Citrus Bars Recipes

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PERFECT CITRUS BARS



Perfect Citrus Bars image

Classic lemon bars get a couple of twists: wheat germ adds texture to the shortbread crust, and lime juice and zest join their lemon counterparts to flavor the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 48

Number Of Ingredients 13

3 1/2 cups unbleached all-purpose flour
1/2 cup wheat germ
1/2 cup confectioners' sugar
1/2 teaspoon kosher salt
1 pound (4 sticks) cold unsalted butter, cut into pieces
8 large eggs
4 cups granulated sugar
2/3 cup unbleached all-purpose flour
3/4 cup fresh lemon juice, plus 1 tablespoon finely grated lemon zest
3/4 cup fresh lime juice, plus 1 tablespoon finely grated lime zest
1/2 teaspoon kosher salt
1 tablespoon finely grated lime zest
1/2 teaspoon salt

Steps:

  • Crust:Preheat the oven to 350 degrees. In a large bowl, whisk together flour, wheat germ, confectioners' sugar, and salt. Add butter, and cut in using a pastry cutter, two knives, or your fingers, until the largest pieces of butter are the size of peas.
  • Press evenly into a 12 1/2-by-17 1/2-inch rimmed baking sheet. Bake until golden, 20 to 30 minutes. Transfer to a wire rack until completely cool.
  • Filling:In a medium bowl, whisk together, eggs, sugar, and flour. Add lemon and lime juice, lemon and lime zest, and salt. Whisk to combine. Pour over cooled crust.
  • Bake until center is set, about 30 minutes. Transfer to a wire rack until completely cool. Cut into 2-inch squares. Bars can be stored in an airtight container at room temperature up to 2 days.

FLORIDA CITRUS BARS



Florida Citrus Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 15

One 11-ounce box vanilla wafers
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons granulated sugar
1 teaspoon orange zest
Kosher salt
Two 8-ounce blocks cream cheese, at room temperature
One 14-ounce can sweetened condensed milk
1 cup confectioners' sugar
1 teaspoon grapefruit zest
1 teaspoon lemon zest
1 teaspoon orange zest
1 cup whipped cream
2 oranges, peeled and sliced into rounds
1 grapefruit, peeled and sliced into rounds
1 lemon, peeled and sliced into rounds

Steps:

  • For the crust: Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang for easy removal.
  • In the bowl of a food processor, add the vanilla wafers, butter, granulated sugar, zest and a pinch of salt. Pulse until the mixture is a very fine crumb and is starting to clump together. Press the mixture into the prepared baking dish. Chill the dish in the freezer while you make the filling.
  • For the filling: Add the cream cheese, condensed milk, confectioners' sugar, grapefruit zest, lemon zest and orange zest to a large bowl. Whip together with an electric hand mixer until completely combined and there are no clumps of cream cheese. Fold in the whipped cream. Remove the crust from the freezer and pour in the filling, using a spatula to smooth it into an even layer. Return to the freezer and freeze for at least 4 hours or overnight.
  • For the topping: When the filling is set, remove the whole bar from the baking dish and place on a cutting board; removing the parchment. Decorate the top with the orange, grapefruit and lemon rounds, then carefully slice into bars. Serve immediately.

LEMON BARS



Lemon Bars image

Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 20 squares or 40 triangles

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
  • Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
  • For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
  • Cut into triangles and dust with confectioners' sugar.

TROPICAL CITRUS BARS



Tropical Citrus Bars image

Try bars with a tangy citrus twist, using both lemon and lime.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 36

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1/2 cup powdered sugar
1/2 cup flaked coconut
1 cup butter or margarine, softened
4 eggs
2 cups granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon grated lemon peel
2 tablespoons lemon juice
2 teaspoons grated lime peel
2 tablespoons lime juice
2 teaspoons powdered sugar

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.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 13 g, TransFat 0 g

THE BEST LEMON BARS



The Best Lemon Bars image

Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!

Provided by Patty Schenck

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 36

Number Of Ingredients 7

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
  • Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
  • Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g

CITRUS BARS



Citrus bars image

Crisp shortbread biscuit base with a creamy citrus curd baked onto the top

Provided by Mary Cadogan

Categories     Afternoon tea, Treat

Time 1h5m

Yield Makes 18

Number Of Ingredients 7

250g plain flour
85g icing sugar , plus extra for dusting
175g butter , cut into small pieces
2 lemons and 1 large orange
4 large eggs
400g caster sugar
50g plain flour

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line the base and sides of a shallow rectangular tin (about 23 x 33cm) with baking parchment, snipping the corners so that it comes up the sides of the tin. Tip the flour, sugar and butter into a food processor and whizz until it forms fine crumbs. Tip into the prepared tin and smoothly level with the back of a metal spoon, pressing it down lightly. Bake for 20-25 mins until pale golden.
  • To make the topping, finely grate the zest from the lemons and orange and squeeze out all the juice. Measure the juice - you need 120ml. Whisk together the eggs and sugar using an electric whisk for 1 min, then add the citrus zest and juices, and whisk again briefly. Sift in the flour and whisk well to mix. Pour over the shortbread and bake for 15-20 mins until the topping has just set. Cool completely in the tin, then lift out of the tin using the lining paper. Dust thickly with icing sugar and cut into 3 down the length and 6 across to make 18 bars.

Nutrition Facts : Calories 257 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

CITRUS BARS



Citrus Bars image

Hello, sunshine: This mix of citrus fruits is a sweet change from tangy lemon bars.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h15m

Yield Makes 18

Number Of Ingredients 11

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon sugar
1/2 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1/2 cup fresh grapefruit juice (from 1 grapefruit)
2 tablespoons finely grated orange zest, plus 1/2 cup orange juice (from 1 orange)
2 tablespoons finely grated lemon zest, plus 1/2 cup lemon juice (from 3 lemons)
1 3/4 cups granulated sugar
5 large eggs, lightly beaten
Confectioners' sugar, for dusting

Steps:

  • Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse just until dough is crumbly but holds together when squeezed (if necessary, add 1/4 cup more ice water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to overnight).
  • Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-by-16-inch rectangle (patch any holes well). Place in a 10-by-14-by-1-inch rimmed jelly-roll pan with dough going up the sides; trim overhang. Prick dough all over with a fork and freeze until firm, 20 minutes. Line dough with parchment paper, leaving overhang on all sides. Fill with pie weights or dried beans. Bake until edges are dry, about 15 minutes. Remove parchment and weights; bake until bottom is dry and flaky, about 10 minutes.
  • Make filling: In a medium bowl, whisk together citrus zests and juices, granulated sugar, and eggs until well combined. Pour into crust and bake until custard is just set in center, about 15 minutes. Let cool completely in pan on a wire rack, 1 hour. To serve, dust with confectioners' sugar and cut into 18 squares.

Nutrition Facts : Calories 227 g, Fat 12 g, Fiber 1 g, Protein 4 g

CITRUS BARS



Citrus Bars image

This recipe comes from the 13 Mar 07 issue of Woman's World, & looks too good [& tastes too good, too!] not to pass along. It is billed as a 'Lighten-Up! Recipe.' Preparation time does not include time needed to cool down.

Provided by Sydney Mike

Categories     Bar Cookie

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup nonfat sour cream
3 tablespoons powdered sugar
3 tablespoons unsalted butter, room temperature
3 eggs
3 egg whites
1/2 cup orange juice
1/2 cup lemon juice
1 tablespoon lemon zest, grated
1/4 teaspoon baking powder
1 1/2 cups powdered sugar (again)

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.

Nutrition Facts : Calories 124.6, Fat 3.3, SaturatedFat 1.7, Cholesterol 45.9, Sodium 33.7, Carbohydrate 21.1, Fiber 0.3, Sugar 13.9, Protein 3

SIMPLE ORANGE CITRUS BARS



Simple Orange Citrus Bars image

I found this recipe in "Cooking with Paula Deen" I don't believe its one of her recipes though. I think it came from Florida's Natural orange juice. Thought I would share the recipe. I love oranges. I can't wait to try these.

Provided by Marsha D.

Categories     Dessert

Time 55m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose flour, divided
1/2 cup confectioners' sugar
1 cup butter, melted
2 cups sugar
4 large eggs
1/3 cup orange juice
1/2 teaspoon baking powder
confectioners' sugar (optional)

Steps:

  • Preheat oven to 350'.
  • Lightly greased a 13x9 baking dish, set a side.
  • In a large bowl, combine 2c. flour and 1/2c. confectioner sugar.
  • Add in butter,stir til crumbly.
  • Press mixture evenly into the bottom of prepared baking dish.
  • Bake 20 minutes or until lightly browned.
  • In another bowl, stir together sugar,eggs and orange juice until well blended. Set aside.
  • In a small bowl combine flour and baking powder and add to sugar mixture.
  • Stir to combine.
  • Pour onto hot crust and bake another 25 minutes or until set.
  • Sprinkle with extra confectioner sugar if desired.

Nutrition Facts : Calories 203.3, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 74, Carbohydrate 29.5, Fiber 0.4, Sugar 19.5, Protein 2.5

LEMONY COCONUT BARS



Lemony Coconut Bars image

These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 19

1/2 cup butter, softened
1/2 cup packed light brown sugar
1-1/2 cups all-purpose flour
FILLING:
2 large eggs
1 cup packed light brown sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans or walnuts
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon grated lemon zest
3 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well., Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust., Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars.

Nutrition Facts : Calories 208 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

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WINTER CITRUS BARS - SUGAR DISH ME
Instructions. Butter a 9 X 9 baking dish, line it with parchment or foil, and then butter the parchment or foil. To make the shortbread crust, whisk …
From sugardishme.com
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PERFECT LEMON BAR RECIPE - MAMA LOVES FOOD
2020-01-10 Poke the crust all over with a fork and place crust in the oven to bake. Bake at 350 degrees for 15 - 20 minutes until edges are golden brown and the middle is firm to touch. While crust is baking prepare lemon topping. In a medium sized bowl, whisk together sugar, flour, eggs, lemon juice, and lemon zest.
From mamalovesfood.com
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BLOOD ORANGE CITRUS BARS | MOTHER THYME
2013-02-18 Crust. Preheat oven to 350 degrees Fahrenheit. Line the bottoms and sides of a 9 x 13 inch baking pan with parchment paper and set aside. Using an electric mixer, cream butter and sugar using paddle attachment. Stir in flour and salt until just combined.
From motherthyme.com
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CLASSIC LEMON BARS RECIPE (VIDEO) - NATASHASKITCHEN.COM
2021-04-02 Crust – Cream butter and sugar in the bowl of a stand mixer, then add vanilla extract, flour and salt and mix until crumbly. Press mixture into a parchment -lined 9×13 casserole dish. Bake at 350˚F for 18-20 minutes. Cool slightly on a rack. Lemon Filling – In a mixing bowl, whisk together eggs and sugar.
From natashaskitchen.com
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OUR TOP 10 MOST PUCKERY CITRUS BAR RECIPES | TASTE OF …
The recipe for these tangy lemon bars comes from my cousin, who is famous for cooking up farm feasts. —Mildred Keller, Rockford, Illinois. Go to Recipe. 8 / 10. Lemon Coconut Bites The tangy lemon flavor of this no-fuss dessert is especially delicious on a warm day. It gives me delightful flashbacks of selling lemonade on the sidewalk as a little girl. —Donna Biddle, …
From tasteofhome.com
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Top Asked Questions

What do you put in your citrus bars?
They’ve got a thick shortbread crust, which is super important for any citrus bar. I used fresh orange juice and zest in the filling. The filling is simple to make – you just whisk eggs and sugar and the orange juice and zest and poor it over a partially baked hot crust. Once the bars cook and cool the filling is like a nice thick orange curd.
How do you make lemon bars with lemon juice?
Directions. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop...
What is the best way to make orange bars?
I used fresh orange juice and zest in the filling. The filling is simple to make – you just whisk eggs and sugar and the orange juice and zest and poor it over a partially baked hot crust. Once the bars cook and cool the filling is like a nice thick orange curd. They taste like sunshine and the morning all in one, sun-bursting in your mouth!
How do you make lemon cream of tartar bars?
The combination of cream of tartar, lemon juice, AND lemon zest makes these bars PERFECTLY zesty and lemony. Lemon juice just isn’t enough! This ultra-fresh and fruity Summer dessert takes just 20 minutes to prep! In a medium-sized bowl, whisk together melted butter, sugar, and vanilla. Add in flour and salt then whisk until fully combined.

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