Orange Bars

These orange bars are a fresh take on the classic lemon bar, offering a bright citrus flavor with a buttery shortbread crust. Blood oranges add a beautiful color and a slightly tart bite, but any variety, like Cara Cara or Navel, will work just as well.

If you love bar dessert recipes that can be cut to any size, I think you’ll also enjoy my Banana Bars, Brown Butter Blondies, or my No Bake Chocolate Peanut Butter Bars.

Reasons to Make This Recipe

These bars strike the perfect balance between sweet and tangy, making them a refreshing dessert any time of year. The zesty citrus custard pairs perfectly with the buttery, crumbly crust, creating a treat that melts in your mouth.

• Blood oranges add a gorgeous color and slightly tart flavor. I also used them to make my Orange Cupcakes.
• Adding zest to both the crust and the filling enhances the orange flavor.
• A shortbread base provides the perfect texture to balance the creamy topping. This layer is similar to the shortbread cookies I make for the holidays.

Exact ingredient amounts are listed in the recipe card below, which also allows you to scale the recipe as needed.

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Variations & Substitutions

• Switch up the citrus – Meyer lemons, grapefruit, or even key limes would all work beautifully in this recipe.
• Make it extra orange – Add a little orange extract to boost the citrus flavor.
• Go for a thicker or thinner crust – If you love shortbread, increase the crust ingredients by 25% for a heartier base. Likewise, if you prefer the citrus custard layer, decrease the crust ingredients.

Step-by-Step Process

There are two components to making this recipe: the shortbread crust and the citrus custard filling. Again, the full recipe is listed below, but here is a summary.

1. Make the Shortbread Crust – A rich, buttery base sets the stage for the bright citrus topping. You’ll do this by combining flour, sugar, salt, and softened butter until the mixture holds together. You’ll press this mixture into the bottom of a baking pan and bake it until golden. It will smell heavenly!
2. Whisk the Orange Filling – This silky citrus custard is packed with fresh orange flavor. Simply beat together eggs, sugar, and fresh orange juice. Then you’ll sift in flour and baking powder for a smooth consistency and stir in orange zest to enhance the citrus notes.
3. Bake and Cool. You’ll then pour the filling over the cooled crust and bake them for another 25 minutes or so. The bars will set as they cool. Be sure to give them time to firm up before slicing.

They are so pretty when you dust them with powdered sugar before serving.

Learn From Me: Tips for Success

I’ve made my fair share of desserts, and I’m always learning through trial and error. There’s always a lot of wiggle room with recipes, but hopefully my experience can help you recreate this recipe.

✔ Use fresh orange juice – Freshly squeezed juice makes a huge difference in flavor. Bottled juice won’t have the same brightness.
✔ Zest the oranges before juicing – It’s much easier to zest a whole orange than a squeezed one.
✔ Let the bars cool completely – The filling will firm up as it cools, making them easier to slice.
✔ For extra tartness, mix in a little lemon juice – If you love a more citrusy punch, swap out a few tablespoons of orange juice for lemon.

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Storage & Make-Ahead Tips

These bars store well, making them great for special occasions.

• Refrigerate in an airtight container for up to 5 days.
• Freeze for longer storage – Wrap individual bars tightly and freeze for up to 2 months.