Paramount Citrus

CRUST
• Preheat oven to 350°F.
• Zest an orange using a zester or a fine grater; set half aside for crust and reserve the other half for syrup.
• Juice four oranges with a citrus reamer or juicer; set half the juice aside for the crust and reserve the other half for syrup. Juice a lemon with a citrus reamer or juicer; set aside for syrup.
• In a medium bowl, soften butter with sugar, egg and vanilla.
• Add flour, baking powder and orange zest.
• Using an electric hand mixer, add orange juice slowly and mix well.
• Stir pecans into batter.
• Pour batter into 7" x 11" ovenproof dish.
• Bake for 35 minutes until lightly browned.
SYRUP
• While crust is baking, in a sauce pan whisk together fresh orange juice, orange zest and sugar.
• Bring to a boil; set aside.
• Pour the cool syrup over the warm crust.
• Return to oven for an extra 5 minutes.
• Cool, cut into bars and serve.