Tangy Citrus Bars
Updated: Apr 27, 2020
2 cups all-purpose flour, unbleached
1/2 powder sugar
2 sticks of butter cubed and chilled (1 cup)
5 eggs - Its a cookie so forget the calories
2 cups sugar - raw is best but white is fine
6 tablespoons of all-purpose flour
4 tablespoons of citrus zest - lemon, lime or key lime
3/4 cup of juice of whatever citrus you choose
Powder sugar for dusting the finished bars
I did try oranges once with the bars - its OK, blood oranges were good but the tart citrus work best - Ah but not grapefruit, that's just wrong.
Pre-heat oven to 350 degrees
In the food processor with the dough blade, combined all the ingredients of the crust. I pulse the processor until the dough is crumbly.
Pat dough into a parchment-lined 9 x 13-inch baking pan - grease and flour the sides of the pan.
Bake for about 12 to 14 minutes or until the crust is light brown. Let crust cool before adding the topping.
Reduce oven to 325 degrees
In a large bowl mix together all the dry ingredients. In the stand mixer with a large bowl, beat eggs until light. Now add the dry ingredients slowly to the eggs until blended. With the mixer still running on low add the zest and then the juice and mix until smooth.
Pour over crust and return to the oven and bake for 25 to 30 minutes or so: the custard needs to set, then you know it's done. For some reason, the key lime and the blood orange take a little longer.
Transfer to a cooling rack. After it has cooled for about 10 minutes of dust with the powder sugar.
Let the pan cool completely before you cut it into bars. Remember to remove any parchment that may stick to the bottom of the bars.
Hmm what to post next in regards to my cookie recipes: the dark chocolate brown bears, Spice cookies, or Ginger snaps - or something else - come back to find out.