1 teaspoon lime zest
1 tablespoon fresh lime juice
2 tablespoons orange zest
2 tablespoons fresh orange juice
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
2 sticks (or 1 cup) butter, softened
1 1/2 cups sugar
1/12 cups all purpose flour
1/2 teaspoon sea or kosher salt
1/4 teaspoon baking soda
2 tablespoons fresh squeezed lemon juice
2 tablespoons fresh squeezed orange juice
1 1/2 hefty cups powdered sugar
1 tablespoon butter, softened
1 tablespoon orange juice concentrate (can be thawed or frozen, does not matter)
1. In a medium bowl combine flour, salt and baking soda, whisk well with wire wisk, set side.
2. Zest all of your citrus, divide as necessary for the bars and the glaze. Set aside.
3. Using the same fruit that you zested, juice the fruit and divide into proper amounts as necessary for the bars and glaze. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, add softened butter and stir on low until butter is combined. Add eggs, sugar, zest and juice. Mix on medium speed for about 1 minute until ingredients are well combined and creamy.
4. Add in flower mixer and stir into wet ingreidents by hand, with a wooden spoon. Stir until combined and no dry crumbs remain, being careful not to over mix.
5. Pour mixture into a greased or sprayed 9 X 13 pyrex glass baking dish.
6. Bake at 350 for 25 minutes, no longer, toothpick inserted should come out clean.
7. While bars are cooking, make the glaze.
8. Lets bars cool completely and pour an even thin layer of glaze over the bars, spreading as necessary with a flat spatula. * If you are waiting a couple of hours to serve the bars, wait to pour the glaze until close to serving time.
*For the Glaze:
Mix all ingredients well in electric mixer with paddle or in a large bowl using a hand mixer.