The citrus family is a rather large one. There are the sour varieties – like grapefruit, lemons and limes – and the sweeter ones, like oranges and clementines. Tangerines fall somewhere in the middle.
I’ve always been a fan of sour foods – I can remember always opting for the sour gummy worms or the sour raspberry straps when given a choice of confectionary. I even remember eating lemon wedges – although I’m not quite sure whether I ate them because I liked their sourness, or because I wanted to look brave in front of others.
Regardless, I still love anything sour and citrusy – and anything with lemons has my name written allll over it. Like lemon curd or lemon meringue pie. Give me allll the lemon foods.
These citrus bars, while not sour, are very citrusy and orangey. The base is crunchy and the topping is unbelievingly soft, buttery and flavorsome. The addition of the shredded coconut on top gives an added crunch to its texture.
- 5oz butter, melted
- 1 cup self raising flour
- 1 cup dessicated coconut
- ½ cup sugar
- ½ tsp vanilla essence
- 1 tbsp butter, softened
- 1 ½ cups icing sugar, sifted
- 1 tbsp orange juice
- 2 drops yellow food colouring, optional
- 1 ½ cups desiccated coconut
- Preheat oven to 300F. Grease and line a square slice tin.
- In a bowl, combine the butter, flour, coconut, sugar and vanilla. Pour mixture into tin and bake for 30mins or until golden.
- To make topping, use an electric mixer to cream butter and icing sugar. Beat on high and add small amounts of orange juice and food colouring.
- Spread topping over warm slice. Sprinkle generously with coconut and refrigerate until cool.
These will keep well for a few days when stored in an airtight container in the fridge. In fact, I like them better on days two and three as the lemon has been allowed time to settle into the bars.