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CITRUS LEMON BARS Mango Tangerine Sugar

Posted on: August 30th, 2016 by Jason Miller No Comments

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Description

Product Overview

CITRUS LEMON BARS Mango Tangerine Sugar
Serves 12

Crust:
⅔ cup all-purpose flour
⅓ cup whole wheat flour
¼ cup Mango Tangerine Sugar
2 tablespoons grated lemon rind
2 tablespoons corn starch
⅛ teaspoon salt
¼ cup unsalted butter, chilled and diced
2 tablespoons canola oil
Cooking spray

Filling:
⅓ cup all-purposed flour
1 cup granulated sugar
⅓ cup Mango Tangerine Sugar
2 teaspoons finely grated lemon rind
¾ cup fresh lemon juice
⅛ teaspoon salt
4 large eggs, lightly beaten
2 tablespoons powdered sugar, (optional)

1. Preheat oven to 350⁰F.
2. To prepare crust: Combine flours and next 4 ingredients in the bowl of a food processor; pulse to combine. Add butter and oil; pulse 5 to 6 minutes or until mixtures resembles sand. Pour the mixture into a 9 inch square baking pan that has been coated with cooking spray. Lightly press mixture into bottom of pan. Bake at 350⁰F for 15 minutes.
3. To prepare filling: Place flour in a large bowl. Add granulated and Mango Tangerine Sugars, lemon juice, lemon rind and salt, stir well with a whisk. Add eggs; gently stir with whisk until combined. Pour mixture onto hot crust. Bake for 23 minutes or just until set. Cool completely on a wire rack. Refrigerate for 2 hours before slicing. Sprinkle with powdered sugar if desired.

Crock Pot Version

1.  To prepare crust: Combine flours and next 4 ingredients in the bowl of a food processor; pulse to combine. Add butter and oil; pulse 5 to 6 minutes or until mixtures resembles sand. Lightly press the mixture into bottom of the crock pot.
2. To prepare filling: Place flour in a large bowl. Add granulated and Mango Tangerine Sugars, lemon juice, lemon rind and salt, stir well with a whisk. Add eggs; gently stir with whisk until combined. Spread filling evenly on top of dough.
3. Place 2 layers of paper towels on top of the crock (don’t let them touch the top of the bars) and place lid on slow cooker. The lid will secure the paper towels and prevent them from falling on the lemon bars.
4. Set slow cooker to high and cook for 2-3 hours (mine took 3 in the casserole crock). Bars are done when the corners (edges) are beginning to brown and the center is set–bars will continue to cook during the cooling.
5. Cool completely in the slow cooker. Cut into bars and dust with confectioner’s sugar.

 
 

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