Citrus Bars From My Great Recipe Cards

CITRUS BARS

Steps:

• Preheat oven to 325 degrees F.
• Line 9" square baking pan with enough foil to overhang sides by 2", then coat with cooking spray.
• At medium speed, beat flour, sour cream, 3 tablespoons powdered sugar & butter until combined.
• Press dough onto bottom of pan, & prick with fork.
• Bake 20 minutes or until lightly browned.
• At low speed, beat eggs, whites, juices, zest, baking powder & 1 1/2 cups powdered sugar until combined.
• Pour over warm crust.
• Bake 40 minutes or until set.
• Cool on wire rack, & if desired, sprinkle with additional powdered sugar before cutting into bars.

RASPBERRY CITRUS BARS

Steps:

• For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.
• Add the 3/4 C powdered sugar.
• Beat until combined.
• Add the 2 cups flour; beat until combined.
• Press mixture onto the bottom of a greased 13x9-inch baking pan.
• Bake in a 350° oven for 20 minutes or till golden.
• Meanwhile, for filling, in a large mixing bowl, combine eggs, granulated sugar, lemon juice, orange zest, the 1/4 C flour, and baking powder.
• Beat for 2 minutes with an electric mixer till combined.
• Sprinkle berries over crust.
• Pour filling over berries, arranging berries evenly with a spoon.
• Bake in a 350° oven for 30-35 minutes or till light brown and filling is set.
• Cool thoroughly in the pan on a wire rack.
• Cut into bars.
• Just before serving, sprinkle with powdered sugar.
• To store, cover and chill for up to 2 days.
• Make-ahead tip: Place cut bars into a storage container or freezer bag and freeze for up to 3 months.
• Thaw, covered, in the refrigerator for 24 hours.

TROPICAL CITRUS BARS

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut and the butter with electric mixer on low speed, or mix with spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
• Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs, granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon juice, lime peel and lime juice with electric mixer on low speed, or mix with spoon. Pour over partially baked crust.
• Bake 20 to 25 minutes longer or until light golden brown. Run sharp knife around edges of pan to loosen bars. Cool completely, about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut into 6 rows by 6 rows.

CITRUS BARS

Steps:

• 1. To make the crust: In a bowl combine together, the flour and confectioners' sugar. Cut in butter; mix until mixture becomes crumbly and clings together. Press crust mixture into a 13x9x2-inch baking pan. Place baking pan in a preheated 350 degree oven. Bake the crust for about 25 minutes, or until lightly browned.
• 2. To make the topping: In another bowl beat together, the eggs, sugar, lemon juice, orange juice, and lemon zest. Stir in the 1/4 cup flour and baking powder, mixing well. Pour topping mixture over the baked crust. Place pan in the oven, and bake for an additional 25 minutes.
• 3. When cool; sprinkle the bars with the confectioners' sugar, then cut them into bars. (I cut the bars while they were slightly warm, then sprinkled the bars with the confectioners' sugar.)