Orange Bars are the perfect dessert for anyone who loves oranges! Packed with flavor and seriously sweet, these bars are the perfect summertime treat! Don’t miss my Lemon Bars and Strawberry Bars for more great hot weather desserts!

Orange Bars Cut and Separated Showing Tops and Sides.

Orange Bars Recipe

What is an orange bar? They are loaded with real orange and are sweet, buttery perfection. Fresh orange juice paired with orange zest creates a wonderful flavor that is only amplified by the rich butter crust. Orange bars are exactly like Lemon Bars, only not as tart or acidic.

Orange Bars From OVerhead Cut Up Into Squares and dusted in Confectioners Sugar.

How to Make Orange Bars

Let’s start with the crust. The ingredients are simple:

  • butter
  • confectioners sugar
  • flour

Cut up the cold butter into cubes. In a large bowl add the sugar and flour and then better. Using your hands (my preferred method, you can also use a pastry cutter or food processor) break up the butter until each piece is coated with the flour and sugar mixture and no bigger than the size of a pea. I have made this crust with room temperature butter and while it was faster (the butter is much easier to incorporate) it does make quite a mess!

Orange Bars Crust Before Filling is Added.

Take the mixture and pour it into a 9×13 pan that is lined with parchment paper. You can also use non-stick spray or coat with butter & flour.

Press it flat with your hand and then use a kitchen cup to really press it down, getting as even a layer as possible.

Bake for 15 minutes or until the edges are just starting to brown, like in the image above.

Orange Bar Filling Poured Onto Baked Crust.

How to Make the Filling

While the crust is baking, prepare the filling. You will need:

  • eggs
  • granulated sugar
  • flour
  • fresh orange juice

My oranges were quite large so I only used one, but you will need about 2/3 cup of freshly squeezed orange juice.

Add eggs to a large bowl and whisk. To that add the sugar, flour, orange juice, and orange zest. Whisk well until the ingredients are fully incorporated and no lumps remain.

When the crust is done baking, carefully remove it from the oven and then pour the filling over the hot crust. Place it back into the oven for 20 minutes.

When it is done baking, remove it from the oven and let the bars cool to room temperature. Then refrigerate for 2 hours before serving.

Perfect Orange Bars Stacked on a White Counter.

Tips for Perfect Orange Bars

Room temperature ingredients are key! I teach you how to quickly warm up butter and eggs here.

Lining your pan with parchment is optional, but it does help for easy removal.

Do you want to get as much juice as possible from the orange? Take the orange and roll it on the counter roughly, pressing hard. This will help to loosen up the juices before extraction. Another tip I heard was to pop it in the microwave for 10-15 seconds and then juice.

Orange Bars Recipe on White Counter Showing Top and Sides.

Can You Make Gluten-Free Orange Bars?

Make these bars Gluten-Free simply by using an interchangeable Gluten-Free flour. I used a good 1:1 Gluten-Free flour blend and it worked beautifully.

How to Store Orange Bars

While these bars can be kept out at room temperature for several hours, they should be refrigerated if you can’t finish off the pan the same day you make it. If you know that you are going to be storing them, try to only cut off the pieces you need, not cutting up the entire pan into bars. (Hint: This also means nice crisp cuts when you serve them cold!) I usually place a piece of plastic wrap directly on top of the bars and then cover with foil. Orange bars can be stored for several days in the refrigerator.

If you are freezing the orange bars I like to cut them into individual size portions and then wrap each bar with plastic wrap. Date and stack in your freezer. To thaw, either place bars in the refrigerator the night before using or leave them on the counter to come to room temperature.

 

Orange Bars
4.70 from 10 votes

Orange Bars

Prep Time 10 mins
Cook Time 40 mins
Chill 2 hrs
Total Time 50 mins
These Orange Bars are packed with orange flavor and seriously sweet!

Ingredients

CRUST

  • 1 cup (2 sticks or 226g) butter, cold
  • 1 cup (126g) confectioners sugar
  • 2 cups (252g) all-purpose flour

FILLING

  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (32g) all-purpose flour
  • 2/3 cup (160ml) freshly squeezed orange juice
  • 2 teaspoons orange zest (up to 1 tablespoon, but zest can be strong so start with less)
  • confectioners sugar, for dusting

Instructions

CRUST

  • Preheat oven to 350°F.
  • In a medium bowl, blend together cubed butter, flour and sugar with a pastry cutter, a food processor, or your hands. Press into the bottom of a 9x13 inch pan lined with parchment paper.
  • Bake for 15 minutes in the preheated oven, or until the edges are just starting to brown.

FILLING

  • In a large bowl, crack eggs and whisk them.
  • To the eggs, add sugar, flour, orange juice, and orange zest. Whisk well, until no clumps remain. Pour over the baked crust after it is done baking.
  • Once the filling has been added, bake for an additional 20 minutes. (Do not cover.)
  • Remove from oven and let bars cool to room temperature. Place in the refrigerator for at 2 hours then dust with confectioners sugar before serving.
  • Cut into squares and serve.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Want More Amazing Dessert Recipes?

Peanut Butter Oreo Dessert

Blueberry Lemon Heaven Dessert

Brownie Peanut Butter Dessert

Piggy Pie Dessert

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Great! Taste good, but they in my northern climate didn’t bake fully with the filling on in just 20 minutes. I’d go for an extra 15 if you struggle with this, and if not then, go for maybe a 10 or 5. Anyways, delish!

    1. Hi, JacquiMiller! I work with iambaker and am happy to help with questions. If you are freezing the orange bars, cut them into individual size portions and wrap each bar with plastic wrap. To thaw, either place bars in the refrigerator the night before serving or leave them on the counter to come to room temperature. Have a wonderful day!

  2. I just made these, yum they were so good. The oranges on my tree are very sweet so I halved the sugar amount for the filling. It was perfect. If your oranges aren’t as sweet or you just like very sweet desserts than add the full amount. I used whole wheat flour as that is what I have and I didn’t have enough butter so I had to use vegan butter as well. With those minor tweaks I can still say that this was an amazing dessert (Mmm, I’m imagining this with full butter). When life gives you oranges make these orange bars.

    1. Hi, Emily! I work with iambaker and am happy to help with questions. Store them in the refrigerator. If you know that you are going to be storing them, try to only cut off the pieces you need, not cutting up the entire pan into bars. (Hint: This also means nice crisp cuts when you serve them cold!) I usually place a piece of plastic wrap directly on top of the bars and then cover them with foil. Orange bars can be stored for several days in the refrigerator. I hope this helps, and have a great day!

  3. The crust was delicious. However the filling lacked any flavor other than sweet. I won’t make this again.

  4. Great recipe! I made this recipe Gluten-free and sugar-free by using Gluten-free flour and monk fruit for sugar and Powdered sugar. I also added an 8 ounce block of 1/3 less fat name brand cream cheese. Really delicious recipe. Thank you!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.