Shortbread Citrus Lemon and Orange Bars
Brighten your dessert table with these buttery Shortbread Citrus Lemon and Orange Bars, a refreshing treat that combines a tender, crumbly shortbread crust with a luscious citrus filling. Infused with zesty lemon and vibrant orange juices, along with their fragrant zests, these bars strike the perfect balance between tangy and sweet. The silky citrus layer is set atop the golden crust and finished with a delicate dusting of powdered sugar for an elegant touch. Simple ingredients and an easy two-step bake process make these citrus bars an indulgent delight that’s perfect for spring gatherings, afternoon snacks, or a delightful ending to any meal. Serve chilled for the ultimate burst of citrusy freshness!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 300 grams all-purpose flour
- 150 grams granulated sugar
- 1 teaspoon salt
- 4 pieces large eggs
- 120 milliliters lemon juice
- 60 milliliters orange juice
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 30 grams powdered sugar (for dusting)
- 30 grams cornstarch
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x13-inch baking pan with butter or line it with parchment paper.
In a large mixing bowl, combine 227 grams of softened unsalted butter, 300 grams of all-purpose flour, 50 grams of granulated sugar (reserve the rest for filling), and 1 teaspoon of salt. Mix until crumbly and fully combined to form a dough.
Press the dough evenly into the bottom of the prepared baking pan to form the shortbread crust. Use your hands or the back of a measuring cup to smooth and level it.
Bake the crust in the preheated oven for 15 minutes, or until it is lightly golden. Remove from the oven but keep the oven on for the next step.
While the crust bakes, prepare the citrus filling. In a medium bowl, whisk together 4 large eggs, 100 grams of granulated sugar, 120 milliliters of lemon juice, 60 milliliters of orange juice, 2 teaspoons of lemon zest, 2 teaspoons of orange zest, and 30 grams of cornstarch. Whisk until the mixture is smooth and well combined.
Pour the citrus filling over the hot, partially baked shortbread crust and spread evenly.
Bake again at 175°C (350°F) for an additional 20–25 minutes, or until the filling is set and lightly golden on top.
Remove from the oven and allow the bars to cool completely in the pan, about 1 hour. For quicker cooling, you can place the pan in the refrigerator.
Once cooled, lightly dust the top of the bars with powdered sugar using a fine mesh sieve.
Cut into 12 squares or rectangles, and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.2 g | 280% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 2681 mg | 117% | |
| Total Carbohydrate | 457.6 g | 166% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 188.9 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 231 mg | 18% | |
| Iron | 18.4 mg | 102% | |
| 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.
