Seasonal Citrus Bars (Printable Version)

Bright citrus bars with tangy custard atop a buttery shortbread base, bursting with fresh citrus flavors.

# What You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon fine sea salt

→ Citrus Filling

05 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup mixed fresh citrus juice (orange, lemon, lime)
09 - 2 teaspoons finely grated mixed citrus zest
10 - Pinch of salt

→ Finishing

11 - Powdered sugar, for dusting

# How To Make:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream softened butter and granulated sugar in a large bowl until light and fluffy. Incorporate flour and salt, mixing until combined. Press evenly into prepared pan.
03 - Bake crust for 18 to 20 minutes until edges are lightly golden.
04 - Whisk sugar and flour in a medium bowl. Add eggs, then citrus juice, zest, and a pinch of salt; whisk until smooth.
05 - Pour filling over hot crust and return to oven. Bake 18 to 22 minutes until center sets and no longer jiggles.
06 - Let bars cool completely in pan. Use parchment overhang to lift from pan, cut into bars and dust with powdered sugar.

# Expert Advice:

01 -
  • The crust is so buttery it melts on your tongue before you even taste the bright citrus hit.
  • You can use whatever citrus is in season, so it tastes different and exciting every time you make it.
  • They slice cleanly and look bakery perfect with almost no effort.
  • The balance of sweet and tart makes you reach for just one more piece every single time.
02 -
  • Pour the filling onto the hot crust, not a cooled one, or youll get a gap between the layers that makes them fall apart when you cut them.
  • Dont overbake the filling or it turns grainy instead of silky, look for that gentle jiggle in the center and pull them out.
  • Let them cool all the way to room temperature before cutting or the custard will smear and look messy.
03 -
  • Zest your citrus before you juice it, once theyre naked its nearly impossible and youll waste all that fragrant oil.
  • If your filling looks pale, dont panic, the eggs will set it into a creamy custard as it bakes and cools.
  • Use a hot wet knife to slice the bars cleanly, wiping it between each cut so the edges stay sharp.

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