Seasonal Citrus Bars

I started making these bars on a rainy Sunday when I had a bowl of citrus fruit that was almost past its prime. The kitchen smelled like a farmers market as I zested and juiced, and I remember thinking the filling looked too pale and runny to ever set. It did, and those first bars disappeared before they even cooled completely.

I brought a pan of these to a potluck once, still warm and dusted with powdered sugar in the car. My friend Sarah took one bite and said it tasted like sunshine, which made me laugh because it was February and snowing. But she was right.

Ingredients

• Unsalted butter: Softened butter creams beautifully with the sugar and creates that melt in your mouth shortbread texture you cant get with oil.
• Granulated sugar: I use it in both the crust and filling because it dissolves smoothly and lets the citrus flavor stay front and center.
• All purpose flour: The small amount in the filling helps the custard set without making it cakey, and in the crust it gives you that perfect crumbly bite.
• Fine sea salt: Just a pinch in the crust and filling makes everything taste more like itself, especially the citrus.
• Large eggs: They bind the filling into a silky custard that holds its shape when you cut the bars but still feels creamy.
• Mixed fresh citrus juice: I usually do half lemon, then split the rest between orange and lime, but honestly whatever you have works magic.
• Finely grated mixed citrus zest: This is where the fragrance lives, those tiny bursts of oil that make your kitchen smell alive.
• Powdered sugar: For dusting at the end, it makes them look like they came from a bakery case and adds a whisper of extra sweetness.

Instructions

Prep the pan:

Preheat your oven to 350°F and line your 9x13 inch pan with parchment, letting it hang over the sides like little handles. Youll thank yourself later when you lift the whole slab out in one piece.

Make the crust:

Cream the soft butter and sugar until it looks fluffy and pale, then mix in the flour and salt until it just comes together. Press it evenly into the pan with your fingers, getting into the corners so it bakes up level.

Bake the base:

Slide it into the oven for 18 to 20 minutes until the edges turn golden and your kitchen smells like butter cookies. Dont let it brown too much or itll taste bitter.

Mix the filling:

While the crust bakes, whisk the sugar and flour together first so there are no lumps, then whisk in the eggs, citrus juice, zest, and a pinch of salt. It should look smooth and sunny.

Pour and bake again:

As soon as the crust comes out, pour the filling right over the hot surface and put it back in the oven. Bake for 18 to 22 minutes until the center barely jiggles when you shake the pan.

Cool and slice:

Let the bars cool completely in the pan, then lift them out using the parchment and cut into squares. Dust them generously with powdered sugar right before serving.

Save

These bars have become my go to whenever I need to bring something that feels special but doesnt require me to stress in the kitchen. I made them for my neighbors birthday last spring with blood oranges and she still asks when Im making them again.

How to Pick Your Citrus

I always start with what looks brightest at the store, heavy for its size and thin skinned if possible. Meyer lemons make the filling almost floral, while regular lemons give you that sharp pucker. Navel oranges add sweetness and color, and a little lime keeps everything lively. One time I used all grapefruit and it was almost too bitter, so I stick to blends now.

Storing and Serving

These keep covered in the fridge for up to four days, though the powdered sugar will dissolve into the top so I dust them fresh each time I serve. I like them cold straight from the fridge on a hot day, but they also taste wonderful at room temperature with the crust a little softer. If youre taking them somewhere, wait to dust them until you arrive or theyll look dull.

Ways to Change It Up

Ive folded fresh thyme leaves into the filling before and it was oddly perfect, earthy and bright at once. You can also swap some of the citrus juice for passionfruit pulp if you want something tropical, or add a few drops of vanilla to the crust for warmth.

• Try adding a tablespoon of grapefruit juice for a grown up bitter edge.
• Use brown sugar in the crust instead of white for a deeper, almost caramel flavor.
• Top with candied citrus peel instead of powdered sugar for a fancy finish.

Save

Every time I make these I remember that rainy Sunday and how something so simple turned into one of my most requested recipes. I hope they bring a little brightness to your table too.

Recipe Questions & Answers

→ What citrus fruits work best for these bars?

A blend of lemon, orange, and lime offers a balanced tangy flavor, but grapefruit can add extra zing.

→ How can I make the crust gluten-free?

Replace all-purpose flour with a cup-for-cup gluten-free flour blend for both crust and filling.

→ What is the baking temperature and time for the crust?

Bake the crust at 350°F (175°C) for 18–20 minutes until edges turn lightly golden.

→ How do I know when the filling is ready?

The filling is set when it no longer jiggles in the center after baking 18–22 minutes.

→ What tools are recommended for preparation?

Use a 9x13-inch pan, electric mixer or whisk, citrus zester and juicer, parchment paper, and a sieve for powdered sugar.

→ Can these bars be stored after baking?

Yes, once cooled, store bars in an airtight container in the refrigerator to maintain freshness.