Tangerine Bars
Photo Credit : Styled and photographed by Liz NeilyHere, classic lemon bars get a glow-up by swapping out lemons for tangerines and making a thinner crust that’s baked a bit longer. The result? A silky, zippy tangerine curd and a crisp shortbread base with hints of toasty browned butter.
This recipe from Sarah Hearn Morrison first appeared in the January/February 2025 issue of Yankee Magazine.
Yield:
12 barsFor the crust
Ingredients
1 cup (140 grams) all-purpose flour
1/4 cup confectioners’ sugar
1/8 teaspoon kosher salt
7 tablespoons salted butter, melted
Instructions
Preheat your oven to 350°F. Lightly coat an 8-inch square pan with nonstick cooking spray and line with parchment paper, letting the excess hang over the sides of the pan (about 2 inches on each side is perfect).
In a medium mixing bowl, whisk together the flour, confectioners’ sugar, and salt. Add the butter and mix with a wooden spoon until the mixture just comes together into a dough (it’s OK if it’s a bit crumbly). Sprinkle the dough into the baking dish and, using your fingers, press the dough into a thin, even layer and build up a thin, 3/4-inch-high edge around the sides to help contain the filling. Bake until the crust is evenly light golden brown all over, about 25 minutes.
For the filling
Ingredients
1 tablespoon plus 1 teaspoon tangerine zest
1 cup granulated sugar
2 tablespoons (18 grams) all-purpose flour
2 large eggs
3 large egg yolks
¾ cup freshly squeezed tangerine juice
1 tablespoon freshly squeezed lemon juice Pinch of kosher salt
Confectioners’ sugar, for serving
Instructions
While the crust is baking, make the filling. Add the tangerine zest and sugar to a food processor’s work bowl and pulse until the zest is thoroughly incorporated. The sugar will be pale orange and incredibly fragrant. Add the flour and pulse a few times to blend. Add the eggs and egg yolks and pulse just until smooth, scraping the sides and bottom of the bowl as needed. Add the tangerine and lemon juices and salt and blend.
When the crust is ready, reduce the oven temperature to 325°F and pour the filling into the hot crust. Bake until the filling is set and the center jiggles just the tiniest bit, 25 to 30 minutes.
Remove the pan from the oven and set on a cooling rack. When completely cool, place the baking dish in the refrigerator and chill for at least three hours or until cold. Before serving, lift the bars onto a cutting board using the excess parchment paper sling. Dust the top of the bars with confectioners’ sugar and, using a sharp knife, cut into 12 bars, cleaning the knife between cuts as needed. Serve cold or at room temperature. Any extras may be wrapped and stored in the refrigerator for up to 5 days.
