Tropical Citrus Bars Recipes

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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

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

TROPICAL ROADIE BARS



Tropical Roadie Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 50m

Yield 16 to 20 bars

Number Of Ingredients 11

Nonstick spray, for the cookie sheet and bowl
2 cups skin-on roasted almonds,
3/4 cup chopped pecans, toasted
1 1/4 cups chopped dried pineapple
1 cup puffed millet
1 cup rolled oats
1/4 cup sweetened coconut flakes
1/2 cup brown sugar
1/2 cup maple syrup
1/4 cup frozen pineapple juice concentrate
Pinch salt

Steps:

  • Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray.
  • Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well.
  • In a medium saucepot fitted with a candy thermometer, add the brown sugar, maple syrup, pineapple juice concentrate and salt; mix together with a heatproof spatula. Place the pot over high heat and cook the syrup to the soft-ball stage (240 degrees F), about 10 minutes.
  • Pour the syrup over the nut mixture and toss well. Scrape onto the prepared cookie sheet and press firmly and evenly into a tight, compact layer. Cool for about 20 minutes in the refrigerator.
  • Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container.

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.

TROPICAL BREAKFAST BARS



Tropical breakfast bars image

Wrap up these tropical breakfast bars and pack up for an on-the-go fruity breakfast that will help to fill you up. Make them with just five ingredients, plus oil from your storecupboard

Provided by Esther Clark

Categories     Afternoon tea, Breakfast, Brunch, Snack, Treat

Time 45m

Number Of Ingredients 6

3 tbsp vegetable oil , plus extra for the tin
2 large, very ripe bananas
1 large egg , beaten
70g light brown soft sugar
250g nutty muesli
100g tropical dried fruit mix

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Lightly oil and line a 20cm deep square tin with baking parchment.
  • Mash the bananas in a bowl until smooth, then stir through the oil, egg and sugar. Fold through the muesli, most of the tropical mix and a pinch of salt. Spoon the mixture into the tin and sprinkle with the remaining tropical mix. Bake for 35-40 mins, leave to cool in the tin, then turn out on to a board and slice into 10 bars. Will keep in an airtight container for four days.

Nutrition Facts : Calories 205 calories, Fat 6 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium

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.

TROPICAL FRUIT BARS



Tropical Fruit Bars image

Yellow cake mix makes an easy crust for vanilla baking chips, dried fruit, coconut and cashews. Yum!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 32

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup butter or margarine, melted
1 egg
1 1/2 cups white vanilla baking chips (from 12-oz bag)
1 bag (7 oz) dried tropical fruit mix, chopped into 1/2-inch pieces
1 cup flaked coconut
1 cup cashew pieces, coarsely chopped
1 can (14 oz) sweetened condensed milk (not evaporated)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In large bowl, stir cake mix, butter and egg until mixed. Press in bottom of pan. Sprinkle evenly with baking chips, dried fruit, coconut and cashews; lightly press topping. Pour milk evenly over top.
  • Bake 35 to 40 minutes or until edges and center are golden brown. Cool completely, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 23 g, TransFat 0 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

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

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