Butter Yellow Pistachio Citrus Bars (Print Version)

Pastel-yellow bars with pistachio glaze and lemon zest deliver a bold citrus-nut flavor in each bite.

# What You’ll Need:

→ Butter-Yellow Génoise

01 - 180 g all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine sea salt
04 - 180 g unsalted butter, softened
05 - 200 g granulated sugar
06 - 3 large eggs, room temperature
07 - 60 ml fresh orange juice
08 - 1 tablespoon finely grated orange zest
09 - 1 teaspoon vanilla extract
10 - 1/8 teaspoon butter-yellow food gel, or to desired color

→ Pistachio Glaze

11 - 80 g shelled pistachios, finely ground
12 - 180 g powdered sugar, sifted
13 - 3–4 tablespoons whole milk
14 - 1/2 teaspoon pistachio extract (optional)
15 - 1/8 teaspoon neon green food gel

→ Garnish

16 - 2 tablespoons candied lemon zest, finely sliced
17 - 1 tablespoon chopped pistachios (optional)

# How to Make It:

01 - Preheat oven to 175°C. Line a 23x33 cm baking pan with parchment paper, ensuring an overhang for easy removal.
02 - Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing thoroughly after each.
04 - Mix in orange juice, orange zest, vanilla extract, and butter-yellow food gel, beating until the mixture is fully incorporated and consistently pastel yellow.
05 - Gently fold the dry ingredient mixture into the wet ingredients in two additions, mixing just until combined to avoid overmixing.
06 - Spread the batter evenly in the prepared pan. Bake for 23–25 minutes, or until a toothpick inserted in the center emerges clean and the cake springs back when touched.
07 - Allow the cake to cool completely in the pan on a wire rack.
08 - In a bowl, combine finely ground pistachios and sifted powdered sugar. Add 3 tablespoons milk, pistachio extract if using, and neon green food gel. Whisk until smooth and pourable, adding extra milk by the teaspoon as needed.
09 - Pour the pistachio glaze over the cooled cake and spread evenly with a spatula.
10 - Immediately scatter candied lemon zest and chopped pistachios (if using) over the glaze.
11 - Let the glaze set for 20–30 minutes. Lift the cake out of the pan using the parchment, then cut into 16 bars.

# Additional Tips::

01 -
  • Easy sheet-cake method means no shaping or complex layers
  • Vibrant colors make this a beautiful choice for spring and summer events
  • Combines nutty pistachio flavor with sunny citrus for a unique taste experience
  • Makes 16 bars, perfect for parties or gifting to friends
02 -
  • High in protein from eggs and pistachios
  • Freezes beautifully when sliced and wrapped
  • Bright citrus keeps the cake from being overly sweet
03 -
  • When grinding pistachios use short pulses and watch closely to prevent releasing oils that make the glaze pasty
  • Always let the cake cool completely before glazing to avoid a runny mess
  • Use parchment overhang to effortlessly lift and slice clean bars without cracking the glaze

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