Introduction

Bright, tangy, and sweet, these Orange Bars are a delightful baked treat that’s perfect for any time of day. With a buttery shortbread crust and a luscious orange filling, they deliver a sunny burst of citrus flavor that’s both comforting and refreshing. Ideal for breakfast, dessert, or a cozy snack, these bars are sure to brighten your day.

Two square lemon bars are stacked on top of each other, placed on a white marbled surface. Each bar shows three visible layers: the bottom layer is a crumbly, light beige crust with a rough texture; the middle layer is a smooth, vibrant yellow lemon filling; the top layer is a pale, soft crust similar to the bottom but lighter in color, dusted generously with white powdered sugar. In the background, slightly blurred, are halved and whole bright orange oranges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 cups all-purpose flour
1 cup granulated sugar

1 cup unsalted butter, softened
4 large eggs

2 cups granulated sugar (for filling)
0.5 cup all-purpose flour (for filling)

0.5 cup fresh orange juice
2 tablespoons orange zest (about 2 oranges)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Step 2: In a large bowl, cream together the flour, granulated sugar, and softened butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan.
Step 3: Bake the crust for 15-20 minutes, until lightly golden brown. Remove from oven and let cool slightly while preparing the filling.

Step 4: In a separate bowl, whisk together the eggs and 2 cups granulated sugar until well combined. Gradually whisk in 0.5 cup flour until smooth.
Step 5: Stir in fresh orange juice, orange zest, and vanilla extract. Pour the filling evenly over the slightly cooled crust.
Step 6: Bake for another 30-35 minutes, or until the filling is set and lightly golden. A toothpick inserted near the center should come out clean.

Step 7: Let the bars cool completely in the pan on a wire rack before cutting into squares.

Tips & Variations

Use freshly squeezed orange juice and zest for the brightest flavor; bottled juice can work but may lessen vibrancy.
For a thicker crust, press the base mixture firmly and consider using an 8×8 inch pan for thicker bars.

Try adding a pinch of ground ginger or cardamom to the filling for a subtle spice twist.
Replace the orange zest in the glaze with lemon zest for a different citrus note.
For a gluten-free version, substitute with a gluten-free all-purpose flour blend containing xanthan gum.

Storage

Store the bars in an airtight container at room temperature for 2-3 days, or refrigerate for up to one week. They remain moist and flavorful chilled. To reheat, warm a bar gently in a low oven at 250°F (120°C) for a few minutes until just warmed through. If freezing, cut into portions before freezing without glaze; thaw overnight in the fridge and glaze before serving.

How to Serve

Two square lemon bars stacked on each other, with three visible layers each: a crumbly light brown crust at the bottom, a thick bright yellow lemon filling in the middle, and a pale golden crumbly top layer dusted with white powdered sugar. The bars are resting on a white marbled surface, with blurred whole oranges and orange halves in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gluten-free?

Yes, you can use a gluten-free all-purpose flour blend with xanthan gum to replace the regular flour. The texture may be slightly different, but the flavor will remain delicious.

Do I need to peel the oranges?

No peeling is required for this recipe. You only need to zest the outer colored part of the orange peel and juice the fruit. Wash the oranges thoroughly before zesting and juicing.

Can I make these as muffins instead?

Absolutely! Use a muffin tin lined with paper liners, fill two-thirds with the crust batter, then add a tablespoon of the filling on top of each. Bake at 350°F (175°C) for 20-25 minutes and glaze once cooled.

How can I adjust the sweetness?

Reduce the sugar in both the crust and filling by 1/4 cup each for a less sweet bar. You can also experiment with natural sweeteners like maple syrup, but be aware this may change the texture.

What can I use instead of the glaze?

If you prefer no glaze, a light dusting of powdered sugar works nicely. You can also top with cream cheese frosting or serve with whipped cream. Toasted slivered almonds sprinkled before baking add a pleasant crunch.