Orange Bars Citrus Delight

These bright citrusy orange bars have become my go-to treat anytime I want to bring a little sunshine to the dessert table. The buttery base and fresh orange filling make every bite a true celebration of winter citrus while still feeling homey and nostalgic.

Every time I make these bars they disappear so quickly my family is always asking for more This recipe started as a summer picnic idea and quickly became a year round staple whenever I spot juicy oranges at the market

Ingredients

• All-purpose flour: gives structure while keeping the bars soft and tender Make sure your flour is fresh for best texture
• Granulated sugar: sweetens both the crust and the filling Choose a fine grain sugar that dissolves easily
• Unsalted butter: provides rich flavor and a melt in your mouth crust Use real butter and let it soften on the counter for best results
• Large eggs: set the filling and give it a custardy texture Pick eggs with bright yolks for color
• Fresh orange juice: delivers bold citrus taste Squeeze your own for maximum zing
• Orange zest: adds layers of flavor Remove only the orange part of the skin for the most fragrant results
• Vanilla extract: rounds out the citrus notes Real vanilla is worth it for a deeper aroma

Instructions

Preheat and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius Grease a nine by thirteen inch baking pan with butter or nonstick spray then dust lightly with flour Shaking out the excess prevents sticking

Mix and Press the Crust:

In a large bowl cream together all-purpose flour granulated sugar and softened butter Use a pastry cutter or your hands to blend until mixture forms coarse crumbs For the best base press the mixture evenly and firmly into the bottom of your prepared pan Cover edge to edge so every bar has a sturdy crust

Bake and Cool the Crust:

Bake the crust for fifteen to twenty minutes until pale golden brown around the edges Watch closely so it does not overbrown Remove from the oven and place on a rack Let the crust cool for at least ten minutes to set before filling

Prepare the Orange Filling:

In another bowl whisk together eggs and sugar until the mixture looks pale and fluffy Sift in the all-purpose flour whisking until there are no lumps Pour in fresh orange juice orange zest and vanilla extract Stir gently until smooth but try not to overwhisk

Pour and Bake the Filling:

Gently pour the orange filling over the slightly cooled crust Spread evenly into every corner of the pan Bake for thirty to thirty five minutes until the filling is just set and the edges turn light golden Test with a toothpick it should come out clean from the center

Cool and Slice:

Allow the pan to cool completely on a wire rack Never rush this part or the filling will be too soft for slicing Once cool cut the bars into neat squares Use a long sharp knife and wipe clean between cuts for tidy edges

My favorite part is the vibrant orange zest because it perfumes the whole kitchen as you bake My kids always pop in to steal a little taste as soon as the bars cool This is one of those recipes that instantly fills the house with happy memories

Storage Tips

Store the orange bars in an airtight container at room temperature for up to three days For longer storage wrap well and refrigerate for up to one week They also freeze perfectly just layer between sheets of parchment in a freezer bag and thaw at room temperature overnight

Ingredient Substitutions

If oranges are out of season you can substitute with tangerines or even blood oranges for a deeper hue Lemon zest and juice also work if you want a tangier flavor and a more classic citrus bar Using gluten free flour blend in place of all purpose will still yield a tender base

Serving Suggestions

Dust cooled bars with a little powdered sugar just before serving for a pretty finish Orange bars make a refreshing finish to a heavy meal or pair beautifully with herbal tea If you are hosting a brunch slice into smaller bite size pieces and serve as a sweet nibble

Cultural Note

Citrus bars like these are a classic American bake sale treat They gained popularity in home kitchens for using simple ingredients and bringing cheer in the colder months The use of both juice and zest honors the whole fruit for maximum brightness

Seasonal Adaptations

Try swapping in pink grapefruit juice and zest for a more tart winter version Add a handful of chopped toasted pistachios to the crust for a sophisticated twist In summer months use Meyer lemons or a blend of citrus for a floral note

Success Stories

One reader told me she baked these as a birthday treat for her coworker and the whole office asked for the recipe After a holiday open house I found not a crumb left on the platter They win over both kids and adults every time

Freezer Meal Conversion

After cooling cut bars and freeze in a single layer Then stack with parchment between layers in a freezer container When you want a fresh dessert remove just the number you need and let them thaw on the counter

Try this recipe the next time you need a cheerful treat These bars always bring big smiles to the table

Recipe FAQs

→ Can I use bottled orange juice instead of fresh?

Fresh orange juice yields the best flavor, but high quality bottled juice works in a pinch. Adjust sugar to taste if using sweetened juice.

→ Should the butter be melted or just softened?

Use softened, not melted, butter for the crust. This helps create a tender, crumbly base.

→ How do I store leftover orange bars?

Keep leftovers airtight in the refrigerator for up to five days. Serve chilled or at room temperature.

→ Can these bars be frozen for later?

Yes, wrap slices well and freeze for up to two months. Thaw in the refrigerator before serving.

→ Is it necessary to add orange zest?

Orange zest provides extra aromatic and citrus flavor. For best results, don’t skip it.