FLORIDA CITRUS BARS
Provided by Trisha Yearwood
Categories dessert
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the crust: Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang for easy removal.
- In the bowl of a food processor, add the vanilla wafers, butter, granulated sugar, zest and a pinch of salt. Pulse until the mixture is a very fine crumb and is starting to clump together. Press the mixture into the prepared baking dish. Chill the dish in the freezer while you make the filling.
- For the filling: Add the cream cheese, condensed milk, confectioners' sugar, grapefruit zest, lemon zest and orange zest to a large bowl. Whip together with an electric hand mixer until completely combined and there are no clumps of cream cheese. Fold in the whipped cream. Remove the crust from the freezer and pour in the filling, using a spatula to smooth it into an even layer. Return to the freezer and freeze for at least 4 hours or overnight.
- For the topping: When the filling is set, remove the whole bar from the baking dish and place on a cutting board; removing the parchment. Decorate the top with the orange, grapefruit and lemon rounds, then carefully slice into bars. Serve immediately.
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Phathu Thanyani
[email protected]These citrus bars were a great way to end a summer meal. They were light and refreshing, and the citrus flavor was perfect.
Pam Oakes
[email protected]These citrus bars were a bit too sweet for my taste, but my kids loved them. I think I'll try using less sugar next time.
Victoria Gansallo
[email protected]I made these citrus bars for a bake sale and they were a big hit! Everyone loved the tangy filling and the buttery crust.
Fazal Rayhan
[email protected]These citrus bars were a great way to use up some extra citrus fruits I had on hand. The bars were easy to make and turned out delicious.
Md.Tariqul Islam
[email protected]I've never been a big fan of citrus desserts, but these bars were surprisingly good. The filling was tart and tangy, and the crust was buttery and flaky.
Zohaib jamil
[email protected]These citrus bars were a bit more work to make than I expected, but they were worth it. The filling was creamy and flavorful, and the crust was buttery and flaky.
MH jihad
[email protected]I love the bright and cheerful flavor of these citrus bars. They're perfect for a summer party or picnic.
Kall kall Love
[email protected]These citrus bars were a great way to use up some extra citrus fruits I had on hand. The bars were tart and refreshing, and the crust was buttery and flaky.
Hari Khadka
[email protected]I made these citrus bars for a potluck and they were a hit! Everyone loved the tangy filling and the buttery crust.
Yeny Varela
[email protected]These citrus bars were a nice and easy dessert to make. The filling was flavorful and the crust was flaky. I would definitely make these again.
Imantha Production
[email protected]The citrus filling in these bars was delicious, but the shortbread crust was a bit dry. I think I'll try using a different crust recipe next time.
Deepak Yadav
[email protected]These citrus bars were a bit too tart for my taste, but my husband loved them. I think I'll try using less lemon juice next time.
Qadir Shah
[email protected]I love the combination of citrus flavors in these bars. The filling is perfectly tart and the crust is buttery and flaky. I will definitely be making these again.
Md Sabbir khan
[email protected]These bars were easy to make and turned out great! I used a store-bought shortbread crust to save time, and the citrus filling was simple to whip up. The bars were a big hit at my party.
Minhaj Gaming
[email protected]I've made these citrus bars several times now, and they're always a crowd-pleaser. The filling is tart and tangy, and the shortbread crust is buttery and flaky.
francis ngigi
[email protected]These Florida Citrus Bars were a hit! The tangy citrus filling was perfectly balanced by the sweet shortbread crust. I used a combination of oranges, grapefruits, and lemons, and the result was a delicious and refreshing treat.