Baking Classics: Citrus-Poppy Seed Bars

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The Technique 

Citrus-Poppy Seed Bars

Citrus-Poppy Seed Bars are a wonderful version of a classic brunch or afternoon party dessert. When preparing them, a spring release disher may be used to portion the dough into the pan for an even layer & avoid whisking the filling mixture too much as you’ll create air bubbles that will surface as the filling bakes. A batter bowl with a spout is an excellent vessel to prepare it in as the ingredients may be gently combined with a whisk & poured right over the warm crust. The bars can be held in an airtight container at room temperature or chilled for up to 4 days. I prefer the chilled bars & find the crust to be crispier when cold. Learn how to make a lovely variation on an iconic favorite perfect to serve for a number of celebrations. 

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCitrus-Poppy Seed Bars
makes 16 servings

Freshly squeezed orange juice mellows the traditional lemon bar favorite while poppy seeds & cornmeal add complex texture to the crust.

1/2 cup butter, at room temperature
1/3 cup powdered sugar
1/4 tsp lemon zest
3/4 cup all purpose flour
1/4 cup plain yellow cornmeal
1 Tbsp poppy seeds
1 1/3 cups granulated sugar
1/3 cup all purpose flour
4 eggs, at room temperature
1/3 cup fresh lemon juice
3 Tbsp fresh orange juice
Powdered sugar

Preheat the oven to 350 degrees. Cream the butter, 1/3 cup powdered sugar & the lemon zest with an electric stand mixer on Medium speed until light & airy. Combine 3/4 cup flour, the cornmeal & the poppy seeds in a small bowl. Add to the butter mixture & blend on Low speed just until combined. Press the dough into a lightly greased 8 x 8-inch baking pan. Bake 15 to 20 minutes or until lightly browned. Meanwhile, whisk together the granulated sugar, 1/3 cup flour, the eggs, the lemon juice & the orange juice in a medium bowl. Pour the filling over the warm crust. Bake 30 to 35 minutes or until the filling is set in the center. Cool 30 minutes. Chill 2 to 24 hours. Gently run the sharp tip of a paring knife around the filling to loosen from the pan edges. Cut into bars. Dust with powdered sugar. Store the cut bars in the refrigerator. Dust with additional powdered sugar, if desired.

The Recipe Blueprint By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Citrus-Poppy Seed Bars

Traditionally prepared with loads of freshly squeezed lemon juice & a simple shortbread crust of sugar, flour & butter– plain yellow cornmeal amplifies the crust texture. Inspired by a sweet salad dressing classic, the poppy seeds blend beautifully with the lovely lemon notes. Freshly squeezed orange juice mellows the iconic puckery punch seamlessly for a sweeter, more gentle bite.

Citrus-Poppy-Seed-Bars-Rebecca-Gordon-Baking-Tutorial-Southern-Entertaining-Buttermilk-Lipstick-Publisher-RebeccaGordon-Pastry-Chef-TV-Cooking-Personality-Birmingham-Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning to be certain you have everything needed in order to prepare it. Here’s what you should know.

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Preheat the oven to 350 degrees. Cream the butter, 1/3 cup powdered sugar & the lemon zest with an electric stand mixer on Medium speed until light & airy. Combine 3/4 cup flour, the cornmeal & the poppy seeds in a small bowl. Add to the butter mixture & blend on Low speed just until combined. Portion the dough into a lightly greased 8 x 8-inch baking pan. 

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When using a spring release disher, press the dough flat.

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Next, push the dough to fill in any gaps for an even consistency.

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Bake 15 to 20 minutes or until lightly browned. 

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Meanwhile, whisk together the granulated sugar, 1/3 cup flour, the eggs, the lemon juice & the orange juice in a medium bowl. Pour the filling over the warm crust. 

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Bake 30 to 35 minutes or until the filling is set in the center. Cool 30 minutes. Chill 2 to 24 hours. Gently run the sharp tip of a paring knife around the filling to loosen from the pan edges.

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Cutting a pan of bar cookies is effortless with a good plan. Start in the center & score the top of the bars with the tip of a paring knife. Make additional scores in the center of the two remaining sides. Give the pan a quarter turn & repeat. This will yield 16 squares. Use a chef knife to make the cuts & rinse it clean after each slice. Next, cut the squares in half to yield 32 rectangles. A small palate knife works well to remove the bars from the pan. Dust with powdered sugar before serving.

The Tune
“We’ll Meet Again” Vera Lynn

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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