Bright, zesty, and irresistibly sweet — Tangerine Bars are a true taste of spring. With a buttery cookie base and a citrusy, sun-kissed filling, they’re the perfect treat to celebrate the season.
Ingredients
Cookie Layer
1 cup all purpose flour
1/2 cup butter, soft
1/2 cup powdered sugar
Filling
1/2 cup granulated sugar
2 tablespoon grated Ojai pixie tangerine peel (about 2 tangerines)
1/3 cup Ojai pixie tangerine juice (about 2 tangerines)
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Directions
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Preheat the oven to 350°F. Blend together flour, butter and powdered sugar by hand or in a mixer until well combined. It will feel like wet sand when mixed adequately. Press into an 8”x 8” dish; leaving about ¼” lip around the top edge . Bake for 20 minutes.
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Meanwhile, mix granulated sugar, tangerine peel, tangerine juice, baking powder, salt, and eggs for about 10 minutes on high, until frothy. Pour over the parbaked cookie layer. Cook for an additional 25 minutes at 350°F. Let cool before cutting. Enjoy!
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