DASH CITRUS BAR RECIPES

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CITRUS BARS RECIPE | MARTHA STEWART



Citrus Bars Recipe | Martha Stewart image

Hello, sunshine: This mix of citrus fruits is a sweet change from tangy lemon bars.

Provided by Martha Stewart

Categories     Cookie Recipes

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield Makes 18

Number Of Ingredients 11

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon sugar
1/2 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1/2 cup fresh grapefruit juice (from 1 grapefruit)
2 tablespoons finely grated orange zest, plus 1/2 cup orange juice (from 1 orange)
2 tablespoons finely grated lemon zest, plus 1/2 cup lemon juice (from 3 lemons)
1 3/4 cups granulated sugar
5 large eggs, lightly beaten
Confectioners' sugar, for dusting

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.

Nutrition Facts : Calories 227 g, FatContent 12 g, FiberContent 1 g, ProteinContent 4 g

COCONUT CITRUS BARS RECIPE: HOW TO MAKE IT



Coconut Citrus Bars Recipe: How to Make It image

Sweet oranges are the key to these amazing bars with loads of orange flavor in every bite. The unique crust and vibrant orange zing make them unlike regular lemon bars. —Heather Rotunda, St. Cloud, Minnesota

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 31 minutes

Prep Time 51 minutes

Cook Time 40 minutes

Yield 2 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
1/3 cup confectioners' sugar
1-1/2 cups all-purpose flour
1/2 cup crisp rice cereal
FILLING:
4 large eggs
1-1/2 cups sugar
1 cup sweetened shredded coconut
1/3 cup orange juice
1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons all-purpose flour
3 teaspoons grated orange zest
2 teaspoons grated lemon zest
1-1/2 teaspoons grated lime zest
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Gradually beat in flour until crumbly. Stir in cereal. Press into a greased 13x9-in. baking pan. Bake 18-22 minutes or until lightly browned., Meanwhile, in a large bowl, beat eggs, sugar, coconut, juices, flour and zests until frothy. Pour over hot crust. Bake 18-22 minutes longer or until lightly browned. Cool on a wire rack. If desired, dust with confectioners' sugar; cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 172 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 68mg sodium, CarbohydrateContent 24g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

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