TROPICAL CITRUS BARS
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
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
PERFECT CITRUS BARS
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
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.
CITRUS BARS
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
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
SIMPLE ORANGE CITRUS BARS
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
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
ORANGE CITRUS BARS
This recipe was inspired by one from Paula Dean. I made some changes because I found her recipe too sweet and a little bland. I think that my version is pretty darn good. Please let me know what you think? This is my version, I make the crust with whole wheat pastry flour to increase the health value and the taste is wonderful. I added a bit of lime zest as well, it makes for a nice contrast with the orange. I also added a little salt to the crust, filling and glaze. It really makes all the difference. You do not taste the salt per say, but it enhances the flavor of all the other ingredients and brings out the citrus. Don't leave it out!!
Provided by TaterBug
Categories < 60 Mins
Time 1h
Yield 2 dozen (small), 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F.
- Crust:.
- In a large bowl, combine 2 cups flour, and confectioners' sugar and salt. Cut in butter with a pastry blender until mixture is crumbly, add vanilla. Press evenly into bottom of a 13 by 9 by 2-inch baking pan. Bake 20 minutes, or until lightly browned.
- Filling:.
- In a medium bowl, whisk together sugar, eggs, and juice until well mixed. Add 1/4 cup flour and baking powder, stirring to combine. Sprinkle in some orange zest and lime zest.
- Pour into hot baked crust, and bake 25 minutes, or until set. Cool the bars, so you may top with orange citrus glaze.
- For the Orange-Citrus Glaze:.
- Add 2 cups of powdered sugar and 1/4 cup orange juice together, so that it combines to make a nice creamy glaze sauce consistency. Add orange and lime zest. When all ingredients are mixed well, pour onto the citrus bars.
Nutrition Facts : Calories 460.5, Fat 17.3, SaturatedFat 10.3, Cholesterol 111.2, Sodium 209.8, Carbohydrate 73.1, Fiber 1.5, Sugar 53.4, Protein 5.1
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