Easy Orange Bars Recipe

I made these orange bars because I wanted lemon bars without the lemon side-eye. Think buttery shortbread crust, a sunny orange custard layer that tastes like a creamsicle grew up and got a job, and a powdered sugar blizzard on top that will absolutely stain your shirt. They’re bright, they’re citrusy, and they’re the easiest way to look like you tried without actually trying. Yes, the pan is probably too small. No, I won’t wash fewer dishes.

Last time I made these, my husband offered to “help” by zesting the oranges, which quickly became him zesting his knuckles while insisting he was “fine.” Meanwhile, the kids thought the powdered sugar was “snow” and tried to sled a strawberry across the counter. Did I yell? No. Did I quietly turn around and eat an edge piece, the best piece, like a gremlin in yoga pants? Also no. Okay yes.

Time-Saving Hacks

– Use store-bought orange juice plus a hit of zest. Is it cheating? Absolutely. Do I care? Absolutely not.
– Skip sifting powdered sugar. Tap the strainer twice and pretend. The lumps are “rustic.”
– Line the pan with a wide sling of parchment so you can yank the whole slab out like a magician. No scrubbing.
– Melt the butter in the microwave right in the mixing bowl. One bowl, one spoon, zero shame.
– Zest first, then juice. Ask me how many times I’ve tried to zest a floppy orange half. It’s a crime scene.

Serving Ideas

– With hot coffee so you can pretend this is breakfast. It counts. There’s fruit.
– A dollop of whipped cream and a few berries if company is coming and you need them to think you’re thriving.
– Vanilla ice cream when you’re “not a dessert person” but also somehow on your second bar.
– Champagne or a mimosa if the kids practiced percussion on pots today.
– Or just straight from the pan, over the sink, like a goblin of taste.

What to Serve It With

– Fresh berries, any color.
– Salty snacks like pistachios or pretzels—sweet needs a wingman.
– A citrusy salad with fennel if you’re doing the whole brunch spread.
– Coffee, tea, or a cheeky prosecco. Hydration is important… for balance.

✔Tips & Mistakes

– Don’t overbake. The center should still have a tiny jiggle when you pull it. Overbaked = rubbery sadness.
– Use fresh zest. The bottled stuff tastes like regret. Avoid the white pith—bitter city.
– Press the crust evenly so it doesn’t turn into uneven orange ski slopes.
– Let them cool completely before dusting or cutting. Warm bars plus powdered sugar equals glue.
– Parchment sling. I will shout this every time. You’re welcome, future you.
– 8×8 pan gives you thicker bars; 9×9 works too. Just shave a couple minutes off the bake.
– If your oranges are bland, add a teaspoon of lemon juice for sparkle. It’s the backup singer that saves the show.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Airtight container, 4 days in the fridge.
– Freeze cut bars on a sheet, then wrap individually. Thaw in the fridge, dust with sugar after thawing.
– Keep the powdered sugar off until serving if you’re storing—moisture turns it into a ghostly glaze.

✔Variations and Substitutions

– Blood orange for drama, Cara Cara for a sweeter, pinkish vibe, or clementines if that’s what your kid shoved in the cart.
– Coconut twist: swap 1/3 of the flour in the crust for fine shredded coconut.
– Chocolate shortbread crust. Yes, it works. Yes, it’s fabulous.
– Add a cranberry swirl for tart pop—just a few spoonfuls of cranberry sauce dragged through the filling.
– Gluten-free: use a 1:1 baking blend for the crust and a touch of cornstarch in the filling.
– Dairy-free: use a good vegan butter in the crust.
– Cut the sugar by 2–3 tablespoons in the filling if your oranges are sweet-talkers.

Frequently Asked Questions

Easy Orange Bars Recipe

Bright and tangy orange bars with a buttery shortbread crust, a silky citrus filling, and an optional orange glaze. Simple ingredients, big flavor, and perfect for any occasion.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter, melted crust
• ▢ 0.25 cup granulated sugar crust
• ▢ 1.5 cup all-purpose flour crust
• ▢ 0.25 tsp fine sea salt crust
• ▢ 1 cup granulated sugar filling
• ▢ 0.25 cup all-purpose flour filling
• ▢ 3 large eggs filling
• ▢ 0.5 cup fresh orange juice filling
• ▢ 1 tbsp orange zest, finely grated filling
• ▢ 1 tsp vanilla extract filling
• ▢ 0.125 tsp fine sea salt filling
• ▢ 0.75 cup powdered sugar glaze, optional
• ▢ 1.5 tbsp fresh orange juice glaze, optional
• ▢ 0.5 tsp orange zest, finely grated glaze, optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment, leaving overhang, and lightly grease.
• Make the crust: In a bowl, stir melted butter, 0.25 cup sugar, 1.5 cups flour, and 0.25 tsp salt until a soft dough forms. Press evenly into the pan.
• Bake crust for 15 minutes until set and lightly golden at the edges.
• Make the filling: Whisk 1 cup sugar with 0.25 cup flour. Whisk in eggs, 0.5 cup orange juice, 1 tbsp zest, vanilla, and 0.125 tsp salt until smooth.
• Pour filling over the hot crust and return to the oven. Bake 18 to 20 minutes, until the center is set with a slight jiggle.
• Cool in the pan on a rack for 60 minutes, then chill 30 minutes to firm. Lift out using parchment and cut into 16 bars.
• Glaze (optional): Whisk powdered sugar with orange juice and 0.5 tsp zest until smooth. Drizzle over cooled bars and let set 10 minutes.

Notes

For clean cuts, wipe the knife between slices. Bars keep covered in the refrigerator for 4 days or freeze up to 2 months. Use freshly squeezed juice and finely grated zest for the brightest flavor.