Citrus Crisps Martha Stewart Living Recipes

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CITRUS CRISPS (MARTHA STEWART LIVING)



CITRUS CRISPS (MARTHA STEWART LIVING) image

Categories     Citrus

Number Of Ingredients 2

Oranges or other citrus
Sugar

Steps:

  • Place thinly sliced oranges, grapefruits, or Meyer lemons in a single layer on a baking sheet Sprinkle generously with sugar Dry in a 200F oven, flipping once, about 6 hours

CITRUS CHIPS



Citrus Chips image

Say hello to your new favorite healthy snack. Baked low and slow, these citrus crisps taste like sunshine.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 4h10m

Number Of Ingredients 1

4 large oranges, such as Cara Cara, navel, or blood oranges, cut into 1/8-inch-thick slices, seeds removed

Steps:

  • Preheat oven to 175 degrees. Line 2 rimmed baking sheets with wire racks. Arrange orange slices over racks in a single even layer. Bake, rotating sheets every 2 hours, until chips are shrunken and dry, 4 to 6 hours. Let cool completely. (They will crisp as they cool.) Store in an airtight container at room temperature up to 1 month.

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.

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