Yuzu Bars Recipe
Much like classic lemon bars, yuzu bars are sweet, citrusy little confections that are bound to brighten even the dullest of days. Recipe developer Jessica Morone brings us this recipe for yuzu bars, and she's particularly a fan of how much flavor these tiny little squares can pack in. "The crust is a buttery shortbread and the filling is sweet, and tart," she describes. "These are like lemon bars, with a fun Asian twist."
If you've never tried yuzu before, then you may be wondering how it differs from lemon. Yuzu is a type of sour citrus fruit that originates from China and is often associated with both Japanese and Korean cuisine, and it does look quite a bit like the classic yellow fruit we all know and love. "The flavor of Yuzu is like a more floral lemon, and the sweet and sour flavor of them is really balanced with the buttery crust," Morone says. If you're a fan of lemon bars or anything citrusy, then these yuzu bars are bound to be your summer go-to when you crave a bright, refreshing sweet treat.
Gather the ingredients for yuzu bars
A big perk of this recipe is that the ingredients list is quite minimal. All told, you'll need unsalted butter, powdered sugar, salt, vanilla extract, all-purpose flour, granulated sugar, eggs, and yuzu juice. "The yuzu is really the star here and the special ingredient," says Morone. "But if you don't like yuzu, you can swap it out with lemon juice. Or you could try half lemon juice/half yuzu juice."
Make the buttery crust
Get your oven preheating to 325 F and line a 9 x 9-inch baking dish with parchment paper, leaving some overhang on the sides — this will make it much easier to remove the baked bars from the pan. Set the prepared dish aside for just a bit.
Combine the melted butter and powdered sugar in a large mixing bowl, then add in the salt and vanilla extract, making sure everything is thoroughly mixed. Add in 2 cups of flour and mix once again, forming a simple dough. Press the dough into your prepared pan then bake it for 23 to 25 minutes, until the edges are nice and golden. At that point, remove the crust from the oven and set it aside.
Make the yuzu filing
Grab a large, clean bowl and add in the sugar and the remaining ⅓ cup of flour. Then, whisk in the eggs and yuzu juice, forming a smooth filling. Pour the yuzu filling into the baked crust, then pop the whole thing into the oven to bake for 30 to 35 minutes, or until the filling is completely set.
Once out of the oven, allow the bars to fully come to room temperature. Then, place the dish into the fridge for at least an hour, giving the bars a chance to become cold.
Slice and serve the yuzu bars
Once the yuzu bars have finished chilling in the fridge, remove them from the baking dish (which should be a breeze thanks to the parchment overhand), slice them up, and optionally garnish with more powdered sugar. "Anytime you would serve lemon bars would be a good time to serve yuzu bars, I think of these as a very summery dessert, something I would bring to a picnic or a BBQ," Morone says. Of course, there's nothing stopping you from enjoying a citrusy square whenever a craving calls, be it in the morning or for a midnight snack.
As for leftovers, Morone notes, "You can store these covered in the fridge for up to a week, or freeze them for up to 3 months."
- 1 cup unsalted butter, melted
- ½ cup powdered sugar, plus more for dusting
- ¼ teaspoon salt
- 1 teaspoons vanilla extract
- 2 ⅓ cups all-purpose flour, divided
- 2 cups granulated sugar
- 6 large eggs
- 1 cup yuzu juice
- Preheat the oven to 325 F. Line a 9 × 9-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out. Set aside.
- In a large bowl combine the melted butter and powdered sugar, then mix in the salt and vanilla extract. Add 2 cups flour and mix until you have a dough.
- Press the dough evenly into the bottom of the prepared pan. Bake for 23 to 25 minutes, until the edges are golden. Remove from the oven and set aside.
- In a large bowl whisk together the sugar and remaining ⅓ cup flour. Add in the eggs and yuzu juice and whisk until completely combined.
- Pour the yuzu filling over the baked crust. Bake for 30 to 35 minutes until the center is set.
- Cool completely at room temperature, then refrigerate for at least an hour until cold. Cut into squares, dust with powdered sugar if desired, then serve.
| Calories per Serving | 414 |
| Total Fat | 18.0 g |
| Saturated Fat | 10.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 133.7 mg |
| Total Carbohydrates | 58.8 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 38.8 g |
| Sodium | 87.4 mg |
| Protein | 6.0 g |
