Easy Orange Bars – Perfect Dessert Recipe with Orange Juice

You know that magical moment when the very first bite blasts you straight back to a cozy memory? That’s what happened the rainy afternoon I swapped my usual lemon routine for a zesty batch of Orange Bars. While thunder drummed on the roof, a bowl of neglected citrus kept throwing me side‑eye. I figured, Why not let the oranges have their fifteen minutes of fame? One quick tweak, the pan slid into the oven, and boom—my kitchen smelled like pure sunshine. By the time they cooled, I was officially obsessed.

Here’s the first pro tip: always juice fresh. Bottled stuff tastes flat and can throw off the brightness. You’ll notice it the second you cut through that buttery shortbread crust and see the custard glow. And, FYI, the crust doesn’t get soggy—ever—so every bite crunches before it melts.

Why do these bars deserve star treatment? For starters, they’re the poster child for Orange Squares done right: an almost‑custard filling that’s bright but not pucker‑worthy, sitting on a melt‑in‑your‑mouth base. If you already keep a Pinterest board titled Orange Pastry Recipes, pin this one immediately. Nobody will accuse you of sticking to safe lemon territory again.

Think you’re too busy? Nope. Super‑simple steps, no fancy tools, just whisk, pour, and bake. You’ll spend more time day‑dreaming about that first bite than prepping. Once the pan cools, stash it in the fridge—because, IMO, the bars taste even better the next day. The flavors mingle, the filling firms, and suddenly you’re the person everyone texts for Recipes That Use Oranges.

Let’s talk practicality. Got extra citrus rolling around from last week’s farmers’‑market haul? These bars rank high on any list of Recipes To Use Up Oranges. They’re also perfect for holiday potlucks, birthday buffets, or a random Thursday treat-yourself moment. And when relatives ask for the recipe, send them here; you have bigger things to do—like sneaking another bar for “quality control.”

Storage made stupid‑easy:

• Refrigerate in an airtight box for up to five days—the flavor actually improves overnight.

• Freeze individual squares up to three months. Wrap ‘em tight, thaw in the fridge, and dessert is on autopilot.

Craving more geek‑level tips?

• Bake until the center barely jiggles—think firm Jell‑O, not sloppy soup. It’ll finish setting as it cools.

• Double the batter for a party‑size batch. Use a larger pan and add a few minutes to the clock. BTW, your guests will thank you.

Still on the fence? Ask yourself: When was the last time you tried truly great Desserts With Orange Juice instead of the usual lemon or chocolate suspects? These bars turn simple fruit into pure edible sunshine—no advanced pastry degree required. Plus, they slide neatly into lunchboxes, picnic baskets, and midnight‑snack plates.

Need variety? Swap blood oranges for a dramatic blush or sprinkle toasted coconut on top. The core method stays rock‑solid, making the bars a standout among Baking Recipes With Oranges. And because they’re naturally photo‑friendly—vivid, glossy, downright glowing—they’ll light up your feed under every hashtag for Orange Fruit Recipes.

Bottom line: few Desserts Made With Oranges check this many boxes—easy, bright, portable, crowd‑pleasing. So preheat that oven, zest with abandon, and Bake Orange Slices straight into the dreamiest bar you’ll taste this month. Your kitchen will smell like summer vacation, your friends will devour every crumb, and you’ll wonder how you ever settled for lemons alone. Ready to dial up the citrus? Grab that whisk and make some magic.

Easy Orange Bars – Perfect Dessert Recipe with Orange Juice

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These Orange Bars bring together a rich, buttery shortbread base with a velvety orange topping that’s bursting with fresh citrus flavor. Using both fresh orange juice and zest, they strike the ideal balance between sweet and tangy. Each bite delivers sunny brightness and a soft custard-like texture, all wrapped up with a light sprinkle of powdered sugar. Whether you're looking for Desserts With Orange Juice, Orange Squares, or easy Recipes That Use Oranges, this treat checks every box. It's a standout among Orange Fruit Recipes, perfect if you're ready to Bake Orange Slices into something unforgettable. Add it to your list of go-to Baking Recipes With Oranges, especially when you're hunting for creative Desserts Made With Oranges or practical Recipes To Use Up Oranges.

Ingredients

• Shortbread Base
• 1 cup (226 g) unsalted butter, melted
• ½ cup (100 g) white sugar
• 2 cups (250 g) plain/all‑purpose flour
• ¼ teaspoon fine salt
• ½ teaspoon vanilla extract
• Zesty Orange Layer:
• 4 large eggs
• ¾ cup (150 g) white sugar
• ¼ cup (30 g) corn‑starch
• ⅔ cup (160 ml) freshly squeezed orange juice
• 1 tablespoon finely grated orange zest
• ½ teaspoon almond extract
• Finishing Touch:
• Powdered sugar, for a light dusting (optional)

Instructions

1. Set the Stage:

Heat your oven to 350 °F / 175 °C.

Line a 9 × 13‑inch (23 × 33 cm) pan with baking parchment, leaving extra paper up the long sides—this “sling” makes lifting the bars out a breeze.

2. Mix & Bake the Crust:

In a medium bowl, stir together the melted butter, sugar, vanilla, flour, and salt until you have a soft, even dough.

Press the dough firmly into the prepared pan, smoothing it into a flat, even layer.

Dock the surface a few times with a fork to stop air bubbles.

Bake for about 15–18 minutes, until the edges turn pale golden. Set the pan on a rack while you whip up the filling.

3. Whisk the Citrus Filling:

In a clean bowl, vigorously whisk the eggs, sugar, corn‑starch, orange juice, zest, and almond extract until completely smooth—no lumps allowed.

4. Layer & Bake Again:

Pour the citrus mixture over the hot crust as soon as it leaves the oven; the heat helps the layers bond.

Return the pan to the oven for 20–22 minutes. The topping should look set around the edges and wobble just a touch in the centre.

5. Cool, Chill, Slice :

Let the pan rest on the counter for about half an hour.

Transfer to the fridge for a minimum of 2 hours, giving the custard time to firm up.

Lift the whole slab out using the parchment sling, place on a board, and slice into 12 neat bars—wipe the knife between cuts for razor‑sharp edges.

Shower with a whisper of icing sugar, if you like, just before serving.