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Orange Bars

A great use of a couple of oranges. And sugar. And eggs.
Prep Time15 minutes
Cook Time35 minutes
Cooling and Chilling3 hours
Total Time3 hours 50 minutes
Course: Dessert
Cuisine: bars, Cookies, fruit
Keyword: baking, bars, orange, orange bars, zest
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.