Mandarin and Meyer Lemon Bars

Recipe adapted from Emily Luchetti, Classic Stars Desserts

For crust:

  • 6 ounces butter
  • 1/2 cup powdered sugar
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • zest of 1 mandarin

For filling:

  • 6 large eggs
  • 2 cups sugar
  • 1 cup mandarin juice
  • 1/4 cup meyer lemon juice
  • zest of 2 meyer lemon
  • zest of 2 mandarin
  • 1/2 cup all purpose flour

To make the crust: Preheat oven to 325 degrees. Cream the butter with the sugar. Add the flour, baking powder and zest and mix everything together until incorporated. Gently press mixture evenly onto the bottom of a 9-by-13-inch baking pan.

Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. Reduce oven temperature to 300 degrees.

To make filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in citrus juice, zests and then the flour. Pour filling on top of crust.

Bake until lemon filling is set, about 50 minutes. Let cool to room temperature and then put in the refrigerator for at least 1 hour Cut into squares and dust the tops with powdered sugar.

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