Orange Bars are exactly like lemon bars, but made with oranges instead. A shortbread crust is topped with a sweet orange custard. Easy and delicious!

A stack of Orange Bars with powdered sugar dusted on top. (Like lemon bars, but with oranges.)

Citrus Bars

There’s classic lemon bars and lime bars. I’ve even made grapefruit bars, so why not orange bars?!

I’m obsessed with these tangy-sweet citrus bars. That buttery shortbread crust and creamy fruit curd is so elegant, and yet so easy to make.

You can even make variations like strawberry lemon bars or coconut lime bars. The basic recipe is simple and the possibilities are endless.

Squares of orange bars on a cutting board with powdered sugar on top.

Orange Bars Recipe

Orange bars are the sweetest variation of citrus bars. They aren’t tart at all, but are creamy and sweet with a hint of orange essence.

These orange bars taste better the next day, after the bars have chilled completely and the orange zest and juice has had time to intensify.

When you have a lot of oranges, grab two of them and make this orange bars recipe. You will use the zest and juice to amplify the orange flavor. I also added a drop of orange gel paste to make the color pop. (Food coloring is optional, of course.)

If you want to further boost the orange flavor, you could add one of these three options:

  • 1/8 teaspoon orange essential oil
  • 1 teaspoon orange extract
  • 1 Tbsp frozen orange juice concentrate (thawed)
Top view of orange bars cut into squares on a cutting board.

How to Make Orange Bars

I like my citrus bars to be thin, so I use an 11×7-inch pan. If you don’t have this size pan, you can use a 9-inch square pan, or make 1.5x the crust and use a 13×9-inch pan.

Preheat the oven to 350 degrees Fahrenheit. Lightly grease or line an 11×7-inch baking dish with parchment paper that overhangs 2-inches on both sides. Then make the crust.

For the Crust

*Full recipe and instructions are in the printable recipe card at the end of the post.

Making a shortbread crust with a food processor and pressing the crust into the pan.
  • Combine the flour, powdered sugar, salt, and butter in a food processor or stand mixer.
  • Pulse/mix until mixture resembles fine crumbs that start to clump together.
  • Lightly spread the crumbs evenly, then press the crumbs onto the bottom of the prepared baking dish. Bake at 350˚F for 18-20 minutes, or until golden brown.

For the Orange Filling

Prepare the orange filling when crust is just about done.

Steps to make orange custard filling for bars (like lemon bars).
  1. Whisk together the sugar and flour in a bowl.
  2. Add the eggs, one at a time, whisking well after each addition.
  3. Add the zest, juice, and a drop or two of orange food coloring (if desired).
  4. Whisk together.
Pouring the orange custard filling onto the baked crust.
  • Pour filling over hot crust and bake an additional 20 minutes or until filling no longer jiggles, and edges brown.
Side view of orange bars on a cutting board. (Like lemon bars, but with oranges.)

Serving and Storing Orange Bars

  • Let orange bars cool completely in the pan, about 1 hour. Then cover and refrigerate the pan for at least 1-2 hours until cold. (Preferably overnight, so the orange flavor has time to intensify.)
  • Lift the bars out of pan with the parchment paper, for easy cutting and serving. I like to cut off the edges and then cut squares. Dust ready-to-eat squares with powdered sugar.
  • Store leftovers covered in the refrigerator for up to 1 week. Alternately freeze bars (not dusted in powdered sugar) in an airtight container with parchment paper separating the layers and pressed firmly on top of the bars for up to 3 months. Thaw bars separated on a plate at room temperature for 30 minutes, or covered in the fridge overnight.
Close-up of a stack of orange bars with powdered sugar dusted on top.

More Orange Desserts

If you loved this orange recipe, you might also like these orange desserts:

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

Close-up of a stack of orange bars with powdered sugar dusted on top.

Orange Bars

Prep: 15 minutes
Cook: 40 minutes
Chill Time: 2 hours
Total: 2 hours 55 minutes
Yield: 12 bars
Orange Bars are exactly like lemon bars, but made with oranges instead. A shortbread crust is topped with a sweet orange custard. Easy and delicious!
4.47 from 15 ratings
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Ingredients

Crust:

  • 1 cup (120 g) all-purpose flour, stir, spoon, & level
  • ¼ cup (30 g) powdered sugar
  • ¼ tsp salt
  • ½ cup (113 g) unsalted butter, (1 stick) cold, cut into 8 pieces

Orange Filling:

  • 1¼ cups (250 g) granulated sugar
  • ¼ cup (30 g) all-purpose flour, stir, spoon, & level
  • 4 large eggs
  • 1 Tbsp orange zest, no white pith (about 2 oranges)
  • ⅔ cup (159 ml) fresh orange juice, about 2 oranges
  • orange food coloring, optional

Equipment

Instructions
 

  • Preheat the oven to 350℉. Lightly grease or line an 11×7-inch baking dish with parchment paper that overhangs 2-inches on both sides. 
  • CRUST: Combine the flour, powdered sugar, salt, and butter in a food processor or stand mixer. Pulse/mix until mixture resembles fine crumbs that start to clump together. Lightly spread the crumbs evenly, then press the crumbs onto the bottom of the prepared baking dish. Bake at 350℉ for 18-20 minutes, or until golden brown.
  • FILLING: Prepare filling when crust is just about done. Whisk together the sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, juice, and a drop or two of orange food coloring (if desired). Whisk together.
  • Pour filling over hot crust and bake an additional 20 minutes or until filling no longer jiggles, and edges brown.
  • Let orange bars cool completely in the pan, about 1 hour. Then cover and refrigerate the pan for at least 1-2 hours until cold. (Preferably overnight, so the orange flavor has time to intensify.)
  • Lift the bars out of pan with the parchment paper, for easy cutting and serving. I like to cut off the edges and then cut squares. Dust ready-to-eat squares with powdered sugar.

Notes

  • Store leftovers covered in the refrigerator for up to 1 week.
  • Freeze bars (not dusted in powdered sugar) in an airtight container with parchment paper separating the layers and pressed firmly on top of the bars for up to 3 months. Thaw bars separated on a plate at room temperature for 30 minutes, or covered in the fridge overnight.
  • This can be made in a 9×9-inch square baking dish. Filling may take an extra 5-10+ minutes longer to bake.
  • This recipe can be made in a 13×9-inch pan, but you will need to make 1.5x the crust recipe, or the crust will be very thin.
  • For stronger orange flavor you may add one of these three options to the filling: 1/8 teaspoon orange essential oil, 1 teaspoon orange extract, OR 1 Tbsp frozen orange juice concentrate (thawed).
Serving: 1 bar, Calories: 179kcal, Carbohydrates: 37g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 63mg, Sodium: 77mg, Fiber: 1g, Sugar: 25g
Author: Amber Brady
Course: Bars and Brownies
Cuisine: American