Citrus Bars with Shortbread Crust
INGRÉDIENTS
- Shortbread Crust:
- 2 cups all-purpose flour 500 mL
- 1/2 cup brown sugar, packed 125 mL
- 1 tsp salt 5 mL
- 1 tsp lemon zest 5 mL
- 1/2 cup canola oil, cold 125 mL
- Citrus Filling:
- 3 large egg yolks
- 3 tbsp granulated sugar 45 mL
- 3 tbsp freshly squeezed lemon juice 45 mL
- 1 tbsp canola oil 15 mL
- 2 tsp lemon zest 10 mL
- 2 tsp orange zest 10 mL
PRÉPARATION
- 1. Preheat oven to 375°F (190°C).
- 2. Prepare a 9x9-inch (22x22cm) pan with foil and spray with canola oil. Set aside.
- 3. In a bowl, combine flour, brown sugar, salt, lemon juice and canola oil until well combined. Press into the bottom of the prepared pan. Bake until light brown, about 20
- to 24 minutes. Meanwhile prepare the filling.
- 4. In a medium bowl, whisk egg yolks, sugar, lemon juice, canola oil, lemon and orange zest. Pour over baked crust. Place back into oven for 12 to 15 minutes or until set.
- 5. Cool completely, using a sharp knife cut into squares or rectangles, dust with confectioners sugar if desired.
RENDEMENT
18 bars
PORTION
1 bar
VALEUR NUTRITIVE
Per Serving
| Calories | 140 |
| Lipides | 7 g |
| Gras saturés | 0.5 g |
| Cholestérol | 0 mg |
| Glucides | 18 g |
| Fibres | 0 g |
| Sucres | 9 g |
| Protéines | 1 g |
| Sodium | 130 mg |
