| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 10 min |
| Yield: | 16 bars |
Ingredients
- 2 sticks (1 cup) salted butter, cut into small cubes, plus more for buttering the pan
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- Zest and juice of 4 oranges (making about 1 cup of juice)
- Powdered sugar, for sifting
Instructions
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
- Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
- For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 264 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 77 mg |
| Sodium | 139 mg |
Reviews
OMG these are delicious! I can’t have a lot of sugar at one time and these were just perfect. Already a favorite in my home – first batch didn’t last long!
These are easy and excellent. Took more like 25 minutes for both my crust and then the final bake. Will definitely be making these again
Not sweet enough. They were too custardy. I was expecting more of the consistency of a lemon bar.
Second time making this recipe and it’s so good and a great summer dessert. Followed the recipe exactly but opted out of the powdered sugar on top as the bars itself were sweet enough. Definitely on my regular rotation.
I made this to bring to a casual dinner and were a huge hit. They turned out perfect and so delicious.
I halved this recipe since it’s just my husband and I. I love it. I followed the recipe to a T and it came out delicious. The only thing I would change about it is add more orange zest. My oranges were large so I was afraid to zest more thinking it would come out bitter seeing how someone had commented on that. I think that person just overzested their oranges. And by that, I mean they zested the hell out of the orange to where they got the bitter part too. My orange bars did not come out bitter at all. Overall, great recipe. Different from the lemon bar, but definitely worth baking. And eating!
I followed the recipe perfectly, but the taste was so bitter the kids refused to eat them. I believe it must have been too much zest. The crust and consistency was perfect, but so bitter your eyes watered. The 4 oranges I used, yielded exactly 1 cup of juice. I used the zest from those 1st, so the size of the oranges must have been perfect, in terms of the zest from them. Not sure what happened.
I have made these now twice. As Ree said on the show when she made these, you can use any citrus. I had an abundance of limes, so I substituted the orange juice for lime. It turned out wonderfully tart. I used LOTS of lime zest. If you do use lime, the color of the finished filling will be yellowish. Don’t let the zest sit for long prior to adding and putting it in the oven. The zest will darken to a tannish color and isn’t as pretty. Also, don’t dust with the powdered sugar (obviously it has to be completely cooled) until ready to serve, as powdered sugar “melts” into the filling in an hour or two and looks clear. So if you want it to look “dusted upon serving, wait until you are ready to serve.
Love Ree’s lemon bars and thought these would be the same but they turned out just a little chewy. I’m not sure if the custard baked long enough. I baked the 20 mins but it seemed as if it needed more baking time. I’ll try again. But the Orange is a nice change from lemon.