Remember last week when I shared a delicious recipe for lemon pound cake?! Now I am back and sharing another citrus-baked delicacy, equally as mouth-watering. Chalk it all up to the fact that Arizona is known for its citrus, and right now literally every neighbor has trees bursting with fruit that they are willing to share. Let me introduce you to my latest recipe for these dreamy orange bars!
They are absolutely the easiest thing to make, and in less than an hour, you can be siting and enjoying the whole pan, er, um I mean one orange bar…. Just try stopping yourself at a single one!
Here is what you need to make them:
Crust:
- 1 cup butter
- 2 cups flour
- 1/2 cup sugar
- 1/4 tsp salt
Filling:
- 1/2 cup fresh squeezed orange juice. You can use canned as well, but you will need some orange zest.
- 1 1/2 tablespoon fresh orange zest
- 1 1/2 cups granulated sugar
- 1/4 cup flour
- 1/2 tsp baking powder
- 4 large eggs
- Powdered sugar for topping- I seriously coated mine (correction Anneliese did), but you can go less sparing with your powdered sugar if you really want to.
Here is a printable copy of the directions, because this one is a keeper!
Ingredients
- Crust:
- 1 cup butter
- 2 cups flour
- 1/2 cup sugar
- 1/4 tsp salt
- Filling:
- 1/2 cup fresh squeezed orange juice. You can use canned as well, but you will need some orange zest.
- 1 1/2 tablespoon fresh orange zest
- 1 1/2 cups sugar
- 1/4 cup flour
- 1/2 tsp baking powder
- 4 large eggs
- Powdered sugar for topping- I seriously coated mine, but you can go less sparing with this
Instructions
- Juice about 3 to 4 large oranges to get 1/2 cup juice
- Preheat oven to 350F.
- Spray a 9x13” pan and then line with parchment paper
- Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. You may have to hand mix for a minute.
- Press the crust into the bottom of the prepared pan.
- Bake for 18 minutes.
- While the crust is cooking, prepare the filling.
- Place all filling ingredients into a large bowl and mix until smooth.
- Once crust is cooked.(Note it doesn't need to be golden brown) carefully pour filling over evenly over hot crust. you might want to hold both of edges of the pan and lift upward and downward to make sure the filling spreads evenly.
- Return pan to oven and bake until the top is no longer jiggly, about 25 to 30 minutes.
- Cool completely before dusting with powdered sugar and slicing into bars.
Now just in case you missed it, don’t forget to grab this recipe for my lemon pound cake before you go as well!
Thanks for stopping in and have a great one!
Love,
Jen
