As we approach springtime, we can't resist the urge to share these light textured citrus filled lemon squares. The buttery crust topped with just the right amount of thick lemon citrus filling will hit the spot in so many ways! We add just a little orange and lemon zest to these bars to give them a twist. With the buttery shortbread crust and a dusting of powdered sugar, they are sure to be just the right balance of tart and sweet.
Texas Supreme Lemon Citrus Bars
Yield 36 bars
2 cups Texas Pure Milling Organic All Purpose Flour
1 cup powdered sugar
3/4 cup butter
1 1/4 cup sugar
3 tablespoons Texas Pure Milling Organic All Purpose Flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs, beaten
1/2 cup freshly squeezed lemon juice (1-2 lemons)
1/4 cup freshly squeezed orange juice (1 orange)
1/4 cup melted butter
2 tsp. grated lemon zest
1 tsp. grated orange zest
Directions: Heat oven to 350°F with oven rack in middle. Lightly spray the bottom of a 13 by 9 -inch baking pan with non-stick cooking spray.
Crust: Mix flour and powdered sugar in a medium bowl. Cut in the butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces. Press crust evenly in bottom and slightly up sides of baking pan. Bake 20-25 minutes or until edges begin to brown. Reduce heat to 325°F.
Filling: Combine sugar, flour, baking powder, and salt in medium bowl. Beat in eggs using a wire whisk. When smooth, stir in lemon juice, orange juice, butter, lemon peel and orange peel and mix well. Pour over hot crust. Bake 20-25 minutes or until filling is set in the center and a knife comes out clean, although it will still be wet. Cool on a wire cooling rack to room temperature. Sprinkle with additional powdered sugar if desired.