Source: George Geary, CCP | Catégorie: Desserts, Cuisson au four

Citrus Bars with Shortbread Crust

A nice light cookie bar that can be served for a spring brunch, Easter or Mother'’s Day.

Citrus Bars with Shortbread Crust


  • 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


  • 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.


18 bars


1 bar


Per Serving

Lipides7 g
Gras saturés0.5 g
Cholestérol0 mg
Glucides18 g
Fibres0 g
Sucres9 g
Protéines1 g
Sodium130 mg