Featured Recipe
Tangy Citrus Bars
By Kate
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Bright, tart bars with a crisp almond crust. Butter swapped partly for coconut oil for flakiness. Brown sugar replaces granulated for depth. Filling boosted by orange zest alongside lemon. Replace milk with yogurt for tang and moisture balance. Clear signs for crust readiness; light golden edges, firm to touch but still pliable. Filling set when it jitters like jelly but no liquid. Cooling crucial to slice clean. Fork pricks vent steam, preventing sogginess. Powdered sugar dusted last minute prevents melting and clumping.
"
Prep:
20 min
Cook:
50 min
Total:
70 min
Serves:
16 servings
citrus
dessert
bars
baking
Greek yogurt
Introduction
Swipe past ordinary lemon bars. Almond notes hidden in crust thanks to coconut oil swap. Brown sugar deepens caramel whispers, not cloying sweetness. Citrus zinged with both lemon and orange zest — sharper, more complex aroma. Greek yogurt swapped for milk; not just moisture, but acidity that stops filling from setting chalky or cracking. Crust needs fork pricks to breathe or bubbles lurk like little volcanoes, ruins texture. Oven changes matter — bake crust slower first, then hotter for filling. Watch visual cues — edges golden and crust firm, filling jiggle like firm jelly, not wobble drunk. Trust eyes and fingers, not timers. Cool fully then slice crisp bars clean. Powder sugar only last minute or you end with gooey mess. Master these and you own citrus bars with balance and finesse. No fluff, real kitchen moves.
Ingredients
About the ingredients
Brown sugar instead granulated for richer caramel notes in crust — don’t skip. Coconut oil added to butter for flakiness and subtle nutty flavor; can omit or replace with all butter. All-purpose flour stays standard for structure. Vanilla extract in crust and filling adds depth beyond citrus, don’t omit or reduce. Zest from both lemon and orange adds layered brightness, sharper aroma profile. Yogurt in place of milk keeps filling moist and less prone to cracking; plain Greek preferred, full-fat works best for texture. Lemon juice fresh, bottled tastes flat and alters tang. Salt essential — both in crust and filling — to balance sweetness and brighten flavors. Fork pricking dough crucial for steaming control; avoids bubbling. Substitute gluten-free flour blend for flour if needed, but texture changes, expect more crumbly.
Method
Crust
- Preheat oven to 325F. Prep a 13 x 9-inch pan with parchment overhang on two opposite sides — this sling makes bar removal easier and cleaner.
- In a medium bowl, whisk brown sugar, salt, vanilla. Add flour. Melt butter and coconut oil; mix in gradually. Texture should clump into a coarse dough, not wet or greasy.
- Press dough evenly across bottom. Don’t skip docking — fork piercings vent steam during baking, stops bubbling and sogginess.
- Refrigerate 30-40 minutes. Rest firms it, prevents shrinkage, and keeps crust tight during bake.
- Bake 15–18 minutes until edges show golden brown, surface dry but still a bit tender. Visual cue, not just time. Remove and cool slightly while prepping filling.
- Raise oven to 355F. Mixing bowl or stand mixer fitted with paddle, combine sugar, flour, zest, salt, vanilla. Whisk in eggs, lemon juice, and yogurt until velvety, no lumps. Yogurt adds richness, acidity, and keeps filling silky but less prone to cracking.
- Pour over baked crust, spread evenly. Smooth top with offset spatula.
- Bake 28–33 minutes. Look for center set with slight jiggle, like firm jelly. Overbaking leads to cracks, dryness.
- Cool on wire rack before chilling 1.5–2 hours. Cold firms filling for clean slicing. Cut into 16 bars using parchment sling. Clean knife between cuts to avoid ragged edges.
- Dust with powdered sugar moments before serving to avoid melting and clumping.
Citrus Filling
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Technique Tips
Start crust by melting fats precisely — avoid overheating butter, no burnt aromas. Mix dry sugar, salt, vanilla, then flour before adding fats for even crumb development. Press evenly, not too thick, or bars lose their layered feel. Dock with fork, evenly and generously. Refrigerate crust keeps it from shrinking and ensures even oven heat penetration. Bake crust until light golden edges — avoid deep brown that tastes bitter. For filling, mixing dry first disperses flour and zest evenly, avoids lumps. Incorporate eggs gradually to avoid curdling. Yogurt doesn’t overthin filling but adds subtle tang — skip if allergic but expect duller flavor. Baking filling at slightly higher temp than crust speeds surface set but avoids cracked tops. Visual jiggle test beats timer alone — gently shake pan, filling should wiggle faintly, not liquid or hard. Full cooling then chilling firms bars for clean cuts; skip and bars smear or lose shape. Dust icing sugar only right before serving to prevent melting due to moisture. Clean knife wipes between cuts essential for sharp lines and no crumbs.
Chef's Notes
- 💡 Use fresh citrus for zest and juice. Bottled juice alters flavor — flat and dull. Grate zest right before use for the best aroma. Fine grater works best.
- 💡 Butter and coconut oil split adds flakiness in crust. Ratio matters — too much coconut oil and taste may be off. Stick to the recipe for balance.
- 💡 Refrigerate crust; this firms dough. Prevents shrinkage, ensures even baking heat. Don't skip it. Quality of dough matters for texture; keep it together.
- 💡 Watch crust and filling closely. Look for golden edges and firm filling. Don't trust just time. Visual cues give better accuracy. Shake gently to test.
- 💡 Dust powdered sugar just before serving. Moist bars can make it melt and clump, creates a messy finish. Sift for even distribution, sharp presentation.
