Lemon and orange mingle together in this delicate and creamy textured dessert bar. It's a taste of the tropics any time of year!
Craving something light and citrus that celebrates lemon and also other citrus? Lemon bars are amazing, but these bars have lemons with benefits. We mean oranges! This is our thick and delicious twist on a lemon bar that celebrates citrus diversity. They can be made with any number of citrus friends. Think blood oranges, limes, Myer lemons. Be brilliant! The buttery crust topped with just the right amount of thick citrus filling will hit the spot in so many ways! This is a home baker’s recipe using our organic Kamut® all-purpose flour.
1 1/4 cup sugar
3 Tbsp. Panhandle Milling Kamut® all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs, beaten
1/2 cup freshly squeezed lemon juice (1-2 lemons)
1/4 cup freshly squeezed orange juice (1 orange)
1/4 cup melted butter
2 tsp. grated lemon peel
1 tsp. grated orange peel
Heat oven to 350°F with oven rack in the middle. Lightly spray the bottom of a 13 by 9 -inch baking pan with non-stick cooking spray.
Mix the flour and powdered sugar in a medium bowl. Cut in the butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces.
Press crust evenly in bottom and slightly up sides of baking pan.
Bake 20-25 minutes or until edges begin to brown. Reduce heat to 325°F.
Combine sugar, flour, baking powder, and salt in a medium bowl. Beat in eggs using a wire whisk. When smooth, stir in lemon juice, orange juice, butter, lemon peel, and orange peel and mix well. Pour over hot crust.
Bake 20-25 minutes or until filling is set in the center and a knife comes out clean, although it will still be wet.
Cool on a wire cooling rack to room temperature. Sprinkle with additional powdered sugar if desired.