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SHF #8 - Puckered up by Lemon & Honey Orange Bars



When I saw the theme, lemon and orange immediately came to mind. As such, I decided to use both of them to make a bar of some sort, so it would also be appropriate to bring for bible studies later to be shared.

Using a basic recipe found on the web, I adapted it to what will be posted below. I used a regular lemon but a rather seasonal orange, the honey orange from Thailand. This fruit is very sweet and fibrous so take care to strain your juice.





The result was rather nice. There was a sugar crust formed on top so that added a nice crunch. When you bite into the filling, there is a mysterious sort feeling because physically, the bars look very much like lemon bars by color, but taste wise, it is not as straightforward and one would start to wonder what else is in there. The biscuit crust was good; sweet and flakey. But I would prefer the ratio of lemon-orange layer to base, which turned out to be about 1:1, to increase to perhaps 2:1. But definitely a keeper recipe. Thanks to Alice from Adventures in the Breadbox, for hosting the event!

Lemon & Honey Orange Bars
(makes 24)

shortbread crust
3/4 cups unsalted butter, cubed
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp salt

Preheat oven to 180C/350F.

Mix all the ingredients into a large bowl and cut all the ingredients using a pastry cutter to resemble crumbs. Spread the mixture into a 13"x9" baking pan and using your fingertips, press the dough evenly onto the bottom. Bake for 20 minutes or until golden.

While the base is baking, prepare the topping as follows.

Lemon topping
4 large eggs
1 1/4 cups granulated sugar
3 oz lemon juice
3 oz honey orange juice
1/3 cup all-purpose flour
castor sugar

Beat the eggs and sugar until combined well. Stir in both juices and add the flour until combined. Pour the lemon mixture over the hot shortbread base.

Reduce the oven temperature to 150C / 300F. Bake for 30 minutes or until set. Cool completely in pan and cut into 24 bars. Sprinkle castor sugar before serving.



Comments

Clare Eats said…
wow, those honey oranges look great.. I have never seen them before, I wonder if we get them in Australia?
Tanvi said…
this looks so appetizing! i love lemon bars so im pretty sure id love this too- never heard of honey oranges though. maybe ill try using regular oranges...
Nic said…
I'll join everyone else in saying that I've never heard of a honey orange. Gorgeous color, though. And you can never go too far wrong with a lemon bar!
Alice said…
I adore lemon bars, and this variation sounds like a winner! Count me in among those unfamiliar with honey oranges...I'm learning a lot this SHF.
galinusa said…
I think the honey orange is a variation of the mandarin orange. From what I gather, the main difference is that mandarin oranges have, well, orange-colored peels but honey oranges are green. Taste-wise, both are naturally sweet but mandarin oranges are more like regular orange sweet, whereas honey oranges taste like honey! Sorry if the information seems "duh!" but it's as best as I can try to explain :)
Mika said…
The use of orange and lemon juices sounds yummy. I don't like too much tartness and I am sure the orange juice was a refreshing sweet addition.
Jennifer said…
These bars look and sound absolutely fantastic! A great flavour combination, for sure. Thanks for sharing this recipe with us and for joining in on SHF!
emily said…
You're so lucky to be in Singapore where you can get all this great fruit! Reading your post has convinced me to smuggle some back to Canada the next time I'm home.

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