Mandarin Citrus Bars

Mandarin Citrus Bars

I wanted to make lemon bars but lemons are not grown in Korea! I didn't want to make lemon bars with products imported from half a globe away when beautiful Jeju mandarins are in season.

So I decided to make a mandarin citrus bar, and it turned out so tangy and simple with a beautiful bright orange color. You can also make it ahead! 

Ingredients

** Citrus Filling** 

1 cup mandarin juice or any orange-y citrus in season! 

6 eggs 

1 1/2 cup sugar 

⅓ cup flour 

zest of 1 mandarin 

**Shortcrust Pastry**

2 ⅓ cup AP flour 

½ cup sugar 

1 tsp salt 

1 cup melted butter 

2 tbsp granulated sugar for bruleeing

Directions

**Shortcrust Pastry**

Heat oven to 350F and line a 9x13 baking dish with parchment paper.

Add flour, salt, sugar in a large bowl. Mix well to combine. 

Pour in melted butter and mix with a spatula or a paddle attachment on your stand mixer. 

Transfer the dough into the baking dish and press down flat in an even layer. Make sure to let out all the air and the crevices are filled. 

Using a fork, poke holes in the dough. 

Bake for 20-22 minutes or until the edges are lightly browned. 

**Citrus Filling**

While the crust is baking, make the citrus filling. Combine all the ingredients together and mix. 

Pour the citrus filling on top of the short crust pastry. You can do this process while the pastry is hot. 

Transfer the citrus tart into the oven and bake for 25 minutes. Make sure to cool the pastry overnight or in the fridge for 1-2 hours. 

Sprinkle 1-2 tbsp granulated sugar over the mandarin citrus bars. This adds a nice crunch and can also cover up any cracks if the filling doesn’t look “perfect.”

Torch on low heat until the top has bruleed. Cut into desired shapes and enjoy! 

Mandarin Citrus Bars

4 from 131 votes

Recipe by Doobydobap Course: dessert, bakingDifficulty: easy

Yields

12

Bars

Prep time

15

minutes

Cooking time

50

minutes

This mandarin citrus bar is filled with vitamin C, simple, and the best weeknight dessert to make ahead of time.

Ingredients

• Citrus Filling**

• 1 cup mandarin juice or any orange-y citrus in season!

• 6 eggs

• 1 1/2 cup sugar

• ⅓ cup flour

• zest of 1 mandarin

• Shortcrust Pastry

• 2 ⅓ cup AP flour

• ½ cup sugar

• 1 tsp salt

• 1 cup melted butter

• 2 tbsp granulated sugar for bruleeing

instructions

• Shortcrust Pastry
• Heat oven to 350F and line a 9x13 baking dish with parchment paper.
• Add flour, salt, sugar in a large bowl. Mix well to combine.
• Pour in melted butter and mix with a spatula or a paddle attachment on your stand mixer.
• Transfer the dough into the baking dish and press down flat in an even layer. Make sure to let out all the air and the crevices are filled.
• Using a fork, poke holes in the dough.
• Bake for 20-22 minutes or until the edges are lightly browned.
• Citrus Filling
• While the crust is baking, make the citrus filling. Combine all the ingredients together and mix.
• Pour the citrus filling on top of the short crust pastry. You can do this process while the pastry is hot.
• Transfer the citrus tart into the oven and bake for 25 minutes. Make sure to cool the pastry overnight or in the fridge for 1-2 hours.
• Sprinkle 1-2 tbsp granulated sugar over the mandarin citrus bars. This adds a nice crunch and can also cover up any cracks if the filling doesn’t look “perfect.”
• Torch on low heat until the top has bruleed. Cut into desired shapes and enjoy!

Recipe Video

Notes

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