Take traditional lemon bars to the next level with the addition of fresh lime and orange, plus a salty-sweet garnish. Shot of tequila optional, but encouraged!
For the Crust:
- 1/2 cup butter flavored coconut oil, softened to room temperature, plus more to grease the pan
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
For the Topping:
- 2 large eggs3/4 cup plus 2 tablespoons granulated sugar, divided
- 3 tablespoons all-purpose flour
- Zest of 1 lime, plus 2 tablespoons juice
- Zest of 1 lemon, plus 1 tablespoon juice
- Zest of 1 orange, plus 1 tablespoon juice
- 2 tablespoons kosher salt
To Serve (Optional):
- Place a rack in the upper third of the oven and preheat oven to 350°F. Grease a 8×8-inch baking pan, line with parchment paper (so that it over hangs slightly from the pan) and grease the parchment paper. Set aside.
- For the Crust: In the bowl of a stand mixer fitted with a paddle attachment cream together butter flavored coconut oil and sugar until light and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl. Add flour and salt and beat on low speed until it’s incorporated into the dough.
- Dump the crust into the prepared pan and use your fingertips to press the dough into the bottom of the pan, spreading it around in an even layer and and making sure you get it into all of the corners. Bake for 15 to 20 minutes until just browned around the edges.
- While the crust is baking, in a medium bowl, whisk together eggs and 3/4 cup of sugar until well combined and slightly thick. Add the flour, half of the lime, lemon, and orange zest, 2 tablespoons of lime juice, 1 tablespoon of lemon juice, and 1 tablespoon of orange juice. Whisk until blended.
- Carefully pour the filling over the still warm baked crust. Return to the oven and bake for 18 to 20 minutes, or until lightly browned on top and no longer jiggling in the center.
- While the bars are baking, combine the remaining lime, lemon, & orange zest with 2 tablespoons salt and the remaining 2 tablespoons of sugar.
- Allow to cool completely in the pan. Run a knife around the edges of the pan. Use the over hanging parchment paper to lift the margarita bars out of the pan. Transfer to a cutting board and cut into 9 squares. Sprinkle a line of the salt/sugar mixture diagonally across each bar.
- Serve the bars with a shot of your favorite tequila alongside, if desired, rimming the shot glass with the sugar-salt-zest mixture.
To store the bars, place in an airtight container separating each layer with wax paper. Store the remaining sugar-salt-zest mixture in an airtight container, and use it to rim your favorite cocktails.
Recipe adapted from Joy the Baker.