Christmas Citrus Squares

Name: Christmas Citrus Squares
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 50
Cuisine: Global
Ingredients: 2 clementines or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional; 237 milliliters freshly squeezed clementine juice, about 6 clementines; 3 Tbsps cornstarch; 2 larges egg yolks; 2 larges eggs; 2 teaspoons clementines (about zest finely grated; 79 milliliters all-purpose flour; 355 milliliters all-purpose flour; 4 Tbsps lemon juiced; 2 teaspoons lemon (about zest finely grated; 6 Tbsps red currant jelly; 0 teaspoons fine salt; 1 pinch Pinch fine salt; 79 milliliters sugar; 118 milliliters sugar; 118 milliliters sweetened condensed milk; 177 milliliters (1 1/2 sticks), unsalted butter, softened

Christmas Citrus Squares might be a good recipe to expand your hor d'oeuvre recipe box. Watching your figure? This vegetarian recipe has 80 calories, 1g of protein, and 3g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 50. A mixture of lemon zest, eggs, condensed milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes about 3 hours and 20 minutes.

Instructions

Butter a 9 by 12 1/2-inch baking pan. Line pan with foil and leave about 2 inches extra on all sides. Butter the foil.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Aluminum Foil

Whisk the flour, cornstarch, and salt together in a bowl.

Ingredients you will need

Corn Starch

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter with the sugar on medium, until light and fluffy, about 4 minutes. Turn mixer to low speed, add the dry ingredients and mix until just combined. Do not overwork the dough.

Ingredients you will need

Butter

Dough

Sugar

Equipment you will use

Hand Mixer

Blender

Transfer dough to prepared pan, spreading it out evenly across the pan and pressing to make a 1/4-inch thick covering over the bottom of the pan. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Refrigerate for 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Preheat oven to 325 degrees F.

Equipment you will use

Oven

Remove the plastic from the top of the dough and prick the dough with a fork or a wooden skewer.

Ingredients you will need

Dough

Equipment you will use

Skewers

Bake the crust until just golden, about 30 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Meanwhile, melt the jelly in the microwave until soft enough to spread, about 1 minute.

Ingredients you will need

Spread

Jelly

Equipment you will use

Microwave

Spread the jelly with a pastry brush or an offset spatula over the crust. Return to the oven and cook another 10 minutes. Cool crust completely on a wire rack, 1 hour.

Ingredients you will need

Crust

Jelly

Equipment you will use

Offset Spatula

Pastry Brush

Wire Rack

Oven

Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick and slightly pale. Stir in the citrus juices and zest, and whisk gently to blend well.

Ingredients you will need

Sweetened Condensed Milk

All Purpose Flour

Sugar

Egg Yolk

Egg

Salt

Equipment you will use

Whisk

Bowl

Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30 minutes. Cool to room temperature, about 30 minutes. Chill in the refrigerator for at least 1 hour or overnight before cutting.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove bars from refrigerator and dip the bottom of it in warm water to soften the butter and release the foil from the sides of the pan. Use foil to lift pastry out of the baking pan and transfer to a cutting board. Using a sharp knife or a pizza cutter, cut into about 50 1 1/2-inch squares, wiping down the knife with a hot, wet towel between cuts. Top each square with a tiny triangular segment of clementine or blood orange (with the peel on) and serve.

Ingredients you will need

Blood Orange