Are you noticing a theme here folks? Bars and shortbread bases? I think this is the last one, for layered shortbread anyway, as I was just looking at some pictures of brownies online that were practically calling my name. Alex will be depressed to hear this, as she is allowed to lick off the mixer paddle for egg-less cookie doughs, like shortbread.
I said when I made those Mint Dark Chocolate Bars that I had originally been thinking of making a citrus bar. Well I immediately—for my own safety—sent those Mint Dark Chocolate Bars into John’s work, so we were dessert-less today and bored, since the kids had stayed home and inside with coughs. Which made me think of course of those Citrus Bars I had been contemplating.
These bars, which are from Southern Living, are a little unusual in that they are equal parts lemon and orange. So if you are looking for a bar that is lemony but not as tart, this is a good choice. Speaking for myself, I would probably opt to make straight lemon next time… or maybe lemon/lime. But I like my citrus tart–and that is not to say we haven’t been really enjoying these. We have.
Adapted from Southern Living
1 cup butter, softened
2 ¼ cups AP flour, divided
½ cup powdered sugar
1 ¾ cups granulated sugar
1/3 cup fresh lemon juice
1/3 cup fresh orange juice
1 t finely grated orange zest
½ t finely grated lemon zest
4 large eggs, beaten
1 t baking powder
¼ t salt
1 T powdered sugar for garnish
Beat butter at medium speed with an electric mixer until creamy; add 2 cups flour and ½ cup powdered sugar. Beat until mixture forms a smooth dough. Press mixture into a lightly greased (or lined with parchment paper, my preference) 13 x 9-inch baking pan.
Bake at 350° for 20 to 22 minutes or until lightly browned.
Whisk together remaining 1/4 cup flour, granulated sugar, and next 6 ingredients; pour over baked crust (while still hot).
Bake at 350° for 28 to 30 minutes or until set. Cool in pan on wire rack. Sprinkle evenly with 1 tablespoon powdered sugar, and cut into bars.