Citrus Bars with Shortbread Crust

A nice light cookie bar that can be served for a spring brunch, Easter or Mother’s Day.

Citrus Bars


Shortbread Crust

  • 2 cups all-purpose flour 500 mL
  • 1/2 cup brown sugar, packed 125 mL
  • 1 teaspoon salt 5 mL
  • 1 teaspoon lemon zest 5 mL
  • 1/2 cup canola oil, cold 125 mL

Citrus Filling

  • 3 large egg yolks
  • 3 tablespoons granulated sugar 45 mL
  • 3 tablespoons freshly squeezed lemon juice 45 mL
  • 1 tablespoon canola oil 15 mL
  • 2 teaspoons lemon zest 10 mL
  • 2 teaspoons orange zest 10 mL


  1. Heat oven to 375 degrees F (190 degrees C). Prepare a 9 x 9-inch (22x22 cm) pan with foil and spray with canola oil. Set aside.
  2. In a bowl, combine flour, brown sugar, salt, lemon juice and canola oil until well combined.
  3. Press into the bottom of the prepared pan.
  4. Bake until light brown, about 20 to 24 minutes.
  5. Meanwhile prepare the filling.
  6. In a medium bowl, whisk egg yolks, sugar, lemon juice, canola oil, lemon and orange zest. Pour over baked crust.
  7. Place back into oven for 12 to 15 minutes or until set.
  8. Cool completely.
  9. Using a sharp knife cut into squares or rectangles, dust with confectioners' sugar if desired.

Yield: 18 bars

Nutritional Analysis Per Serving Calories 140 Total Fat 7g Saturated Fat 0.5g Cholesterol 0mg Sodium 130mg Carbohydrates 18g Fibre 0g Sugar 9g Protein 1g

Source: George Geary, CCP

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