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Hello, sunshine: This mix of citrus fruits is a sweet change from tangy lemon bars.

Source: Everyday Food, April 2011
Total Time Prep Yield


For the crust

For the filling


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How would you rate this recipe?
  • crisford1
    12 DEC, 2017
    I didn't have a 10x14 pan so I used my quarter sheet, 12x17. My only problem was that the filling is watery when you pour it in, and my oven shelf apparently isn't exactly level, so the filling didn't cover the whole crust even though I was turning the pan as it cooked.
  • hogwartswitch
    6 SEP, 2013
    The flavor of these bars is phenomenal if you, like me, love the zingy tang of citrus fruit. But the bars have a couple of problems that you should be aware of before you make them. The crust sticks like crazy. Even if you put parchment on the bottom of the pan, it'll be hard to get the bars out in bar form. Do yourself a favor, and grease up whatever pan you use so that you avoid that problem. Also, the filling took three times as long to set up, so be prepared. Otherwise, a delicious recipe.

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