Tangerine Lime Bars
This simple to make variation on traditional lemon bars uses tangerines and a lime for a less tart, but equally delicious treat. The ingredients and instructions follow.
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There are two reasons why I've made these scrumptious tangerine lime bars. First off, I love tangerine and lime flavours so much, I think they need to be stars of more foods. Secondly, my tangerine and lime trees really outdid my lemon tree this year, so when I went to pick fruit in my garden, this was the best idea for a sweet treat! This a very simplified recipe, so there is no egg separating or tempering necessary. The flavours aren't as tart as lemon bars, they're well rounded and velvety. I hope you give these a try. :)
Total Time: 1 hour
Yield: 14-18 bars
- 2 cups all-purpose flour
- 3/4 cup butter
- 4 large eggs
- 1 1/2 cup white sugar
- 3 tangerines
- 1 lime
- 1/4 tsp salt
- 3 Tbsp powdered sugar
- 1/4 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Preheat oven to 350 F and grease a 9x13 inch pan. Whisk together the 2 cups flour and powdered sugar in a bowl.
- Melt the butter and pour it into the flour sugar mix, stir until it turns into a dough.
- Press into the bottom of the prepared pan and bake in oven for 15 minutes, until browned.
- In a bowl, squeeze the juice of the tangerines and lime. Add the zest of the lime and 2 of the tangerines.
- In a large bowl, beat the eggs and add the sugar.
- Add the tangerine and lime juices and zest to the egg mixture.
- Whisk flour, baking powder and salt together.
- Stir into egg mixture.
- Pour over baked, cooled crust.
- If you have one, press a brownie divider into the pan, then bake for 25 to 35 minutes, until bars are set.
- Allow to cool, then sprinkle tops with powdered sugar.
- Serve, or place the bars in an airtight container using parchment paper between stacks. They keep well for about 3 days.
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