Four Citrus Coconut Shortbread Bars
These four citrus coconut shortbread bars are made with four different citrus juices! Lemon, grapefruit, orange, and lime juice. The dominant flavors are lemon and grapefruit, but they each contribute varying levels of sweetness and tartness. The curd layer is placed on top of classic shortbread layer that contains unsweetened shredded coconut!
Ingredients
For the Crust:
- 1¼ cups (150 g) unbleached all-purpose flour
- ¼ cup (50 g) granulated sugar
- ½ cup (60 g) unsweetened shredded coconut
- 3 tablespoons (25 g) powdered sugar
- zest of 1 lime
- ¼ teaspoon kosher salt
- 10 tablespoons (5 oz; 140 g) cold unsalted butter cut into cubes
For the Filling:
- ⅓ cup (80 mL) fresh grapefruit juice
- ¼ cup (60 mL) fresh lemon juice
- ¼ cup (60 mL) fresh orange juice
- 1 tablespoon fresh lime juice
- 1¼ cups +. 2 tablespoons (275 g) granulated sugar
- 2 large eggs, plus 3 large egg yolks
- 2 teaspoons (7 g) cornstarch
- 4 tablespoons (2 oz; 60 g) unsalted butter cut into small cubes
- ¼ cup pure virgin coconut oil
- powdered sugar for dusting
Instructions
- Preheat the oven to 325°F (160°C) with a rack in the center position. Line an 8-inch x 8-inch (20-cm x 20 cm) baking pan with aluminum foil or parchment paper, allowing it to slightly overhang the sides, and grease with baking spray or butter. Set aside.
- Prepare and Bake the Shortbread Layer: In a large food processor, combine the all-purpose flour, sugar, shredded coconut, powdered sugar, lime zest, and salt. Pulse until the shredded coconut is evenly distributed into the flour mixture. Add the cold cubed butter and pulse until the dough just begins to come together. Press the dough evenly (with your hands) into the bottom of the greased baking pan.
- Bake for 30 to 40 minutes, or until the shortbread is golden brown. Set on a wire rack to cool as you finish preparing the curd filling.
- Prepare the Citrus Curd Filling: In a medium saucepan, combine the grapefruit, lemon, orange, and lime juice. Add the granulated sugar, whole eggs, egg yolks, and cornstarch, and whisk together. Place over medium-high heat, stirring continuously, until mixture begins to thicken, roughly 3 to 5 minutes. Boil for roughly 1 minute. Make sure mixture comes to a boil so that the cornstarch activates and cooks through.
- Strain the mixture through a fine-meshed sieve into a medium bowl. Whisk the butter and coconut oil into the curd completely melted and it is very smooth in texture.
- Transfer the curd filling onto the cooked shortbread layer, spreading it into an even layer with an offset spatula. Bake at 325°F (160°C) for 30 to 40 minutes, or until the curd is starting to bubble just around the edges and it is mostly set (it will still jiggle a bit).
- Transfer the pan to a wire rack to cool completely, then transfer to the fridge to chill and set. Use the parchment or foil to lift up the bars. Just before serving, dust the top with powdered sugar. Use a warm (dry) knife to cut into small squares or cubes.
- Storage: Leftover citrus bars can be stored in an airtight container in the fridge and will keep for 5 to 7 days.
Tips for Success:
- Citrus bars should be stored in an airtight container in the fridge, and will keep for 5 to 7 days.
Serving: 1serving, Calories: 199kcal, Carbohydrates: 15g, Protein: 3g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Cholesterol: 91mg, Sodium: 65mg, Fiber: 1g, Sugar: 11g