Real Food Triple Citrus Bars Recipe 445

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.

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.

MRS. FIELD'S TRIPLE-LAYERED LEMON BARS

Steps:

• Preheat oven to 325.
• Prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated.
• Press dough evenly into bottom of an 8- by 8-inch baking pan. Refrigerate until firm, approximately 30 minutes.
• Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.
• Prepare the cream cheese filling while the crust is baking: Beat the cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate.
• Prepare the lemon curd: Blend the egg yolks with cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.
• Assemble the bars: Sread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30 to 40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar.

REAL FOOD TRIPLE CITRUS BARS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. For the crust Mix all ingredients in a bowl until combined, dump into your glass baking dish, and press evenly using the bottom of a glass, or your knuckles. Using the tines of a fork, dock the crust (poke holes in it to keep the crust from bubbling while pre baking). Bake for 20-25 minutes until just starts to brown. For the filling Meanwhile, during the last 5 minutes while the crust is pre-baking,combine the eggs, sugar, baking powder, flour and the remaining 1/2 tsp. of each zest in the bowl of your mixer. Mix on medium speed until well combined. The sugar may not fully dissolve, which is okay, but ensure it is mixed well with other ingredients. Stop mixer, scrape down sides, and return mixer to medium-low speed. Slowly add the juices of the lemon, lime and orange. Mix until combined. When crust is finished pre-baking, give the filling a quick stir to ensure all the zest hasn't sunk to the bottom of the mixing bowl, and pour filling over the hot crust. Immediately return to the oven. Set timer for 20 minutes. Rotate pan carefully halfway through baking. Check at 15 minutes. Bake until the filling just starts to get some color. Remove from oven, place on a cooling rack. Cool for 10 minutes and dust lightly with powdered sugar if desired.