Our family has been a BIG FAN of Lemon Bars for years! Both my husband and oldest son almost always request them for their birthdays. This year, for my husband’s birthday, we decided to experiment with my traditional Lemon Bar recipe and add in some orange and lime as well and the results were delicious!
For the crust:
1/2 pound butter, at room temperature
1/2 cup granulated sugar
2 cups flour
For the citrus layer:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
zest of 3 lemons
1/2 cup fresh squeezed lemon juice
zest of 1 lime
1/4 cup fresh squeezed lime juice
zest of 1 orange
1/4 cup fresh squeezed orange juice
1 cup flour
Powdered sugar, for dusting
Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking dish.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack while leaving the oven on.
For the citrus layer, whisk together the eggs, sugar, lemon zest, lemon juice, lime zest, lime juice, orange zest, orange juice and flour. Pour over the crust and bake for 30 to 35 minutes or about five minutes beyond the point where the filling is set. Let cool to room temperature, then refrigerate until cold. Cut into small squares and dust with powdered sugar before serving.
