I remember spending much of my summers in Michigan deciding what to do with the great abundance of zucchini we would get from our garden. This vegetable would be cleverly added to every recipe. Chili sauces, pasta sauce, and yes, zucchini bread became staples in our house.
Here in Arizona where I now live, we have an abundance of citrus. We literally have bushels of oranges, limes, and lemons we harvest from our trees every year. Citrus is the new “zucchini!” Yes, I still do the same thing. I put citrus in almost every recipe I make. I make lemon sauces, fresh squeezed orange juice, and especially Triple Citrus Bars.
I decided to embrace the vast amount of citrus we grow and use them in one dessert. Limes, lemons, and oranges are all stars in these sweet and tart dessert bars. For the crust, I decided to try something new this time. I used Challenge Dairy’s new Lactose-free Spreadable Butter to create the shortbread crust. Challenge Dairy is the first to introduce a lactose-free butter to the market, making it possible for people everywhere to enjoy butter. It has the same delicious taste and is made with high quality ingredients, just like their traditional butter. I thought I would give it a try, and my family loved the rich, buttery taste it gave my bars.
Today, zucchini bread has been replaced with Triple Citrus Bars and Lactose-free butter has replaced my traditional butter in some of my recipes. What has not changed is the challenge of what to do with the large amounts of home grown fruits and vegetables, and the love that goes into creating new recipes for my family to enjoy!
- 1 cup Lactose Free Challenge Butter, softened
- 2¼ cups all-purpose flour, divided
- ⅔ cup powdered sugar
- 1¾ cups granulated sugar
- ⅓ cup fresh lemon juice
- ⅓ cup fresh lime juice
- ⅓ cup fresh orange juice
- 1 Tablespoon lemon zest
- 1 Tablespoon lime zest
- 1 Tablespoon orange zest
- 4 large eggs, lightly beaten
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting
Preheat oven to 350°F.
Beat butter with a hand mixture on high until creamy. Add 2 cups of flour and powdered sugar and continue beating until a smooth dough forms. Press into a greased 13×9 baking pan. Bake until crust becomes golden around edges, about 22-25 minutes.
While crust is baking, whisk together all of the juices, zests and eggs. When well incorporated, add baking powder, salt and the remaining ¼ cup of flour.
When crust is baked, pour the citrus mixture over hot crust. Place back into oven and bake until set, about 25 minutes. Remove and cool completely.
Before serving, cut into 24 squares and sprinkle with powdered sugar.