Citrus Shortbread Bars with Honey Whipped Cream

Directions

For the Crust

1. Start with zesting and juicing your citrus! You’ll use the zest in the crust and the juice for the filling. Grab an 8×8” baking dish and line with parchment. Pre-heat your oven to 350 degrees.
2. Add the cubed butter, icing sugar and vanilla extract to a bowl and whisk well. Combine flour, cornstarch, salt and zests in a separate bowl. Once clumps form from the icing sugar and butter, add in the combined dry ingredients and mix on high speed until pea sized clumps form.
3. Transfer this crumb mixture in to your greased baking dish and stick into the preheated oven for 12-14 minutes, until golden.

For the Filling

1. In a large mixing bowl add your egg yolks, sweetened condensed milk and lemon, orange and lime juices all gradually with the mixer on low speed until fully combined.
2. Once the crust has finished pre-baking pour the filling over top and stick right back in to the oven for about 24-28 minutes. You will know the bars are baked because if you jiggle it, the middle will be set and resist the jiggle.
3. Once cooked, remove from the heat and let it cool on the counter.

For the Whipping Cream

1. Add the whipping cream to your electric mixer with the stainless steel whisk attachment and whisk on medium speed for 4-6 minutes, until the cream starts to thicken in to a whipped cream. Add the salt and vanilla and give a final whisk. Set this aside.
2. Do not put the whipped cream on to the bars until it has cooled completely!! Once it has, add the whipped cream by pipping or spreading it on.
3. Makes 8 large servings, store in the fridge!