Reviews (2)
Add Rating & Review
62 Ratings
5 star values:
7
4 star values:
5
3 star values:
29
2 star values:
18
1 star values:
3
Martha Stewart Member
Rating: 2 stars
12/12/2017
I didn't have a 10x14 pan so I used my quarter sheet, 12x17. My only problem was that the filling is watery when you pour it in, and my oven shelf apparently isn't exactly level, so the filling didn't cover the whole crust even though I was turning the pan as it cooked.
Martha Stewart Member
Rating: 3 stars
09/06/2013
The flavor of these bars is phenomenal if you, like me, love the zingy tang of citrus fruit. But the bars have a couple of problems that you should be aware of before you make them. The crust sticks like crazy. Even if you put parchment on the bottom of the pan, it'll be hard to get the bars out in bar form. Do yourself a favor, and grease up whatever pan you use so that you avoid that problem. Also, the filling took three times as long to set up, so be prepared. Otherwise, a delicious recipe.
Back to Citrus Bars
All Reviews for Citrus Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Citrus Bars
Recipe Summary
prep: 15 mins
total: 2 hrs 15 mins
Yield: Makes 18
Ingredients
For the crust
2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon sugar
1/2 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
For the filling
1/2 cup fresh grapefruit juice (from 1 grapefruit)
2 tablespoons finely grated orange zest, plus 1/2 cup orange juice (from 1 orange)
2 tablespoons finely grated lemon zest, plus 1/2 cup lemon juice (from 3 lemons)
1 3/4 cups granulated sugar
5 large eggs, lightly beaten
Confectioners’ sugar, for dusting
Gallery
Citrus Bars
Recipe Summary
prep: 15 mins
total: 2 hrs 15 mins
Yield: Makes 18
Gallery
Citrus Bars
Citrus Bars
Citrus Bars
Recipe Summary
prep: 15 mins
total: 2 hrs 15 mins
Yield: Makes 18
Recipe Summary
prep: 15 mins
total: 2 hrs 15 mins
Yield: Makes 18
prep: 15 mins
total: 2 hrs 15 mins
prep:
15 mins
total:
2 hrs 15 mins
Yield: Makes 18
Makes 18
Ingredients
Ingredients
2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon sugar
1/2 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1/2 cup fresh grapefruit juice (from 1 grapefruit)
2 tablespoons finely grated orange zest, plus 1/2 cup orange juice (from 1 orange)
2 tablespoons finely grated lemon zest, plus 1/2 cup lemon juice (from 3 lemons)
1 3/4 cups granulated sugar
5 large eggs, lightly beaten
Confectioners’ sugar, for dusting
Directions
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.
Reviews (2)
Add Rating & Review
62 Ratings
5 star values:
7
4 star values:
5
3 star values:
29
2 star values:
18
1 star values:
3
Martha Stewart Member
Rating: 2 stars
12/12/2017
I didn't have a 10x14 pan so I used my quarter sheet, 12x17. My only problem was that the filling is watery when you pour it in, and my oven shelf apparently isn't exactly level, so the filling didn't cover the whole crust even though I was turning the pan as it cooked.
Martha Stewart Member
Rating: 3 stars
09/06/2013
The flavor of these bars is phenomenal if you, like me, love the zingy tang of citrus fruit. But the bars have a couple of problems that you should be aware of before you make them. The crust sticks like crazy. Even if you put parchment on the bottom of the pan, it'll be hard to get the bars out in bar form. Do yourself a favor, and grease up whatever pan you use so that you avoid that problem. Also, the filling took three times as long to set up, so be prepared. Otherwise, a delicious recipe.
Reviews (2)
Add Rating & Review
62 Ratings
5 star values:
7
4 star values:
5
3 star values:
29
2 star values:
18
1 star values:
3
Add Rating & Review
62 Ratings
5 star values:
7
4 star values:
5
3 star values:
29
2 star values:
18
1 star values:
3
62 Ratings
5 star values:
7
4 star values:
5
3 star values:
29
2 star values:
18
1 star values:
3
62 Ratings
5 star values:
7
4 star values:
5
3 star values:
29
2 star values:
18
1 star values:
3
- 5 star values:
- 7
- 4 star values:
- 5
- 3 star values:
- 29
- 2 star values:
- 18
- 1 star values:
- 3
Martha Stewart Member
Rating: 2 stars
12/12/2017
I didn't have a 10x14 pan so I used my quarter sheet, 12x17. My only problem was that the filling is watery when you pour it in, and my oven shelf apparently isn't exactly level, so the filling didn't cover the whole crust even though I was turning the pan as it cooked.
Martha Stewart Member
Rating: 3 stars
09/06/2013
The flavor of these bars is phenomenal if you, like me, love the zingy tang of citrus fruit. But the bars have a couple of problems that you should be aware of before you make them. The crust sticks like crazy. Even if you put parchment on the bottom of the pan, it'll be hard to get the bars out in bar form. Do yourself a favor, and grease up whatever pan you use so that you avoid that problem. Also, the filling took three times as long to set up, so be prepared. Otherwise, a delicious recipe.
Martha Stewart Member
Rating: 2 stars
12/12/2017
I didn't have a 10x14 pan so I used my quarter sheet, 12x17. My only problem was that the filling is watery when you pour it in, and my oven shelf apparently isn't exactly level, so the filling didn't cover the whole crust even though I was turning the pan as it cooked.
Rating: 2 stars
Rating: 3 stars
09/06/2013
The flavor of these bars is phenomenal if you, like me, love the zingy tang of citrus fruit. But the bars have a couple of problems that you should be aware of before you make them. The crust sticks like crazy. Even if you put parchment on the bottom of the pan, it'll be hard to get the bars out in bar form. Do yourself a favor, and grease up whatever pan you use so that you avoid that problem. Also, the filling took three times as long to set up, so be prepared. Otherwise, a delicious recipe.
Rating: 3 stars
All Reviews for Citrus Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Citrus Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
