Real Food Triple Citrus Bars Recipe 445

Steps:

• Preheat oven to 350 degrees. For the crust Mix all ingredients in a bowl until combined, dump into your glass baking dish, and press evenly using the bottom of a glass, or your knuckles. Using the tines of a fork, dock the crust (poke holes in it to keep the crust from bubbling while pre baking). Bake for 20-25 minutes until just starts to brown. For the filling Meanwhile, during the last 5 minutes while the crust is pre-baking,combine the eggs, sugar, baking powder, flour and the remaining 1/2 tsp. of each zest in the bowl of your mixer. Mix on medium speed until well combined. The sugar may not fully dissolve, which is okay, but ensure it is mixed well with other ingredients. Stop mixer, scrape down sides, and return mixer to medium-low speed. Slowly add the juices of the lemon, lime and orange. Mix until combined. When crust is finished pre-baking, give the filling a quick stir to ensure all the zest hasn't sunk to the bottom of the mixing bowl, and pour filling over the hot crust. Immediately return to the oven. Set timer for 20 minutes. Rotate pan carefully halfway through baking. Check at 15 minutes. Bake until the filling just starts to get some color. Remove from oven, place on a cooling rack. Cool for 10 minutes and dust lightly with powdered sugar if desired.

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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the base and sides of a shallow rectangular tin (about 23 x 33cm) with baking parchment, snipping the corners so that it comes up the sides of the tin. Tip the flour, sugar and butter into a food processor and whizz until it forms fine crumbs. Tip into the prepared tin and smoothly level with the back of a metal spoon, pressing it down lightly. Bake for 20-25 mins until pale golden.
• To make the topping, finely grate the zest from the lemons and orange and squeeze out all the juice. Measure the juice - you need 120ml. Whisk together the eggs and sugar using an electric whisk for 1 min, then add the citrus zest and juices, and whisk again briefly. Sift in the flour and whisk well to mix. Pour over the shortbread and bake for 15-20 mins until the topping has just set. Cool completely in the tin, then lift out of the tin using the lining paper. Dust thickly with icing sugar and cut into 3 down the length and 6 across to make 18 bars.