Pages

Saturday, February 21, 2009

alone time citrus bars



Sunshine and citrus groves on a plate - how could you not be happy eating these? You're going to need some alone time with these.

There are a couple touches that make these way better than the standard super sweet, fluorescent yellow lemon bars you usually see. First, the toasted nuts and wheat germ round out the flavor of the crust and give the bar a bit more texture. Then there's the filling. Oh, the filling. It comes out addictively smooth, bright, and creamy like pastry cream. None of this gooey jaundiced gel business here. Finally, this recipe is easy. There's no frou frou curd making or straining through sieves. Just prepare a crust and pour the filling in.

Any combination of citrus works, really. Just adjust the sugar if you're using more sweet or tart fruits.

Alone Time Citrus Bars

Adapted from Martha Stewart’s Baking Handbook


Crust

1 ¼ cup all-purpose flour

¼ cup wheat germ

1 cup chopped pecans, toasted

¼ cup confectioner’s sugar

¾ tsp salt

1 ½ sticks unsalted butter, frozen and cut into cubes


Filling

4 large eggs

1 ¼ cups granulated sugar

Juice of one lemon, lime, tangerine, orange, and grapefruit

1 tsp zest each from lemon, lime, tangerine, orange, and grapefruit

1/3 cup all-purpose flour


Preheat oven to 350 F. Prepare crust by whisking everything but the butter together. Using a pastry blender or two knives, cut in the butter until the largest pieces are pea sized. Press mixture into bottom and up sides of an ungreased 11x14-in baking pan. Bake until golden, about 20 minutes.


Meanwhile, prepare the filling by whisking together the eggs, sugar, and flour until combined. Whisk in juices, zest, and salt. Pour filling into crust. Bake until center is set about 20 minutes. Enjoy warm or chilled.

2 comments:

Thom said...

These are definitely the best tasting citrus bars I have ever had. So good, I wish I had one right now.

Jen said...

me, toooo...