Ingredients for Citrus Zest Dessert Bars
- All Purpose Flour
- ¼ cup cornstarch
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- Raspberry Jam
- 4 large eggs
- 2 large egg yolks
- Pinch of salt
- Sweetened Condensed Milk
- Juice of 1 orange
- Juice of ½ lemon
- Zest of 2 oranges
- Zest of 1 lemon
- Orange Peel
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Citrus Zest Dessert Bars? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Citrus Zest Dessert Bars
- Preheat oven to 325°F (160°C).
- Line a 9x12 inch baking dish with foil, leaving a 2-inch overhang on all sides. Butter the foil.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour and ¼ cup cornstarch.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined.
- Press the dough evenly into the bottom of the prepared baking dish to form a ¼-inch thick crust.
- Cover with plastic wrap, then press and flatten the dough with your hands to ensure even thickness.
- Refrigerate for at least 1 hour.
- Remove the plastic wrap and prick the dough all over with a fork.
- Bake for 15-20 minutes, or until the crust is lightly golden brown.
- Meanwhile, in a small bowl, melt ½ cup apricot jam in the microwave until spreadable.
- Spread the melted jam evenly over the baked crust.
- Return to the oven and bake for another 10 minutes.
- Remove from oven and let the crust cool completely (about 1 hour).
- In a medium bowl, whisk together 4 large eggs, 2 large egg yolks, 1 cup granulated sugar, ½ cup milk, ¼ cup all-purpose flour, and a pinch of salt until the mixture is thickened and pale yellow.
- Stir in the zest of 2 oranges and 1 lemon, and the juice of 1 orange and ½ lemon. Whisk well to combine.
- Pour the citrus filling over the cooled crust.
- Bake for 25-30 minutes, or until the filling is set around the edges but still slightly wobbly in the center.
- Let cool completely to room temperature.
- Refrigerate for at least 1 hour before cutting.
- To remove the bars, dip the bottom of the baking dish into warm water for a few seconds to loosen the foil.
- Use the foil overhang to lift the pastry out of the dish and transfer it to a cutting board.
- Cut into 2-inch squares.
- Garnish each square with an orange curl (optional) and serve.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
132g
Fat
51g
Carbs
18g
