Most of us are familiar with Lemon Bars, but this wonderful variation uses both lemon and orange to flavor the tangy, creamy topping that adorns the shortbread base. Simple to prepare, the food processor brings the base together in a jiffy, which is then easily pressed into the pan; and the ‘curd’ topping bakes right in place — no stove-top cooking required! Brimming with bright flavors and colors, these are oh-so lemony-orangey good!
For the base:
9 oz. all-purpose flour (2 cups)
3 oz. confectioner’s sugar (½ cup plus 2½ tbs.), plus more for dusting
6 oz. butter, cut into small pieces
For the topping:
1 large orange
14 oz. caster sugar (1¾ cups)
2 oz. all-purpose flour (scant ½ cup)
Heat the oven to 350°F and lightly butter a 9 x 13-inch baking dish.
Tip the flour, confectioner’s sugar, and butter into the bowl of a food processor. Whiz until it forms fine crumbs. Tip this into the prepared pan and smoothly level, pressing down lightly. Bake for 18-20 minutes, until pale golden.
Zest the rind from the lemons and orange and squeeze out the juice. Measure the juice – you will need ½ cup. Whisk together the eggs and sugar, then whisk in the zest and juice. Add the flour and mix well. When the base comes out of the oven, pour the topping over and bake for another 13-15 minutes, or until the topping has just set. Cool completely, then dust with additional confectioner’s sugar and cut into bars.