Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 350 degrees. Line an 8-by-8-inch baking pan with foil, extending the foil over the edges. Spray foil with nonstick cooking spray; set aside.
2. Step2
   In a medium bowl, combine flour, powdered sugar and 2 tablespoons cornstarch. Using a pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into bottom of prepared pan.
3. Step3
   Bake for 15 minutes or until edges are light brown.
4. Step4
   Meanwhile, for filling, in a medium saucepan whisk together egg yolks, citrus juices, granulated sugar and remaining 2 tablespoons cornstarch. Cook over medium heat until thickened and bubbly. Remove from heat and whisk in remaining 1/4 cup butter. Pour filling over hot crust.
5. Step5
   Bake for 15 to 20 minutes or until center is set. Cool completely in pan on a wire rack. Cover and refrigerate for 8 hours or overnight.
6. Step6
   Just before serving, use foil to lift uncut bars out of pan. Cut into bars; top each with candied tangerine slices.
7. Step7
   For candied tangerines slices, cut a tangerine into very thin slices. Place slices in a saucepan. Add water to cover. Bring to boiling; reduce heat. Simmer for 10 minutes. Drain.
8. Step8
   In same saucepan, combine tangerine slices with 2/3 cup water and 2/3 cup Hy-Vee granulated sugar. Bring to boiling; reduce heat. Simmer for 10 minutes or until slices are tender and translucent. Cool. Cover and refrigerate for up to 3 days.