Orange Bars

This year I got an invitation to attend a tree trimming party (underrated).  Not wanting to show up empty handed, I decided I should bring a tasty sweet treat.  I had just gotten back from Florida where I got some beautiful red navel oranges.  I've always loved lemon bars and this orange sister was a bigger crowd pleaser than I expected!  Bonus:  they are so easy you'll feel a little guilty, you don't even need a mixer

For the crust:

  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 2 sticks unsalted butter, quartered, cubed, and cold (plus more for greasing)
  • 2 teaspoons kosher salt

For the filling:

  • 1 1/2 cups granulated sugar
  • 1/4 cup all purpose flour
  • 2/3 cup freshly squeezed orange juice, I like navel
  • 1/4 cup lemon juice
  • 4 large eggs
  • 1 teaspoon kosher salt
  • 1/4 teaspoon vanilla

powdered sugar for dusting

1.  Preheat the oven to 400 degrees.  Line a 13" x 9" pan with parchment paper that has been greased with unsalted butter

2.  In a large bowl, combine the flour, salt, and sugar for crust, mix until combined.  Cut in the cubes of butter with a pastry blender or by hand until it forms course crumbs.  It should slightly hold together when it is done.  Press dough evenly into the bottom of the pan.  Bake for about 8 mins, rotating after 4.  Crust should remain blonde.  Turn oven down to 350 degrees and set aside.

3.  In a large bowl, whisk together sugar, salt, and flour until no clumps remain.  Vigorously whisk in the eggs, orange juice, lemon juice, and vanilla until mixture is smooth and combined.  Pour filling mixture over the crust and bake for 30 mins, roating after 15, or until set.

4.  Completely cool before removing from pan, may take up to three hours.  You also have the option of refrigerating.  Remove from pan, dust with powdered sugar and cut into 2" bars.  

sarah adams