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Sweet oranges are the key to Heather’s amazing bars with loads of orange flavor in every bite. The unique crust and vibrant orange zing makes them unlike regular lemon bars. —Heather Rotunda, St. Cloud, Minnesota
This recipe is:
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Nutritional Facts 1 piece (calculated without additional confectioners' sugar) equals 172 calories, 8 g fat (5 g saturated fat), 50 mg cholesterol, 68 mg sodium, 24 g carbohydrate, trace fiber, 2 g protein.
Originally published as Coconut Citrus Bars in Simple & Delicious February/March 2011, p35
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jun. 10, 2011 by dschultz01
Very good! Made them on Memorial Day and got many compliments. Will definitely make them again!
Reviewed on May. 22, 2011 by RaOwBe
Very tasty!
Reviewed on Mar. 13, 2011 by cloreep
These Citrus Bars were SOOO good! I made them for a group of ladies at our church and they were a hit! I like lemon bars, but these were SO MUCH BETTER!! My kids ate them up as well!
Reviewed on Mar. 08, 2011 by Ender2006
Made these this weekend since I'm a big fan of citrus and coconut just sealed the deal. Worked perfectly and this was one of the most perfect crusts . Dense but not overly paste/flour tasting.CindyMN - make sure you used softened and not melted butter. Cookie dough texture sounds like too much butter (would explain long cook time) or too little flour/sugar. Stir in the rice crispies last. Other than that I would just check the amounts and use correctly sized measuring cups not a pitcher with side labels etc. as it worked pretty much exactly as described for me. Cooked for 16 minutes to light golden color.When mixing the filling I found frothy to be a mediocre description. You need a really big bowl for this and a high speed mixer. The best you're going to get is kinda bubbly in 4-5 minutes. I had to cook the filling longer than indicated 22-25minutes.PS. grease and flour the pan - makes life much simpler.Loved the complex citrus taste of this recipe. Meyer lemon imitation.
Made these this weekend since I'm a big fan of citrus and coconut just sealed the deal. Worked perfectly and this was one of the most perfect crusts . Dense but not overly paste/flour tasting.
CindyMN - make sure you used softened and not melted butter. Cookie dough texture sounds like too much butter (would explain long cook time) or too little flour/sugar. Stir in the rice crispies last. Other than that I would just check the amounts and use correctly sized measuring cups not a pitcher with side labels etc. as it worked pretty much exactly as described for me. Cooked for 16 minutes to light golden color.
When mixing the filling I found frothy to be a mediocre description. You need a really big bowl for this and a high speed mixer. The best you're going to get is kinda bubbly in 4-5 minutes. I had to cook the filling longer than indicated 22-25minutes.
PS. grease and flour the pan - makes life much simpler.
Loved the complex citrus taste of this recipe. Meyer lemon imitation.
Reviewed on Feb. 10, 2011 by CindyMN
Wanted to brighten up the day, since the high is supposed to be 10 degrees, so was looking forward to making these. I LOVE anything citrus. BUT don't know what I did wrong. Crust never became crumbly, more like cookie dough so I went with it. Seemed OK. But the topping splatted stickiness everywhere as I tried to make it frothy. Bake the bars nearly an extra 16 minutes to get them to set up and 'lightly brown'. They do taste nice, but not my best effort. Hope someone else figures it out.
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