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