925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1244 mg | 415% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 724.4 g | 263% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 489.0 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 238 mg | 18% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
