FLORIDA CITRUS BARS
Provided by Trisha Yearwood
Categories dessert
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the crust: Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang for easy removal.
- In the bowl of a food processor, add the vanilla wafers, butter, granulated sugar, zest and a pinch of salt. Pulse until the mixture is a very fine crumb and is starting to clump together. Press the mixture into the prepared baking dish. Chill the dish in the freezer while you make the filling.
- For the filling: Add the cream cheese, condensed milk, confectioners' sugar, grapefruit zest, lemon zest and orange zest to a large bowl. Whip together with an electric hand mixer until completely combined and there are no clumps of cream cheese. Fold in the whipped cream. Remove the crust from the freezer and pour in the filling, using a spatula to smooth it into an even layer. Return to the freezer and freeze for at least 4 hours or overnight.
- For the topping: When the filling is set, remove the whole bar from the baking dish and place on a cutting board; removing the parchment. Decorate the top with the orange, grapefruit and lemon rounds, then carefully slice into bars. Serve immediately.
TROPICAL CITRUS BARS
Try bars with a tangy citrus twist, using both lemon and lime.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut and the butter with electric mixer on low speed, or mix with spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
- Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs, granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon juice, lime peel and lime juice with electric mixer on low speed, or mix with spoon. Pour over partially baked crust.
- Bake 20 to 25 minutes longer or until light golden brown. Run sharp knife around edges of pan to loosen bars. Cool completely, about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 13 g, TransFat 0 g
CITRUS BARS
Hello, sunshine: This mix of citrus fruits is a sweet change from tangy lemon bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 18
Number Of Ingredients 11
Steps:
- Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse just until dough is crumbly but holds together when squeezed (if necessary, add 1/4 cup more ice water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to overnight).
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-by-16-inch rectangle (patch any holes well). Place in a 10-by-14-by-1-inch rimmed jelly-roll pan with dough going up the sides; trim overhang. Prick dough all over with a fork and freeze until firm, 20 minutes. Line dough with parchment paper, leaving overhang on all sides. Fill with pie weights or dried beans. Bake until edges are dry, about 15 minutes. Remove parchment and weights; bake until bottom is dry and flaky, about 10 minutes.
- Make filling: In a medium bowl, whisk together citrus zests and juices, granulated sugar, and eggs until well combined. Pour into crust and bake until custard is just set in center, about 15 minutes. Let cool completely in pan on a wire rack, 1 hour. To serve, dust with confectioners' sugar and cut into 18 squares.
Nutrition Facts : Calories 227 g, Fat 12 g, Fiber 1 g, Protein 4 g
CITRUS BARS
This recipe comes from the 13 Mar 07 issue of Woman's World, & looks too good [& tastes too good, too!] not to pass along. It is billed as a 'Lighten-Up! Recipe.' Preparation time does not include time needed to cool down.
Provided by Sydney Mike
Categories Bar Cookie
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Line 9" square baking pan with enough foil to overhang sides by 2", then coat with cooking spray.
- At medium speed, beat flour, sour cream, 3 tablespoons powdered sugar & butter until combined.
- Press dough onto bottom of pan, & prick with fork.
- Bake 20 minutes or until lightly browned.
- At low speed, beat eggs, whites, juices, zest, baking powder & 1 1/2 cups powdered sugar until combined.
- Pour over warm crust.
- Bake 40 minutes or until set.
- Cool on wire rack, & if desired, sprinkle with additional powdered sugar before cutting into bars.
Nutrition Facts : Calories 124.6, Fat 3.3, SaturatedFat 1.7, Cholesterol 45.9, Sodium 33.7, Carbohydrate 21.1, Fiber 0.3, Sugar 13.9, Protein 3
SIMPLE ORANGE CITRUS BARS
I found this recipe in "Cooking with Paula Deen" I don't believe its one of her recipes though. I think it came from Florida's Natural orange juice. Thought I would share the recipe. I love oranges. I can't wait to try these.
Provided by Marsha D.
Categories Dessert
Time 55m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350'.
- Lightly greased a 13x9 baking dish, set a side.
- In a large bowl, combine 2c. flour and 1/2c. confectioner sugar.
- Add in butter,stir til crumbly.
- Press mixture evenly into the bottom of prepared baking dish.
- Bake 20 minutes or until lightly browned.
- In another bowl, stir together sugar,eggs and orange juice until well blended. Set aside.
- In a small bowl combine flour and baking powder and add to sugar mixture.
- Stir to combine.
- Pour onto hot crust and bake another 25 minutes or until set.
- Sprinkle with extra confectioner sugar if desired.
Nutrition Facts : Calories 203.3, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 74, Carbohydrate 29.5, Fiber 0.4, Sugar 19.5, Protein 2.5
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