Orange Bars

Orange Bars are exactly like lemon bars, but made with oranges instead. A shortbread crust is topped with a sweet orange custard. Easy and delicious!

Prep Time 15

Cook Time 40

Chill Time 2

Total Time 2 55

Yields bars

Preheat the oven to 350℉. Lightly grease or line an 11×7-inch baking dish with parchment paper that overhangs 2-inches on both sides.
CRUST: Combine the flour, powdered sugar, salt, and butter in a food processor or stand mixer. Pulse/mix until mixture resembles fine crumbs that start to clump together. Lightly spread the crumbs evenly, then press the crumbs onto the bottom of the prepared baking dish. Bake at 350℉ for 18-20 minutes, or until golden brown.
FILLING: Prepare filling when crust is just about done. Whisk together the sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, juice, and a drop or two of orange food coloring (if desired). Whisk together.
Pour filling over hot crust and bake an additional 20 minutes or until filling no longer jiggles, and edges brown.
Let orange bars cool completely in the pan, about 1 hour. Then cover and refrigerate the pan for at least 1-2 hours until cold. (Preferably overnight, so the orange flavor has time to intensify.)
Lift the bars out of pan with the parchment paper, for easy cutting and serving. I like to cut off the edges and then cut squares. Dust ready-to-eat squares with powdered sugar.

Store leftovers covered in the refrigerator for up to 1 week.
Freeze bars (not dusted in powdered sugar) in an airtight container with parchment paper separating the layers and pressed firmly on top of the bars for up to 3 months. Thaw bars separated on a plate at room temperature for 30 minutes, or covered in the fridge overnight.
This can be made in a 9x9-inch square baking dish. Filling may take an extra 5-10+ minutes longer to bake.

This recipe can be made in a 13x9-inch pan, but you will need to make 1.5x the crust recipe, or the crust will be very thin.
For stronger orange flavor you may add one of these three options to the filling: 1/8 teaspoon orange essential oil, 1 teaspoon orange extract, OR 1 Tbsp frozen orange juice concentrate (thawed).