ramblings from my little kitchen

Citrus Bars

on May 17, 2012

I like lemon flavored things quite a lot.  I mean they are practically invisible to me if a chocolate frosted brownie is lying around, but nevertheless, I still like them.  I made these for my wonderful mother on Mother’s Day.  She isn’t the chocoholic that I am, so I wanted to make her something special she would really enjoy.  My goal was to mix up the traditional lemon bar and add a little lime.  These are so good.  Tart and lemony with a tiny twist from the lime.  My mother loved them and took home half the pan for my father to enjoy as well. 



For the crust:

  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt

For the filling:

  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 1-1 1/2 TBS grated lemon zest (3-4 lemons)
  • 1/2-1 TBS grated lime zest (1 lime)
  • 3/4 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed lime juice
  • 1 cup flour + a few TBS if at altitude
  • 1/4 tsp salt
  • Powdered sugar, for dusting


Preheat the oven to 350 degrees F. 

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a 9 by 13 by 2-inch baking sheet and press down with floured hands, building up a 1/2-inch edge on all sides. 

Bake the crust for 15 to 20 minutes, until very lightly browned. then let it cool. 

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour the mix over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.  Since I live almost 6000 feet in the sky, I turned the oven off and cracked it and left the bars in another 15 minutes to be sure they were set.  then I cut them into triangles and sprinkled with powdered sugar. Image



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