Orange citrus bars that are simply delicious! 7



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Move over lemon, you’ve got some competition! This orange bar recipe is loaded with a tonne of citrus flavour and is so easy to make. It uses a lot of orange zest in the filling; you’ll never want to go back to lemon bars again. As well, the crust is buttery and crunchy – what more could you want? It makes about 12 to 16 squares.



  • 125 grams unsalted butter, room temperature
  • 1 cup all purpose flour
  • 2 Tablespoons of sugar
  • 1/2 teaspoon of vanilla essence


  • 2 large eggs
  • 2 teaspoons of orange zest (1 – 2 oranges)
  • 3 tablespoons of freshly squeezed orange juice (1 orange)
  • 1 cup of sugar
  • 1/4 teaspoon of sea salt
  • 1/2 teaspoon of baking powder

Garnish – powdered sugar (optional)



  1. Preheat oven to 175C and grease 20 x 20cm baking pan with parchment paper.
  2. Combine butter, flour, sugar and vanilla and place in pan. Bake for 20 minutes or until brown


  1. Combine orange juice, zest, eggs, sugar, salt and baking powder. Whisk together until mixed.
  2. Pour filling onto hot crust and bake for 20-25 minutes or until filling is set.
  3. Let cool, cut into squares and dust with powdered sugar.

Tell us, will you try making this? Have you ever made orange bars before?

Originally published here

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. I’m a bit puzzled; from the photo it looks like a cake mixture on top of the base. However, while there is baking powder in the recipe, there is no flour – is that correct? I can’t guess how a mixture of basically juice, eggs and sugar would give a result that looks like the picture.

  2. I really wish this recipe was measured in cups and the oven temperature was in degrees.

    1 REPLY
    • It’s a bit confusing isn’t it. ‘All purpose flour’ and ‘powdered sugar’ are american terms but 175 C seems to be about right for a fan forced oven in Australia. The picture doesn’t seem to be of an orange bar dusted with powdered sugar to me. Worth a try just the same.

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