From Scratch Citrus Bars

 For Crust:

4 sleeves saltine crackers

3 sticks salted sweet cream butter softened

1 cup sugar

1/2 cup - 1 cup all-purpose flour

1 whole egg

1 egg yolk

In mixer cream butter, sugar, egg, egg yolk and flour.

In food processor pulse the crackers into crumb texture and add to the butter mixture.

Line a deep cookie sheet with partchment paper and spray with cooking spray.

Put the crust mixture in the cookie sheet and press it down with a glass on the bottom of pan and the sides.

Blind bake it in the oven at 350 degrees for 10 minutes, pull out and let it cool while making the filling.


Filling:

6 egg yolks

1 1/2 cups sugar

3 cups fruit juice blend fresh squeezed (lemon, lime, orange, grapefruit)

zest from the fresh fruit

1. Zest the fresh fruit with a zester and then squeeze for the juice.

2. In medium sauce pan whisk egg yolks and sugar until well blended.

3. Slowly add the fresh squeezed juice mix until smooth and slightly thickened.

4. Pour onto the crust and put back into a 350 degree oven until firm and slightly golden brown.

5. Cut into squares when cooled.

Then in mixing bowl whisk 6 egg whites, 1 tblsp cream of tartar and 1/2 cup sugar until soft peeks.

Spoon onto the citrus bars and put into oven at 350 degrees until golen brown, let cool completely and store in the refrigerator.

Enjoy.


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