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.
# Ingredients:
→ 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)
# Steps to Follow:
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 Notes:
01 -
To make candied lemon zest, simmer thin strips of lemon zest in simple syrup for 15 minutes and let them dry before using.
02 -
For a gluten-free variation, substitute an all-purpose gluten-free flour blend.
03 -
Pairs beautifully with Moscato d’Asti or a sparkling citrus cocktail for festive occasions.