Citrus bars

Citrus bars

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(12 ratings)

Prep: 20 mins Cook: 35 mins - 45 mins

More effort

Makes 18
Crisp shortbread biscuit base with a creamy citrus curd baked onto the top

Nutrition and extra info

Nutrition: per bar

  • kcal257
  • fat10g
  • saturates6g
  • carbs39g
  • sugars28g
  • fibre1g
  • protein3g
  • salt0.2g
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Ingredients

    For the base

    • 250g plain flour
    • 85g icing sugar, plus extra for dusting
    • 175g butter, cut into small pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the topping

    • 2 lemon and 1 large orange
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 4 large egg
    • 400g caster sugar
    • 50g plain flour

    Method

    1. 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.

    2. 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.

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    Comments, questions and tips

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    gordonfionaturnbull
    8th May, 2016
    5.05
    I made this for a sale at church. It sold really quickly with some people buying extra for afternoon tea.
    talltone's picture
    talltone
    25th Oct, 2014
    2.55
    Bottom isn't really shortbread, but tasty enough. Longer bake was needed on both layers.
    annen44
    4th Sep, 2013
    Very nice, but the topping could have been a bit sharper for my taste. Maybe all lemon and less sugar would've been better. It was very nice straight from the freezer too. A bit messy to transport if you were making it for a sale.
    melzie
    8th Jun, 2013
    5.05
    I made this today and my family loved it. I took on board your comments and only put in 250kg of sugar. I also used just Lemons instead. It really is lovely and the top set fine even though I thought it was runny when I put it on! Give it a go, you won't be disappointed.
    leeyunfen
    9th May, 2013
    4.05
    I usually don't like to eat slices because they are too sweet for me. So I tried to reduce sugar (about 2/5 amount of the topping) in this recipe and it works fine and keeps the tangy taste. Thanks for the recipe.
    minkyminou
    31st Mar, 2013
    3.05
    These were yummy but I cannot believe the amount of sugar in the ingredients - surely this is a typo?!! I used 300g thinking 400 seemed a lot and this was still much too sweet for me, so I was loathed to pour more icing sugar all over the top (but I feel it needs it for the presentation) - I'll go with 200g next time. The topping also came out a bit 'cakey' rather than lemon curd, as my oven cooks things quite fast. I'll cut down on the flour next time though and see if this helps. There is a similar recipe on here, but called 'lemon bars' - I think I'll follow that recipe next time for the topping. That uses 200g sugar and only 25g flour. You really just need to cut these into bite sized pieces as they are very sweeeeet and rich.
    oyaorlova
    11th Mar, 2013
    4.05
    very easy recipe. the only thing i changed was that i added only 200 g of sugar instead of 400 g and it was better, not too sweet, just right. the only thing was that i added red oranges instead of normal ones and they didn't add enough flavour. maybe next time i'l go with 3 eggs instead of 4.
    sandiedearlove1
    27th Feb, 2013
    No stars from me! It was way too sweet! What a waste of good ingredients. I was really disappointed as I have used many of Mary's recipes in the past and they have always been very reliable and good
    stormgirl
    17th Feb, 2013
    1.05
    Not impressed really, I usually love good food recipes and use them lots . This is far too sweet, not lemony enough. I only used 300g of sugaring the top , 3 eggs and 150 ml of juice.....having read other comments. It worked as in it all set etc but after tasting I couldn't put icing on top as well as it would have been even sweeter. Would have been better to make home made lemon curd on shortbread biscuits. Not the best recipe.
    food05
    14th Feb, 2013
    Really good and easy! There was quite a bit of curd compared to the base and was extremely sweet! Other than that it was really good!

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    bettykippling
    23rd Jul, 2014
    Why can't I see the method anymore?
    goodfoodteam's picture
    goodfoodteam
    29th Jul, 2014
    Hi Betty, thanks for getting in touch. The method has never been removed from this recipe, so this could be a technical glitch. Are you accessing the site via desktop, tablet or mobile? And have you tried accessing this recipe since last week? Also, here is the method: 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.
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