citrus butter bars


I blame Instagram for these bars. You see, I was scrolling through my feed last week when the sight of citrus butter bars stopped me mid-scroll; it took all my restraint not to start baking them immediately. When the bars were still on my mind two days later, I had no choice but to take action.

Citrus Butter Bars | Tutti Dolci

I’d like to name these beauties sunshine bars because that’s exactly what they are. Laced with fresh lime, Meyer lemon, and tangerine zest plus just enough butter to feel indulgent, you might not even miss chocolate for a moment. Notice I said might. If you’re as enamored with citrus as I am, you’ll adore these melt-in-your-mouth bars.

Citrus Butter Bars | Tutti DolciCitrus Butter Bars | Tutti Dolci

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Citrus Butter Bars

  • Yield: 12 bars



  • 1 1/4 cups flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 tsp lime zest
  • 1 tsp Meyer lemon zest
  • 1 tsp tangerine zest
  • 1/2 cup unsalted butter, at room temperature
  • 1 large egg yolk
  • 1 1/2 tsp lime juice
  • 1 1/2 tsp Meyer lemon juice
  • 1 1/2 tsp tangerine juice


  • 1/2 cup powdered sugar, sifted
  • pinch of salt
  • 1/4 tsp lime zest
  • 1/4 tsp Meyer lemon zest
  • 1/4 tsp tangerine zest
  • 1 tsp lime juice
  • 1 tsp Meyer lemon juice
  • 1 tsp tangerine juice
  • 1/2 Tbsp unsalted butter, melted
  • 1/2 Tbsp milk


  1. Preheat oven to 350Ā°F and line an 8-inch square metal baking pan with parchment paper. Whisk together flour, baking powder, and salt in a medium bowl. Combine sugar, powdered sugar, and citrus zest in a food processor and pulse for 1 minute.
  2. Beat citrus sugars and butter in a large mixer bowl at medium speed until creamy; beat in egg yolk until combined. Reduce speed to low and gradually add flour mixture; beat just until crumbly. Add citrus juice and mix in just until combined.
  3. Scrape dough into prepared pan and use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into pan. Bake for 18 to 19 minutes, until edges are lightly golden and top is set. Cool completely in baking pan on a wire rack.
  4. For the glaze, whisk together powdered sugar, salt, citrus zest, citrus juice, butter, and milk in a small bowl; transfer to a small piping bag. Carefully lift parchment to remove bars from pan and place on a cutting board; drizzle with glaze and let set before cutting into squares. Store leftover bars in an airtight container at room temperature.


Inspired by Eat2Gather


  • Calories: 195
  • Carbohydrates: 28
  1. Truly stunning bars, Laura! I love citrus of all kinds as well as buttery shortbread or Blondie bars, so these drizzled bars of sunshine goodness are right up my alley. Thank you for sharing. Definitely making these as soon as humanly possible!

  2. I blame instagram for lots of things. Love that you whipped these up, not ready to give up citrus yet, will put these on the very short list. Hope you are having a wonderful week.

  3. I can see why you had to make these. Citrus in the market is so beautiful and uplifting at this time of year. February is brutal, but thank goodness for lemons and limes and tangerines, oh my!

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