Orange Bars
Posted On 18 January 2022
We’ve got a couple of orange trees that about every other year yield a metric shit-ton of oranges. This is one such year.
Orange Bars
A great use of a couple of oranges. And sugar. And eggs.
Servings: 20 squares
Equipment
- Food processor optional
- 9" x 13" pan
Ingredients
Crust / Base
- 226 grams cold butter (1 cup, 2 sticks)
- 126 grams Powdered / Confectioner's Sugar (1 cup)
- 250 grams all-purpose flour (2 cups)
Filling
- 4 large eggs, room temperature
- 300 grams baker's sugar (granulated sugar)
- 32 grams all-purpose flour (¼ cup)
- 160 milliliters freshly squeezed orange juice (~2 medium oranges) (⅔ cups)
- 1 tablespoon orange zest (about one orange's worth)
Dusting
- Powdered / Confectioner's Sugar
Instructions
Crust
- Heat oven to 350°F /175°C.
- Grease a 9"-x-13" pan with butter or cooking spray.
- Cut the cold butter into cubes.
- In a food processor (easier and faster) or by hand (hardest) or with a pastry cutter (meh) blend together the confectioner's sugar, butter, and flour until a dough forms.
- Press evenly into the bottom of a well-greased 9"-x-13" pan.
- Bake for 15 minutes in the 350°F / 175°C oven, turning halfway through, until edges are just starting to brown.
Filling
- While the crust is baking, crack the eggs into a large bowl and whisk well.
- Add the sugar, flour, orange juice, and orange zest. Whisk well until no clumps remain.
- Pour over the baked crust.
- Bake uncovered for another 20 minutes.
Finishing
- Remove from oven and put on a wire rack to cool to room temperature.
- Once at room temperature, cover with foil or plastic wrap and refrigerate for at least 2 hours to cool completely.
- Dust with confectioner's sugar and cut into squares.
Notes
- Experiment: Add a little lemon zest to the filling for more tart flavor.
