Home · Recipes · Desserts & Baking · Brownies, Bars, & Pastries · Brownies & Blondies Triple Citrus Shortbread Bars Author: Maryanne CabreraPublished: Mar 26, 2014Updated: Nov 13, 2023 View Recipe8 ReviewsThis post may contain affiliate links. Read our disclosure policy. These triple citrus shortbread bars are flavored with lemon, lime, and orange. It’s a bright and fresh sweet treat sure to banish any winter blues! Table of Contents Citrus Shortbread Cookie BarsMore Citrus RecipesTriple Citrus Shortbread BarsView moreView less A bright and lively spin on classic glazed shortbread cookie bars. The combination of these citrus adds a much bolder, fresher flavor. Citrus Shortbread Cookie Bars Classic shortbread cookies are made with three simple ingredients: butter, sugar, and flour. It’s a crumbly treat that pairs wonderfully with tea or coffee. These citrus shortbread bars puts a fresh and vibrant spin on traditional shortbread. The fresh juice and finely grated zest of lemon, lime, and orange bring these shortbread cookie bars to life! More Citrus Recipes Almond Honey Cake with Citrus 8 Reviews Grapefruit Strawberry Gooey Butter Bars 7 Reviews Blood Orange Donuts 26 Reviews How to Zest Citrus Peel Many fruits are coated in wax before being shipped to supermarkets and stores. Citrus, especially lemons, limes, grapefruit, and oranges, tends to have this coating. Scrub and rinse the skin of the fruit well before use. Use a fine grater to zest the fruit. Pay attention not to zest the pith! The pith is the spongey white lining right underneath the zest. That part is rather bitter and unpleasant tasting. Versatile Shortbread Dough The shortbread dough is very simple to make! It combines all-purpose flour and cornstarch to create a delicate, crumbly dough that can be used for a variety of desserts. For best results, use a stand mixer or electric hand mixer to mix together the butter based cookie dough. Line a 13×9-inch baking pan with parchment or foil, allowing for excess to hang over the edges. This overhang makes unmolding bars and brownies much easier! Use the flat bottom of a drinking glass to pat down the dough into an even layer. However, fingers and hands work just as well. Quick Citrus Glaze The delicious glaze combines lemon zest, lime zest, and orange zest along with their fresh squeezed juices. Confectioners’ sugar, also known as powdered sugar, is the base for the glaze. Light corn syrup is responsible for the smooth, melt in your mouth texture. Pour silky citrus glaze immediately after removing the shortbread from the oven. Sprinkle additional citrus zest on top of the glaze for even more flavor. Triple Citrus Shortbread Bars 5 from 1 vote These triple citrus shortbread bars are flavored with lemon, lime, and orange. It's a bright and fresh sweet treat sure to banish any winter blues! Yield: 13×9 inch-pan (see notes for size options) Prep Time: 20 minutes minutesCook Time: 35 minutes minutesTotal Time: 55 minutes minutes Servings: 48 wedges Print Recipe Pin Recipe Rate Recipe IngredientsCitrus Shortbread:▢ 3 cup all-purpose flour (309 g)▢ ⅓ cup cornstarch (38 g)▢ ½ teaspoon kosher salt▢ 1 ½ cup confectioners' sugar (170 g)▢ ¼ cup combination of finely grated lemon, lime, and orange zest▢ 1 ¼ cup unsalted butter (283 g), room temp, softened▢ 1 Tbsp fresh squeezed lemon juiceCitrus Glaze:▢ 2 ½ cup confections' sugar (285 g)▢ 1 teaspoon finely grated lemon zest▢ 1 teaspoon finely grated lime zest▢ 1 teaspoon finely grated orange zest▢ 1 Tbsp fresh squeezed lemon juice▢ 1 Tbsp fresh squeezed lime juice▢ 1 Tbsp fresh squeezed orange juice▢ 1 Tbsp light corn syrup (20 g)▢ pinch kosher salt Instructions Preheat oven to 300° F. Line a 13×9 inch baking pan with foil or parchment. Allow the foil to hang over the edges. Set aside.In a bowl, whisk together flour, cornstarch and salt.In another bowl, mash the citrus zest into the powdered sugar. Continue to beat until sugar smells fragrant.In the bowl of a stand mixer, combine butter and lemon juice. Beat until smooth. Add citrus sugar mixture. Mix until combined. Then add the flour in two additions and mix until dough forms.Transfer dough to prepared baking pan. Use the flat bottom of a drinking glass (or your fingers) to press the dough into an even layer.Bake for 35-40 minutes until the edges of the shortbread slightly begin to color. Immediately after removing from oven, pour citrus glaze over the top of the shortbread. Use an offset or the back of a spoon to spread glaze evenly. Sprinkle additional citrus zest over glaze. Let shortbread cool to room temperature and allow the glaze to set.Lift the glazed shortbread out of the pan using the foil overhang. Cut in squares, triangles, or desired shape.For glaze, in a medium bowl, whisk together powdered sugar, citrus zest, citrus juices, corn syrup and salt. Whisk until smooth. NotesIngredients: Confectioners’ sugar is also labeled as powdered sugar or icing sugar. Recipe calls for a combination of citrus zest, however, you may pick and choose which citrus you would like to use. Grapefruit is another great option to add. It adds a slight earthy bitterness. Use fresh squeezed juices for the best flavor. Stay away from bottled juices or juice concentrates. Light corn syrup stabilizes the glaze, making it silky smooth in texture. Baking Vessel Options: Dough can be also be baked in two 8-inch square pans. Alternatively, it also works in two round 6-inch or 8-inch cake pans. Storage & leftovers: Keep in an airtight container at room temperature for up to 5 days. Overtime, the shortbread cookie will stale and harden. NutritionCalories: 115kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 26mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.4mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. Related Shortbread Recipes Lemon shortbread cookie wedges Rose water shortbread cookies dipped in chocolate Black sesame shortbread cookies
Rochelle @ Oh So Sweet Baker says: March 26, 2014 I am loving citrus at the moment so this is perfect for me. Pinned Reply
Maryanne Cabrera says: March 26, 2014 Thanks Rochelle! I’ve been in such a citrus mood. Watch out for my special lemonade tomorrow! :)
Angie@Angie's Recipes says: March 27, 2014 Citrus makes me happy too…actually I am sipping some lemon and thyme infused water now. These citrus bars look heavenly! Reply
Maryanne Cabrera says: March 27, 2014 Thanks Angie! Lemon and thyme… what are the odds? Look out for tomorrow’s post because I made spring thyme lemonade! :)
Joyce says: February 11, 2020 I made the Triple Citrus Shortbread Bars – twice in the last four weeks. These are so refreshing1. Thank you Rebecka@theedgewoodroad for introducing me to these delightfully and refreshing bars. Reply
Cindy Damrow says: December 4, 2021 Sound delicious! Can I make these as cookies using cookie stamps? Reply
Stephanie Kaye says: May 22, 2023 Hi, I wanted to make these in advance and freeze them. Can I do that without ruining them? Thanks so much! Reply
Maryanne Cabrera says: May 23, 2023 You can freeze the shortbread cookie layer once it has cooled. However, the glaze will not survive in the freezer. It will separate as it thaws.