Citrus Bars with Shortbread Crust

A nice light cookie bar that can be served for a spring brunch or Mother’s Day.


Shortbread Crust:
2 cups all-purpose flour (500 mL)
1/2 cup brown sugar, packed (125 mL)
1 teaspoon salt (5 mL)
1 teaspoon lemon zest (5 mL)
1/2 cup canola oil, cold (125 mL)


Citrus Filling:
3 large egg yolks
3 tablespoon granulated sugar (45 mL)
3 tablespoon freshly squeezed lemon juice (45 mL)
1 tablespoon canola oil (15 mL)
2 teaspoon lemon zest (10 mL)
2 teaspoon orange zest (10 mL)


Preheat oven to 375°F (190°C). Prepare a 9×9-inch (22×22 cm) pan with foil and spray with canola oil. Set aside.
In a bowl, combine flour, brown sugar, salt, lemon juice and canola oil until well combined. Press into the bottom of the prepared pan.

Press into prepared pan. Bake until light brown, about 20 to 24 minutes. Meanwhile, prepare the fill-ing.
In a medium bowl, whisk egg yolks, sugar, lemon juice, canola oil, lemon and orange zest. Pour over baked crust. Place back into oven for 12 to 15 minutes or until set.
Cool completely, using a sharp knife cut into squares or rectangles, dust with confectioners sugar if desired.


Yield: 18 bars.
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