Orange Bars Recipe

orange bars on a parchment lined wooden cutting board.

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Orange Bars with a buttery shortbread crust and smooth, tangy orange filling are a bright and refreshing twist on traditional lemon bars. This easy citrus dessert is perfect for spring, Easter, or anytime you're craving a sweet orange treat. If you love orange desserts, these are a must-make!

Prep Time10

Cook Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 154kcal

Author: Cara Lanz

Ingredients

Shortbread Crust

1 ¼ cups all-purpose flour
⅓ cup powdered sugar
¼ teaspoon baking powder
¼ teaspoon salt
½ cup melted unsalted butter

Orange Filling

1 cup granulated sugar
1 tablespoon orange zest 1-2 oranges
3 tablespoons all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
4 large eggs, room temperature
½ cup orange juice
3 tablespoons lemon juice
powdered sugar, for dusting

Instructions

Preheat oven to 350. Spray a glass 11 x 7 or 9 x 9 baking pan with nonstick spray, then line it with parchment paper.
Make the crust. In a large bowl, whisk flour, powdered sugar, baking powder, and salt to remove clumps. Stir in melted butter until combined. Use your hands to gather the dough together if needed.
1 ¼ cups all-purpose flour, ⅓ cup powdered sugar, ¼ teaspoon baking powder, ¼ teaspoon salt, ½ cup melted unsalted butter
Press the dough into the prepared pan. Bake 15-20 minutes. The edges will be light golden brown. Use a fork to poke holes into the crust -- do not poke all the way through.
Make the filling while the crust is baking. Place the sugar and orange zest in a large bowl. Pinch the sugar and zest together with your fingers to release the orange oils. Add the flour, baking powder, and salt. Whisk to remove clumps. Whisk in eggs until combined, then the orange juice and lemon juice until smooth. The filling will be very runny.
1 cup granulated sugar, 1 tablespoon orange zest, 3 tablespoons all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon salt, 4 large eggs, room temperature, ½ cup orange juice, 3 tablespoons lemon juice
Pour the filling over the hot crust. Bake for 20-25 minutes or until the center is set and no longer jiggles. Cool for one hour, then refrigerate for at least 2 hours before cutting into squares. Dust the top of the bars with powdered sugar immediately before serving.

Notes

Zest only the outer orange peel—the white pith underneath is bitter.
Lightly spray the pan before adding parchment to keep it from slipping when pressing in the crust.
Use a glass pan. Metal can react with citrus and leave a metallic taste.
Dust with powdered sugar just before serving to avoid a sticky top.
Don't skip the zest. It packs more concentrated orange flavor than the juice alone.

Nutrition