Description
Buttery shortbread crust meets a sunny orange custard layer, releasing a juicy tang with each bite. A light dusting of sugar and a quick chill firm up these refreshing, bite-sized squares.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter cold and cubed
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons all-purpose flour
- 2 teaspoons orange zest
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl combine 1 cup flour, 1/4 cup sugar, and 1/4 teaspoon salt, then cut in the cold butter with a pastry cutter or forks until mixture resembles coarse sand.
- Press the crust mixture firmly into the prepared pan and bake for 15 minutes or until the edges are just beginning to turn golden.
- Meanwhile whisk together the eggs, 1 cup sugar, 1/4 cup orange juice, 2 tablespoons flour, and orange zest until smooth and well combined.
- Pour the orange filling over the hot crust and return to the oven for 20–25 minutes, or until the filling is set but still slightly jiggly in the center.
- Allow the bars to cool completely in the pan on a wire rack before lifting them out, dusting with powdered sugar, and slicing into squares.
Notes
- You can dust bars with powdered sugar before serving for extra sweetness.
- Bars are firmer when chilled; refrigerate for at least 1 hour before slicing.
- Zest oranges before juicing to maximize juice yield.
- Store in an airtight container in the refrigerator for up to 5 days.