Triple Citrus Bars

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I love lemon bars! Actually, I love any citrus fruits, may it be lemon, lime or tangerine. Whenever I could add lemon in my meal, I would do it. This time, though, I found myself stuck with a lot of citrus fruits this winter to fight off possible cold and sickness. There’s always the thing of having too much of it. That’s when I get creative, and figured to make this triple citrus bars.

This recipe has 3 citrus fruits in it: lemon, grapefruit and clementine. Those three fruits have a surprisingly wonderful combination. The lemon provides its sour and tangy taste, clementine gives the flavor of natural citrus sweetness, and the grapefruit just kind of balance the other citrus flavors. I truly liked the end-product. This recipe is actually my go-to recipe for lemon bars, but just merely changed the lemon juice into 3 citrus juices.

Ingredients:

Crust

  • 2 sticks (or 1 cup) butter, cold
  • 1/4 cup sugar
  • 2 cups flour
  • about 1-2 tbsp heavy cream
  • 1/4 tsp salt (optional)

Citrus Filling

  • 6 large eggs, room temperature
  • 1 1/2 cup sugar (can be adjusted depending on preference)
  • 3/4 cup flour
  • 2 lemons, juiced
  • 1 grapefruit, juiced
  • 1-2 clementine, juiced

Topping:

  • confectioner’s sugar

Preheat oven to 350 degrees F.

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For the shortbread crust, I used cold butter, instead of room temperature butter.

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Add in your sugar.

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Then 2 cups of flour. If you use unsalted butter, I would highly recommend adding in salt in the crust. But, if you’re using salted butter, just skip out the salt.

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Using a pastry cutter or your hands, mix everything together until butter is cut into much smaller pieces and the butter and flour are combined. Add 1 or 2 tbsp of heavy cream until it forms a dough. This is a lot like making biscuits. You don’t want to overwork the dough too much, so once you see that it starts to form, then you’re done.

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Grease the pan, then place the dough crust into the pan. I used a 9 x 13 inch pan.

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Press the dough into the bottom of the pan, then bake for about 15 minutes or until very slightly browned.

Take the crust out and let it cool while you make the citrus filling.

Don’t turn off the oven! It shouldn’t take too long to make the filling.

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First things first, of course, is to juice the citrus fruits involved in this recipe.

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Here’s a tip: use a small sieve mesh to catch the seeds when juicing them. Makes the life much easier.

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Now, depending on how large the fruits are, or how tightly the fruits are squeezed, you might end up with a lot more amount of citrus juice. We basically only want a total of 1 cup for everything. So, if you ended up with more, mix all the juices together, then either discard the rest or store them.

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In a bowl, crack 6 large, room-temperature eggs.

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Whisk eggs until slightly fluffy and lighter in color.

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Then pour in 1 cup of the citrus juice. Whisk everything.

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Then your 3/4 cup flour. Whisk until there are no lumps found.

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Then the sugar. (It is completely accidental, by the way, on how the sugar looks a lot like the shape of a fish when I added it in.)

Depending on how sweet you want the citrus bars to be, you can certainly add more sugar into this mixtture. I guess this also depends on how sour the fruits that are used in this mixture as well.

Pour the citrus filling onto the cooled crust, then bake for about 20 minutes or until done.

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Let the baked citrus bars cool completely before dusting it with confectioner’s sugar. Otherwise, the powdered sugar will melt and will the ruin the effect.

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Once completely cooled, top it off with a dusting of confectioner’s sugar.

Yum,yum, yum! Well, to be honest, I still prefer my classic lemon bars. But, if you’re like me with a lot of citrus fruits on hand, this is a good way to utilize them. Also, this is a fun twist of lemon bars to serve to guests. Not too sour, or not too sweet either. Great for snacking, great for dessert, and great for whenever you’re feeling sick!

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