Citrus Bars with Shortbread Crust
A nice light cookie bar that can be served for a spring brunch, Easter or Mother's Day.
INGREDIENTES
- 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
INSTRUCCIONES
- 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.
RINDE
18 bars
TAMAÑO DE LA PORCIÓN
1 bar
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 140 |
| Grasa total | 7 g |
| Grasa saturada | 0.5 g |
| Colesterol | 0 mg |
| Carbohidratos | 18 g |
| Fibra | 0 g |
| Azúcares | 9 g |
| Proteína | 1 g |
| Sodio | 130 mg |
