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Homemade Orange Bars photo

Orange Bars

These Orange Bars are a zesty delight! With a buttery base and bright orange filling, they're perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
For the Filling:
  • ¾ cup fresh squeezed orange juice
  • 1 unit zest of 1 orange
  • 1 teaspoon orange extract
  • 1 ½ cups granulated sugar
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • 4 large eggs
  • to taste powdered sugar for topping

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Grater
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch baking pan with butter or line it with parchment paper.
  3. Cream together the unsalted butter and granulated sugar until light and fluffy.
  4. Add the all-purpose flour and salt to the creamed mixture and mix until just combined.
  5. Spread the crust mixture evenly into the prepared baking pan, pressing it firmly into the bottom. Bake for 15-20 minutes, or until the edges are lightly golden.
  6. In another bowl, whisk together the granulated sugar, all-purpose flour, and baking powder for the filling.
  7. In a separate bowl, whisk together the eggs, fresh squeezed orange juice, zest of 1 orange, and orange extract until well combined.
  8. Pour the wet ingredients into the dry mixture and stir until just combined.
  9. Pour the orange filling over the hot crust and return the pan to the oven.
  10. Bake for an additional 20-25 minutes, or until the filling is set and slightly golden on top.
  11. Allow the Orange Bars to cool completely in the pan and dust the top with powdered sugar before serving.

Notes

  • For a gluten-free version, use a gluten-free baking blend instead of all-purpose flour.
  • To make them dairy-free, substitute with a dairy-free butter alternative.
  • Store in an airtight container for up to a week or freeze for up to three months.