These triple citrus shortbread bars are flavored with lemon, lime, and orange. It’s a bright and fresh sweet treat sure to banish any winter blues!

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A bright and lively spin on classic glazed shortbread cookie bars.

The combination of these citrus adds a much bolder, fresher flavor.

TheLittleEpicurean-citrus-shortbread-bars1

Classic shortbread cookies are made with three simple ingredients: butter, sugar, and flour. It’s a crumbly treat that pairs wonderfully with tea or coffee.

These citrus shortbread bars puts a fresh and vibrant spin on traditional shortbread. The fresh juice and finely grated zest of lemon, lime, and orange bring these shortbread cookie bars to life!

TheLittleEpicurean-citrus-zest

How to Zest Citrus Peel

Many fruits are coated in wax before being shipped to supermarkets and stores. Citrus, especially lemons, limes, grapefruit, and oranges, tends to have this coating. Scrub and rinse the skin of the fruit well under hot water before use.

Use a fine grater to zest the fruit. Pay attention not to zest the pith! The pith is the spongey white lining right underneath the zest. That part is rather bitter and unpleasant tasting.

The peels of citrus (such a lemon, lime, orange, and grapefruit) are rich in aromatic oils. These oils add bright flavor to baked goods and beverages.

There are several ways to zest: peel in wide strips, thin ribbons, or fine gratings. Use a grater with tiny small holes for finely grated zest used in this recipe. (Recommended graters: classic microplane and fine grater.)

shortbread-crust

Assembly

The shortbread dough is very simple to make! It combines all-purpose flour and cornstarch to create a delicate, crumbly dough that can be used for a variety of desserts.

For best results, use a stand mixer or electric hand mixer to mix together the butter based cookie dough.

Line a 13×9-inch baking pan with parchment or foil, allowing for excess to hang over the edges. This overhang makes unmolding bars and brownies much easier!

Use the flat bottom of a drinking glass to pat down the dough into an even layer. However, fingers and hands work just as well.

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Quick Citrus Glaze

The delicious glaze combines lemon zest, lime zest, and orange zest along with their fresh squeezed juices. Confectioners’ sugar, also known as powdered sugar, is the base for the glaze. Light corn syrup is responsible for the smooth, melt in your mouth texture.

Pour silky citrus glaze immediately after removing the shortbread from the oven. Sprinkle additional citrus zest on top of the glaze for even more flavor. The glaze will eventually harden to form a smooth surface.

Serving Suggestions

Once glaze is set, use a sharp knife or a serrated knife to slice into desired portions. Slice in a gentle sawing motion for best results.

These citrus shortbread bars are best served at room temperature. This allows you to enjoy the crumbly texture along with the enhanced buttery notes. Pair these treats with tea or tea.

5 from 1 vote

Triple Citrus Shortbread Bars

These triple citrus shortbread bars are flavored with lemon, lime, and orange. It's a bright and fresh sweet treat sure to banish any winter blues!
Yield: 13×9 inch-pan (see notes for size options)
Servings: 48 wedges
Triple Citrus Shortbread Bars
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
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Ingredients

Citrus Shortbread:

  • 3 cup all-purpose flour, (309 g)
  • cup cornstarch, (38 g)
  • ½ teaspoon kosher salt
  • 1 ½ cup confectioners' sugar, (170 g)
  • ¼ cup combination of finely grated lemon, lime, and orange zest
  • 1 ¼ cup unsalted butter, (283 g), room temp, softened
  • 1 Tbsp fresh squeezed lemon juice

Citrus Glaze:

  • 2 ½ cup confections' sugar, (285 g)
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon finely grated orange zest
  • 1 Tbsp fresh squeezed lemon juice
  • 1 Tbsp fresh squeezed lime juice
  • 1 Tbsp fresh squeezed orange juice
  • 1 Tbsp light corn syrup, (20 g)
  • pinch kosher salt

Instructions 

  • Preheat oven to 300° F. Line a 13×9 inch baking pan with foil or parchment. Allow the foil to hang over the edges. Set aside.
  • In a bowl, whisk together flour, cornstarch and salt.
  • In another bowl, mash the citrus zest into the powdered sugar. Continue to beat until sugar smells fragrant.
  • In the bowl of a stand mixer, combine butter and lemon juice. Beat until smooth. Add citrus sugar mixture. Mix until combined. Then add the flour in two additions and mix until dough forms.
  • Transfer dough to prepared baking pan. Use the flat bottom of a drinking glass (or your fingers) to press the dough into an even layer.
  • Bake for 35-40 minutes until the edges of the shortbread slightly begin to color. Immediately after removing from oven, pour citrus glaze over the top of the shortbread. Use an offset or the back of a spoon to spread glaze evenly. Sprinkle additional citrus zest over glaze. Let shortbread cool to room temperature and allow the glaze to set.
  • Lift the glazed shortbread out of the pan using the foil overhang. Cut in squares, triangles, or desired shape.
  • For glaze, in a medium bowl, whisk together powdered sugar, citrus zest, citrus juices, corn syrup and salt. Whisk until smooth.

Notes

Ingredients:
  • Confectioners’ sugar is also labeled as powdered sugar or icing sugar.
  • Recipe calls for a combination of citrus zest, however, you may pick and choose which citrus you would like to use. Grapefruit is another great option to add. It adds a slight earthy bitterness.
  • Use fresh squeezed juices for the best flavor. Stay away from bottled juices or juice concentrates.
  • Light corn syrup stabilizes the glaze, making it silky smooth in texture. 
Baking Vessel Options: 
  • Dough can be also be baked in two 8-inch square pans.
  • Alternatively, it also works in two round 6-inch or 8-inch cake pans. 
Storage & leftovers: Keep in an airtight container at room temperature for up to 5 days. Overtime, the shortbread cookie will stale and harden.  

Nutrition

Calories: 115kcal, Carbohydrates: 17g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 26mg, Potassium: 13mg, Fiber: 0.3g, Sugar: 10g, Vitamin A: 151IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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8 Comments

  1. Stephanie Kaye says:

    Hi, I wanted to make these in advance and freeze them. Can I do that without ruining them? Thanks so much!

    1. Maryanne Cabrera says:

      You can freeze the shortbread cookie layer once it has cooled. However, the glaze will not survive in the freezer. It will separate as it thaws.

  2. Cindy Damrow says:

    Sound delicious! Can I make these as cookies using cookie stamps?

  3. Joyce says:

    I made the Triple Citrus Shortbread Bars – twice in the last four weeks. These are so refreshing1. Thank you Rebecka@theedgewoodroad for introducing me to these delightfully and refreshing bars.

  4. Angie@Angie's Recipes says:

    Citrus makes me happy too…actually I am sipping some lemon and thyme infused water now.
    These citrus bars look heavenly!

    1. Maryanne Cabrera says:

      Thanks Angie! Lemon and thyme… what are the odds? Look out for tomorrow’s post because I made spring thyme lemonade! :)

  5. Rochelle @ Oh So Sweet Baker says:

    I am loving citrus at the moment so this is perfect for me. Pinned

    1. Maryanne Cabrera says:

      Thanks Rochelle! I’ve been in such a citrus mood. Watch out for my special lemonade tomorrow! :)