Karen's Lucious Orange-Lemon Bars
Creamy orange-lemon curd atop a shortbread crust—zestful and sunny, perfect for any citrus lover!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at azestforlife.com.
Cooking tools:
- Pastry cutter
- Instant-read thermometer
- Cooling rack
- Baking pan
- Parchment paper
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Bread knife
- Cutting board
- Baking sheet
- Aluminum foil
- Refrigerator
- Freezer
- Food container
- Pot
- Colander
- Fork
- Wax paper
- Plate
- Wooden spoon
- Kitchen timer
- Plastic wrap
Ingredients
- 1 3/4 cups flour
- 1/3 cup pure cane sugar
- 1 1/2 sticks cold unsalted butter (I use organic (12 Tablespoons))
- 1/4 teaspoon sea salt
- 2 cups pure cane sugar
- 1/4 cup flour
- 1 teaspoon cream of tartar
- 6 large eggs (I use pasture raised )
- 6 large egg yolks
- 2/3 cup freshly squeezed orange juice (I used clementine oranges)
- 2/3 cup freshly squeezed lemon juice
- 1 tablespoon orange rind (minced)
- 1 tablespoon lemon rind (minced )
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