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  • Recipe by
  • Prep time
    20 minutes
  • Cook Time
    1 hour
  • Serves
    10-12

Equipment: Parchment Paper Squares

Crust Ingredients

249 g all-purpose flour

76 g powdered sugar

30 g cornstarch

1 teaspoon kosher salt

12 tablespoons butter, softened

¼ cup ice water

Citrus Filling Ingredients

4 eggs

275 g granulated sugar

71 g flour

2 teaspoon citrus zest (either lemon, lime or grapefruit)

⅔ citrus juice (either lemon, lime, or grapefruit)

⅓ cup whole milk

1 teaspoon kosher salt

Crust Preparation

Preheat oven to 350°F with a rack positioned in the middle of the oven. Line an 8-inch square baking pan with parchment paper and spray with cooking spray. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, cornstarch, salt, and butter. Mix on medium low until butter resembles course meal. Add water 1 tablespoon at a time until mixture just comes together. It will still be quite crumbly.

Pour mixture into pan and press into an even layer and up the sides about ½ inch.

Place pan in freezer for 10-15 minutes until crust is firm.

Bake until golden brown, about 25-30 minutes.

Filling Preparation

Whisk eggs, sugar, and flour in a medium bowl. Stir in the citrus zest, juice, milk and salt until fully combined. Set aside.

Reduce oven to 325°F. Remove hot crust from oven and pour filling mixture into the pan.

Bake until filling feels firm when touched lightly, about 25-30 minutes.

Transfer pan to a wire rack and allow to cool for 30 minutes.

Remove bars from pan and cut into squares. Top with a dusting of powdered sugar. Store in the refrigerator for up to 2 days.

Citrus bars recipe

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Spencer Lawson