Description
Thick and creamy yuzu custard filling sits on top of buttery shortbread crust. Give classic lemon bars an Asian twist with Japanese yuzu extract juice. You only need 6 ingredients for these sweet and citrusy bars!
Ingredients
Scale
Shortbread Crust
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- ⅛ tsp salt
- 2 cups all purpose flour
Yuzu Filling
- 2 cups granulated sugar
- ⅓ cup all purpose flour
- 6 large eggs
- 1 cup yuzu extract juice
Instructions
Shortbread Crust
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Preheat the oven to 350°F.
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Line a 8 x 8 in or 9 x 13 in pan with parchment paper. Leave an overhang on the sides so it’s easier to lift up later.
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In a food processor, combine butter, sugar, salt, and flour together. Pulse until coarse crumbs form.
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Press the dough firmly and evenly into the prepared baking pan. Bake for 22-25 minutes, or until it is lightly browned. Remove from the oven and set aside.
Yuzu Filling
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In a large bowl, whisk together sugar and flour. Then add eggs and yuzu extract juice and mix until smooth and well combined.
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Pour filling over the baked crust. Bake for 20-25 minutes,
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Let cool to room temperature. Then chill in the refrigerator for at least 1 hour. Lift the yuzu bars out of the pan using the overhang parchment paper. Cut in squares, and dust with powdered sugar if desired.
Notes
Yuzu bars can be stored in an air tight container in the refrigerator for up to 5 days.
You can substitute yuzu extract with lemon juice
Use 8×8 in pan for thicker bars, and 9×13 in for thinner bar
- Category: Dessert
- Cuisine: American, Japanese
Keywords: shortbread crust, yuzu