Ingredients
Scale
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
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.