Luscious, lovely and light Easy Japanese Lemon Yuzu Bars present a perfect pucker. The tart Japanese yuzu juice is fantabulous. But you may want to add an extra sugar if you have a sweet tooth. Also, if you're a cookie fan, use 2 rolls of cookie dough.
Ninja Note 1: Yuzu juice is available online and at most Asian markets.
Ninja Note 2: Dried Japanese yuzu bits add dimension and texture. However, you can omit the bits and/or substitute coconut.
This recipe is adapted from a Pillsbury Lemon Bars recipe.
- 1 roll refrigerated sugar cookies (2 rolls if you like a thicker cookie crust)
- 4 eggs, lightly whipped with a fork or chopsticks
- 1½ cups sugar (plus 2 to 3 extra tablespoons)
- 2 tablespoons flour (plus another tablespoon or two for pressing the crust into place)
- 2 tablespoons softened butter
- 3 tablespoons dried Japanese yuzu bits
- Zest of 1 large lemon (2 tablespoons)
- 1/3 cup Japanese yuzu juice
- 5 tablespoons powdered sugar
Preheat the oven to 350°
Line a 13 x 9 pan with parchment paper. Coat with baking spray.
Dip your fingers in flour. Press the sugar cookie dough(s) into the pan evenly.
Bake 15 to 20 minutes or until golden brown.
Place the whipped eggs in a large bowl. Beat in the sugar, flour, butter and yuzu bits until combined. Stir in the lemon zest and Japanese yuzu juice. Pour the mixture over the warm baked sugar cookie crust.
Bake for another 25 to 30 minutes or until the edges are golden. Cool completely.
Sprinkle with powdered sugar. Cut, serve and enjoy!