Orange Bars Recipe

Introduction

These bright and tangy Orange Bars combine a buttery shortbread crust with a luscious orange filling for a refreshing dessert. Perfectly balanced between sweet and citrusy, they make a delightful treat for any occasion.

Ingredients

• 1 cup (226g) unsalted butter, melted
• ½ cup (100g) granulated sugar
• 2 cups (250g) all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 4 large eggs
• ¾ cup (150g) granulated sugar
• ¼ cup (30g) cornstarch
• ⅔ cup (160ml) fresh orange juice
• 1 tablespoon finely grated orange zest
• ½ teaspoon almond extract
• Powdered sugar (optional, for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
2. Step 2: In a mixing bowl, combine the melted butter, ½ cup granulated sugar, vanilla extract, flour, and salt. Stir until the mixture forms a cohesive dough.
3. Step 3: Press the dough evenly into the prepared baking dish, ensuring a firm and level surface. Use a fork to prick the dough in several places to prevent bubbling during baking.
4. Step 4: Bake the crust for 15-18 minutes, or until the edges are lightly golden brown. Remove from oven and set aside.
5. Step 5: While the crust bakes, whisk together the eggs, ¾ cup granulated sugar, cornstarch, fresh orange juice, orange zest, and almond extract in a separate bowl until smooth and fully combined.
6. Step 6: Once the crust is out of the oven, immediately pour the orange filling over the warm crust to help it adhere properly.
7. Step 7: Return the baking dish to the oven and bake for 20-22 minutes, until the filling is set but still has a slight jiggle in the center without any liquid.
8. Step 8: Remove from the oven and let the bars cool at room temperature for 30 minutes. Then, chill in the refrigerator for at least 2 hours to set completely.
9. Step 9: Use the parchment paper overhang to lift the bars from the dish. Place on a cutting board and slice into 12 squares, wiping the knife clean between cuts for neat edges.
10. Step 10: Optionally, dust the bars with powdered sugar before serving for a pretty finish.

Tips & Variations

• For a deeper citrus flavor, substitute half the orange juice with fresh lemon juice.
• If you prefer a less sweet dessert, reduce the sugar in the filling to ½ cup.
• Use blood oranges or tangerines for a unique twist on the filling’s flavor.
• Make sure to chill the bars well—this makes slicing cleaner and helps the filling hold together.

Storage

Store the orange bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw in the fridge before serving. Reheat chilled bars briefly at room temperature, but they’re best enjoyed cold or at room temperature to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled orange juice instead of fresh?

Fresh orange juice offers the best flavor and brightness, but you can use bottled juice in a pinch. Just ensure it is 100% juice without added sugars or preservatives for best results.

How do I prevent the crust from becoming soggy?

Baking the crust first until lightly golden helps set its structure, preventing sogginess from the orange filling. Pouring the filling onto the warm crust also helps it adhere well and reduces moisture absorption.

Orange Bars Recipe

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★★★★★

4.9 from 271 reviews

• Author: anna
• Total Time: 2 hours 53 minutes
• Yield: 12 bars 1x

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Description

These delightful Orange Bars feature a tender shortbread crust topped with a luscious, tangy orange filling. Perfectly balanced between sweet and citrusy, they’re a refreshing treat for any occasion, combining buttery richness with vibrant orange flavor in every bite.

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Ingredients

Scale 1x2x3x

Shortbread Crust

• 1 cup (226g) unsalted butter, melted
• ½ cup (100g) granulated sugar
• 2 cups (250g) all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon vanilla extract

Orange Filling

• 4 large eggs
• ¾ cup (150g) granulated sugar
• ¼ cup (30g) cornstarch
• ⅔ cup (160ml) fresh orange juice
• 1 tablespoon finely grated orange zest
• ½ teaspoon almond extract

Finishing

• Powdered sugar (optional, for dusting)

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Instructions

1. Prepare the Shortbread Crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving extra overhang on the sides for easy removal later.
2. Make the Dough: In a mixing bowl, combine the melted butter, granulated sugar, vanilla extract, flour, and salt. Stir thoroughly until the mixture forms a cohesive dough.
3. Press and Prick the Crust: Evenly press the dough into the prepared baking dish to form a firm, level surface. Gently prick the dough multiple times with a fork to avoid bubbling while baking.
4. Bake the Crust: Bake the crust for 15-18 minutes or until the edges turn a light golden brown. Remove from the oven and set aside.
5. Prepare the Orange Filling: Whisk together the eggs, granulated sugar, cornstarch, fresh orange juice, orange zest, and almond extract in a separate bowl until smooth and fully combined.
6. Pour Filling Over Crust: Immediately after the crust finishes baking, pour the orange filling evenly over the warm crust. This helps the filling adhere well and prevents layer separation.
7. Bake the Bars: Return the baking dish to the oven and bake for 20-22 minutes, until the filling is set but still slightly jiggly in the center, avoiding any liquid appearance.
8. Cool the Bars: Remove from the oven and allow the bars to cool at room temperature for about 30 minutes. Then transfer to the refrigerator and chill for at least 2 hours to fully set the filling.
9. Slice and Serve: Using the parchment paper overhang, carefully lift the bars from the baking dish. Place on a cutting board and slice into 12 equal squares with a sharp knife, wiping the blade clean between cuts for neat edges.
10. Optional Finishing Touch: Lightly dust the top with powdered sugar before serving for an elegant presentation and a touch of sweetness.

Notes

• Be sure to chill the bars thoroughly to ensure the orange filling sets properly and slices cleanly.
• Freshly squeezed orange juice and zest provide the best flavor, but bottled orange juice can be used in a pinch.
• The almond extract is optional but adds a lovely depth of flavor that complements the orange zest.
• Use parchment paper with overhang to easily lift bars from the pan without crumbling the crust.
• Store leftover bars covered in the refrigerator and consume within 3-4 days for optimal freshness.

• Prep Time: 15 minutes
• Cook Time: 38 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: orange bars, citrus dessert, shortbread crust, orange filling, baked bars, homemade dessert, easy baking recipe