Perfect for spring baking.

These Orange Bars are a twist on classic lemon bars, with a custardy citrus filling layered over a shortbread crust. Fresh orange juice and zest bring the vibrant flavor for this one! They’re simple and great for a switch on your spring baking.

Orange Bars

Lemon bars are such a nostalgic dessert bar for me. For whatever reason they remind me of my catholic school’s bake sale growing up. We never really made them at home but between the yearly sales and friend’s houses, I ate my fair share of lemon bars.

So why orange bars? I wanted to try a sweeter version of lemon bars. I love the acidity of them, but for those that aren’t fans of that sharp lemon bite, this gives them an option too!

A tray of orange bars all sliced up on parchment paper with a powdered sugar shaker and knife.

Ingredients

Fresh citrus is the star of these orange bars.

Shortbread Crust Ingredients

all purpose flour
unsalted butter
vanilla extract
granulated white sugar
powdered sugar
kosher salt – I use Diamond Crystal in all my recipes

A glass bowl of flour, blue bowls of sugars, sticks of butter, and a small glass bowl of salt.

Orange Filling Ingredients

fresh orange juice – definitely use fresh here, store bought orange juice does not have the same fresh flavor
orange zest
fresh lemon juice – fresh is important!
eggs
granulated white sugar
all purpose flour
kosher salt
powdered sugar – for topping once baked and cooled

A bowl of white sugar, a lemon, three oranges, 4 eggs, salt and flour in a glass bowl.

How to Make Orange Bars

Make the Crust: Mix together the flour, sugar, and salt. Add the softened butter and vanilla, then press into your lined pan and bake until lightly golden.
Make the Filling: Whisk the eggs and sugar until smooth, then mix in the flour and salt. Stir in the orange juice, zest, and lemon juice.
Bake: Pour the filling over the warm crust and bake until just set in the center.
Cool, Slice, Finish: Let cool completely before slicing, then dust with powdered sugar.

A glass bowl of mixed shortbread crust, then pressed into a pan with a glass bowl of orange filling being added on top of the crust.

How to Make Orange Bars Ahead of Time

These Orange Bars are even better the next day making them the perfect make ahead dessert.

Let cool completely before storing covered in the refrigerator. Bring them to room temperature, about 30-45 minutes before serving.

You can wait to dust with powdered sugar until just before serving for best results.

Loving all the citrus goodies right now? These Lemon Ricotta Cookies melt in your mouth and are a seasonal favorite.

How to Freeze Orange Bars

I do prefer this recipe made and eaten fresh.

You can store wrapped in the freezer for up to a month. Defrost in the fridge overnight and wait to dust with powdered sugar until you’re ready to serve!

Rows of orange bars on parchment topped with powdered sugar.

Equipment I Use to Make Orange Bars

9×13 Pan – my favorite 9×13
Handheld Citrus Juicer – for juicing the oranges and lemon
Microplane – to zest the oranges!

Frequently Asked Questions

Why are we adding lemon juice if these are orange bars?

It contributes to the flavor and helps them not be overly sweet.

Can I use bottled orange juice?

Fresh is strongly recommended for the best flavor here.

Orange Bars

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Author: Aimee Iorio

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Ingredients

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Crust

1 ¾ cups all purpose flour
12 tablespoons unsalted butter, softened
½ teaspoon vanilla extract
¼ cup granulated sugar
¼ cup powdered sugar
¼ teaspoon kosher salt

Filling

1 cup fresh orange juice, strained, about 3 large oranges
Zest of 2 large oranges
1 tablespoon fresh lemon juice
4 large eggs, room temperature
1 ¼ cups granulated sugar
1/3 cup all purpose flour
¼ teaspoon kosher salt
Powdered sugar, for topping

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Instructions

Preheat the oven to 350°F. Line a 9×13 pan with parchment paper, leaving an overhang for easy removal.
In a bowl, mix 1 ¾ cups all purpose flour, ¼ cup granulated sugar, ¼ cup powdered sugar, and ¼ teaspoon kosher salt. Add 12 tablespoons softened butter and ½ teaspoon vanilla. Mix until crumbly and press evenly into the parchment lined pan.
Bake for 16-20 minutes, until lightly golden at the edges.
While the crust bakes, whisk together 4 eggs and 1¼ cups sugar until smooth. Whisk in 1/3 cup flour and ¼ teaspoon kosher salt. Stir in 1 cup strained orange juice, the zest of 2 oranges, and 1 tablespoon lemon juice.
Pour the filling over the warm crust. Bake for 22-26 minutes, until the center is just set.
Cool completely, at least 2 hours, before slicing. Finish with a dusting of powdered sugar.

Orange Bars

Perfect for spring baking.

Orange Bars