Triple Citrus Bars

Triple Citrus Bars takes approximately 45 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 173 calories, 3g of protein, and 8g of fat per serving. For 42 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 32. 81 person were impressed by this recipe. A mixture of sweetened condensed milk, table salt, orange juice, and a handful of other ingredients are all it takes to make this recipe so tasty. A few people really liked this hor d'oeuvre. It is brought to you by Merry Gourmet. Overall, this recipe earns a rather bad spoonacular score of 12%. Triple Citrus Shortbread Bars, Triple-Citrus Cheesecake, and Triple-citrus Cupcakes are very similar to this recipe.

Servings: 32

 

Ingredients:

4 ounces cream cheese, room temperature

2 egg yolks

10 ounces graham crackers

2 tablespoons fresh lemon juice

3 teaspoons grated lemon zest

6 tablespoons packed light brown sugar

3/4 cup fresh lime juice [Or you can use a good bottled juice - I used Nellie and Joe's Famous Key West Key Lime Juice.]

3 teaspoons grated lime zest

2 tablespoons fresh orange juice

3 teaspoons grated orange zest

2 (14-ounce) cans sweetened condensed milk

3 tablespoons sweetened shredded coconut

1/2 teaspoon table salt

8 tablespoons unsalted butter, melted and cooled slightly

Equipment:

food processor

aluminum foil

baking pan

oven

frying pan

wire rack

spatula

bowl

whisk

knife

Cooking instruction summary:

Adjust oven rack to middle position and heat oven to 325 degrees. Line a 13-by-9-inch baking pan with aluminum foil, allowing excess foil to overhang sides for easy lifting when the bars are ready to remove. Spray foil with nonstick cooking spray. To make crust: In workbowl of food processor, pulse graham crackers until broken down and evenly fine. Add brown sugar and salt; process to combine. Add coconut and process to combine. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until golden brown, about 18-20 minutes. Cool on wire rack while making filling. Do not turn oven off. To make the filling: While crust cools, in medium bowl stir cream cheese, zests, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain. Whisk in egg yolk. Add juices and whisk gently until incorporated (mixture will thicken slightly). To assemble and bake: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours. Loosen edges with paring knife and lift bars from baking pan using foil extensions. Cut bars into 32 squares and serve. Leftovers can be refrigerated up to 2 days; crust will soften slightly.

 

Step by step:


1. Adjust oven rack to middle position and heat oven to 325 degrees. Line a 13-by-9-inch baking pan with aluminum foil, allowing excess foil to overhang sides for easy lifting when the bars are ready to remove. Spray foil with nonstick cooking spray. To make crust: In workbowl of food processor, pulse graham crackers until broken down and evenly fine.

2. Add brown sugar and salt; process to combine.

3. Add coconut and process to combine.

4. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan.

5. Bake until golden brown, about 18-20 minutes. Cool on wire rack while making filling. Do not turn oven off. To make the filling: While crust cools, in medium bowl stir cream cheese, zests, and salt with rubber spatula until softened, creamy, and thoroughly combined.

6. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain.

7. Whisk in egg yolk.


Add juices and whisk gently until incorporated (mixture will thicken slightly). To assemble and bake

1. Pour filling into crust; spread to corners and smooth surface with rubber spatula.

2. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours. Loosen edges with paring knife and lift bars from baking pan using foil extensions.

3. Cut bars into 32 squares and serve. Leftovers can be refrigerated up to 2 days; crust will soften slightly.


Nutrition Information:

Quickview
172k Calories
3g Protein
7g Total Fat
23g Carbs
0% Health Score
Limit These
Calories
172k
9%

Fat
7g
12%

  Saturated Fat
4g
27%

Carbohydrates
23g
8%

  Sugar
18g
20%

Cholesterol
32mg
11%

Sodium
141mg
6%

Get Enough Of These
Protein
3g
6%

Phosphorus
91mg
9%

Calcium
86mg
9%

Vitamin B2
0.14mg
8%

Selenium
4µg
7%

Vitamin C
3mg
5%

Vitamin A
223IU
4%

Potassium
130mg
4%

Magnesium
13mg
3%

Vitamin B1
0.05mg
3%

Zinc
0.47mg
3%

Iron
0.5mg
3%

Vitamin B5
0.26mg
3%

Folate
10µg
3%

Vitamin B12
0.15µg
2%

Vitamin B3
0.42mg
2%

Vitamin B6
0.03mg
2%

Fiber
0.41g
2%

Vitamin D
0.18µg
1%

Vitamin E
0.18mg
1%

Manganese
0.02mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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