A sweet and tangy twist on a classic lemon bar recipe. We used fresh orange and lemon juice for a burst of indulgent flavor in these ooey-gooey lemon bars.
Author: Buy This Cook That
Powdered Confectioners Sugar
, zested, juiced
, zested, juiced
Non-Stick Baking Spray
Heat oven to 350 degrees F (180 degrees C). Line a 9x12-inch baking dish with foil (to make lifting out easy). Lightly spray the foil with
Non-Stick Baking Spray (as needed)
In a large bowl, stir together
All-Purpose Flour (1 1/2 cups)
Powdered Confectioners Sugar (1/2 cup)
. Cut the cold
Butter (3/4 cup)
into small pieces.
Add to the flour mixture and using a pastry cutter or the back of a fork, cut the butter until it is in pea-sized pieces. Halfway through, add 1/4 tsp zest of the
and 1/4 tsp zest of the
Press the crust mix into the bottom of the prepared pan. Bake for 15 minutes. Remove and set aside.
While the crust is baking, in the same bowl, whip
on high for about 3 minutes until light and frothy.
Reduce speed to low, and beat in the
Granulated Sugar (1 cup)
All-Purpose Flour (3 Tbsp)
Baking Powder (1/2 tsp)
Salt (1/2 tsp)
, and 1/3 cup of combined orange and lemon juice.
When combined, pour over the prepared crust. Return to the oven and bake for 15 to 20 minutes until the filling is set.
Remove from the oven and carefully lift the foil and transfer to a wire cooling rack. Let cool completely, sprinkle with powdered sugar if desired, cut and serve. Enjoy!
Nutrition Per Serving
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