Monday, May 02, 2005

Sunny Citrus Squares

Sunny Citrus Squares (Adapted from KAF Whole Grain Baking)

For the crust

1 1/2 cups spelt flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
6 tablespoons unsalted cold butter, cut into small cubes
3 tablespoons fresh squeezed orange juice

For the filling

4 eggs
1 1/4 cups granulated sugar
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup all-purpose flour
1 tablespoon lemon zest
1 tablespoon lime zest
1/2 teaspoon salt
confectioners' sugar for dusting

Preheat oven to 350

To make the crust

In a medium bowl, whisk together spelt flour, sugar and salt. Using a pastry blender, cut butter into the flour mixture until it resembles coarse meal. Pour in orange juice and mix with a fork just until you start to get large clumps - don't keep mixing until a dough forms. Scoop mixture into a 9" square baking dish lightly coated with nonstick spray. Pat mixture into an even layer.

Bake until the edges begin to turn a light golden - about 20 minutes.

To make the filling

In a medium bowl, whisk together eggs, sugar and juices. Add in the flour, zests and salt - mixing until combined. Carefully pour the filling over the crust.

Place back in the oven and bake until the top looks set - about 25 minutes. Remove, set on a wire rack and let cool. Cover and place in the refrigerator to rest overnight.

Before serving, remove from the refrigerator about 1 hour. Cover the tops of the bars with a good dusting of confectioners' sugar and cut into squares.

Makes 12-16 servings.

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