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Citrus Bars with Shortbread Crust

Citrus Bars with Shortbread Crust

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

Ingredients

Shortbread Crust

Citrus Filling

Instructions

  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

Recipe and photo credit: canolainfo.org




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