Triple Citrus Bars
Triple Citrus Bars takes approximately 45 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 173 calories, 3g of protein, and 8g of fat per serving. For 42 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 32. 81 person were impressed by this recipe. A mixture of sweetened condensed milk, table salt, orange juice, and a handful of other ingredients are all it takes to make this recipe so tasty. A few people really liked this hor d'oeuvre. It is brought to you by Merry Gourmet. Overall, this recipe earns a rather bad spoonacular score of 12%. Triple Citrus Shortbread Bars, Triple-Citrus Cheesecake, and Triple-citrus Cupcakes are very similar to this recipe.
Servings: 32
Ingredients:
4 ounces cream cheese, room temperature
2 egg yolks
10 ounces graham crackers
2 tablespoons fresh lemon juice
3 teaspoons grated lemon zest
6 tablespoons packed light brown sugar
3/4 cup fresh lime juice [Or you can use a good bottled juice - I used Nellie and Joe's Famous Key West Key Lime Juice.]
3 teaspoons grated lime zest
2 tablespoons fresh orange juice
3 teaspoons grated orange zest
2 (14-ounce) cans sweetened condensed milk
3 tablespoons sweetened shredded coconut
1/2 teaspoon table salt
8 tablespoons unsalted butter, melted and cooled slightly
Equipment:
food processor
aluminum foil
baking pan
oven
frying pan
wire rack
spatula
bowl
whisk
knife
Cooking instruction summary:
Adjust oven rack to middle position and heat oven to 325 degrees. Line a 13-by-9-inch baking pan with aluminum foil, allowing excess foil to overhang sides for easy lifting when the bars are ready to remove. Spray foil with nonstick cooking spray. To make crust: In workbowl of food processor, pulse graham crackers until broken down and evenly fine. Add brown sugar and salt; process to combine. Add coconut and process to combine. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until golden brown, about 18-20 minutes. Cool on wire rack while making filling. Do not turn oven off. To make the filling: While crust cools, in medium bowl stir cream cheese, zests, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain. Whisk in egg yolk. Add juices and whisk gently until incorporated (mixture will thicken slightly). To assemble and bake: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours. Loosen edges with paring knife and lift bars from baking pan using foil extensions. Cut bars into 32 squares and serve. Leftovers can be refrigerated up to 2 days; crust will soften slightly.
Step by step:
1. Adjust oven rack to middle position and heat oven to 325 degrees. Line a 13-by-9-inch baking pan with aluminum foil, allowing excess foil to overhang sides for easy lifting when the bars are ready to remove. Spray foil with nonstick cooking spray. To make crust: In workbowl of food processor, pulse graham crackers until broken down and evenly fine.
2. Add brown sugar and salt; process to combine.
3. Add coconut and process to combine.
4. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan.
5. Bake until golden brown, about 18-20 minutes. Cool on wire rack while making filling. Do not turn oven off. To make the filling: While crust cools, in medium bowl stir cream cheese, zests, and salt with rubber spatula until softened, creamy, and thoroughly combined.
6. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain.
7. Whisk in egg yolk.
Add juices and whisk gently until incorporated (mixture will thicken slightly). To assemble and bake
1. Pour filling into crust; spread to corners and smooth surface with rubber spatula.
2. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours. Loosen edges with paring knife and lift bars from baking pan using foil extensions.
3. Cut bars into 32 squares and serve. Leftovers can be refrigerated up to 2 days; crust will soften slightly.
Nutrition Information:
covered percent of daily need
