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Triple Citrus Shortbread Bars
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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: 13x9 inch-pan (see notes for size options)
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 48 wedges
Author: Maryanne Cabrera

Ingredients

Citrus Shortbread:

  • 3 cup all-purpose flour (309 g)
  • ⅓ 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 13x9 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