Christmas Citrus Squares
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
All-Purpose Flour3 tbsps
Cornstarch1 cup
Sugar6 tbsps
Red Currant Jelly2 large
Egg2 large
Egg Yolk1 cup
Sweetened Condensed MilkDirections:
1
Butter a 9 by 12 1/2-inch baking pan
2
Line pan with foil and leave about 2 inches extra on all sides
3
Butter the foil
4
Whisk the flour, cornstarch, and salt together in a bowl
5
In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter with the sugar on medium, until light and fluffy, about 4 minutes
6
Turn mixer to low speed, add the dry ingredients and mix until just combined
7
Do not overwork the dough
8
Transfer dough to prepared pan, spreading it out evenly across the pan and pressing to make a 1/4-inch thick covering over the bottom of the pan
9
Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough
10
Refrigerate for 1 hour
11
Preheat oven to 325 degrees F
12
Remove the plastic from the top of the dough and prick the dough with a fork or a wooden skewer
13
Bake the crust until just golden, about 30 minutes
14
Meanwhile, melt the jelly in the microwave until soft enough to spread, about 1 minute
15
Spread the jelly with a pastry brush or an offset spatula over the crust
16
Return to the oven and cook another 10 minutes
17
Cool crust completely on a wire rack, 1 hour
18
Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl
19
Beat until thick and slightly pale
20
Stir in the citrus juices and zest, and whisk gently to blend well
21
Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30 minutes
22
Cool to room temperature, about 30 minutes
23
Chill in the refrigerator for at least 1 hour or overnight before cutting
24
Remove bars from refrigerator and dip the bottom of it in warm water to soften the butter and release the foil from the sides of the pan
25
Use foil to lift pastry out of the baking pan and transfer to a cutting board
26
Using a sharp knife or a pizza cutter, cut into about 50 1 1/2-inch squares, wiping down the knife with a hot, wet towel between cuts
27
Top each square with a tiny triangular segment of clementine or blood orange (with the peel on) and serve