Citrus Bars with Shortbread Crust
Courtesy of CanolaInfo 18 Servings • 10 Min. Prep Time • 32 Min. Cook Time| Ingredients |
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| Shortbread Crust: |
| 2 c. all-purpose flour (500 mL) |
| 1/2 c. brown sugar, packed (125 mL) |
| 1 tsp. salt (5 mL) |
| 1 tsp. lemon zest (5 mL) |
| 1/2 c. canola oil, cold (125 mL) |
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| 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) |
Directions:
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.
* Recipe courtesy of George Geary, CCP and CanolaInfo.
Nutrition:
Calories: 140; Total Fat: 7g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 18g; Fiber: 0g; Sugar: 9g; Protein: 1g; Sodium: 130mg;