Florida Citrus Bars Recipes

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:

• 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.

SIMPLE ORANGE CITRUS BARS

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.

CITRUS BARS

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.