Description
Tangy and sweet orange bars with a buttery, crumbly crust and a bright citrus glaze. Perfect for a refreshing dessert or afternoon treat!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cubed
- ½ cup powdered sugar
- ¼ teaspoon salt
- 2 tablespoons ice water
- 4 large eggs
- 2 cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- ½ cup freshly squeezed orange juice (from about 2–3 oranges)
- 2 tablespoons orange zest (from about 2–3 oranges)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons orange juice (or milk, for a less intense orange flavor)
- ½ teaspoon orange zest (optional)
Instructions
- In a large bowl, whisk together the flour, powdered sugar, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix!
- Gently gather the dough into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal of the bars after baking.
- On a lightly floured surface, roll out the chilled dough to fit the bottom of the prepared pan.
- Carefully transfer the rolled-out dough to the prepared pan. Press it evenly into the bottom and slightly up the sides of the pan. Use a fork to prick the bottom of the crust several times.
- Bake the crust for 15-20 minutes, or until lightly golden brown.
- In a large bowl, whisk together the eggs and granulated sugar until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture, whisking until just combined. Be careful not to overmix.
- Stir in the melted butter, orange juice, orange zest, and vanilla extract until well combined.
- Pour the orange filling over the pre-baked crust, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the filling is set and lightly golden brown.
- Remove the bars from the oven and let them cool completely in the pan before cutting.
- In a small bowl, whisk together the powdered sugar and orange juice (or milk) until smooth. Add the orange zest, if using.
- Once the bars are completely cool, drizzle the glaze evenly over the top.
- Let the glaze set for about 15-20 minutes before cutting the bars.
- Use a sharp knife to cut the bars into squares or rectangles. For clean cuts, you can wipe the knife clean between each cut.
- Serve the orange bars at room temperature. They are delicious on their own, or you can serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Use Cold Butter: Cold butter is essential for a flaky crust. Make sure the butter is very cold before you start making the crust.
- Don’t Overmix: Overmixing the dough or the filling can result in a tough crust or filling. Mix until just combined.
- Use Freshly Squeezed Orange Juice: Freshly squeezed orange juice will give the bars the best flavor.
- Don’t Overbake: Overbaking the bars can result in a dry filling. Bake until the filling is set but still slightly jiggly.
- Cool Completely: Let the bars cool completely before cutting. This will prevent the filling from being messy.
- Storage Instructions: Store the orange bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the bars for up to 2 months. To freeze, wrap the bars individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw the bars in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes