Tangerine Bars
Move over, lemon. These tangerine bars are sure to be your new citrus bar favorite.
By Yankee Magazine|Dec 30 2024|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanHere, 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 barsIngredients
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.
