A Creamy and Glossy Zesty Filling sits on top of a Press- In Shortbread Crust. Orange together with Lemon naturally flavors the bars with the happiness and look of sunshine!

My Orange-Lemon Bars features a Press-In Buttery Shortbread Crust with a Tangy & Zesty Curd with a smooth creamy consistency.

The Method:
The Curd ingredients are whisked together and simply cooked on the stovetop until thickened and glossy – then poured over the partially baked crust and baked for 8 minutes.

Adding Orange juice with Lemon juice mellows the lemon “tang” a bit… just love this flavor!

I am showing you this step using two bowls, one with the lemon mixture, one with the orange mixture.
In the written recipe – ONE bowl is used, the flavors are combined. I would use the two bowl method IF the orange juice has an intense orange color; then they could be added to the crust and swirled for color definition. 

I leave the orange & lemon rind in the filling – I like the look and texture! (And I do not stainer the curd)

You can see the shine and creaminess of the orange-lemon curd being added to the shortbread crust before it is gently smoothed.

These bars are made for Lemon Lovers!
With the powerful flavor combining Orange + Lemon ~ Juice and Zest!

Not overly sweet… half orange juice in the recipe mellows the tang a bit. 

To Make Candied Orange or Lemon Peel:

• Place the julienned rind of orange or lemon in a small pot, cover with filtered water. Bring to a boil. Strain and repeat – cover with filtered water again, strain. In the pot add 1/2 cup sugar and 1/4 cup filtered water. Bring to a boil, stirring until the sugar has dissolved.

• Add the drained lemon rind and simmer for 15 minutes until the lemon rind is translucent. Remove to a small bowl to cool. When cool, add 1/2 cup sugar to a medium sized plate. With a fork, take out a few pieces of rind, roll in sugar to coat, remove dipped pieces to a large plate lined with waxed paper and cool until firm.

These are the perfect ending to a meal and fabulous to make for a party…who can resist these bars?

To Freeze:
IF CUT: Place them on a sheet pan and freeze individually, then add to a food container with a good seal.
IF LEFT WHOLE (uncut): add to a food container with a good seal, cut, thaw and serve.

Enjoy the JOY these Orange-Lemon Bars bring!
Karen

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Also see:
The Whole Category: Zesty Citrus Recipes

Karen's Lucious Orange-Lemon Bars

A creamy and glossy zesty filling sits on top of a press- in shortbread crust. Orange together with Lemon naturally flavors the bars with the happiness and look of sunshine!

Prep Time: 10 minutes minutes

Cook Time: 38 minutes minutes

Total Time: 48 minutes minutes

Servings: 30 lemon squares; 2" x 2"

Author: Karen Sheer a zest for life

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Ingredients

Shortbread Crust:

• 1 3/4 cups flour
• 1/3 cup pure cane sugar
• 1 1/2 sticks cold unsalted butter I use organic (12 Tablespoons)
• 1/4 teaspoon sea salt

Orange-Lemon Curd Filling:

• 2 cups pure cane sugar
• 1/4 cup flour
• 1 teaspoon cream of tartar
• 1/4 teaspoon sea salt
• 6 large eggs I use pasture raised
• 6 large egg yolks
• 2/3 cup freshly squeezed orange juice I used clementine oranges
• 2/3 cup freshly squeezed lemon juice
• 1 tablespoon orange rind minced
• 1 tablespoon lemon rind minced

Instructions

Shortbread Crust:

• Preheat oven to 350 degrees. Add a piece of parchment paper to a 13" x 9" pan*, lightly grease bottom and sides. (Line the pan with enough paper to overhang by on inch, both long edges.
• Add flour, sugar and sea salt in a medium sized bowl. Add butter in tablespoons and cut with a pastry blender until the mixture resembles fine crumbs. Bring together the dough quickly with your hands and add to the prepared pan.

  I smooth the top the the bottom and a 1 cup measuring cup. Bake until lightly golden about 22 minutes.

Orange-Lemon Curd Filling:

• In a large sauce pan - add sugar, flour, cream of tartar and salt. Combine with a wire whisk.

  Add whole eggs and yolks and whisk until well combined. Add orange juice, lemon juice and with rinds. Whisk to combine until smooth.
• Place pan on stove and set temperature to medium-low. Whisk the curd filling consistently - will start to thicken in a few minutes. Pay attention when it starts to thicken and whisk all the time until nice and thickened, about 8 minutes.

  The curd is done when glossy and thick. Test with a digital thermometer, done at 160 degrees. Remove from heat.
• Add the warm curd to the shortbread crust. Smooth the top slightly - I like to swirl the top for a little texture.
• Bake the bars in the oven for 8 minutes until set. Let the bars cool on a rack. When cool, cover tightly with foil and refrigerate at least 2 hours before cutting.

Cut Bars & Serve:

• Carefully lift the bars from the pan and add to a cutting board. Cut into even 2" squares with a serrated knife.

  Top with orange or lemon candied rind if desired.

Notes

*Lining pan: Line the pan with enough paper to overhang by one inch on both long edges. I secure with small pieces of masking tape to keep paper tight. I like this method over using aluminum foil to line. 

Orange-Lemon Bars freeze well wrapped in waxed paper.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Dessert, Dessert Bars

CUISINE: American

KEYWORDS: Luscious Orange & Lemon Bars, Orange & Lemon Bars, Orange-Lemon Bars with Shortbread Crust

Nutrition Facts

Karen's Lucious Orange-Lemon Bars

Amount per Serving

Calories

160

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

86

mg

29

%

Sodium

 

56

mg

2

%

Potassium

 

62

mg

2

%

Carbohydrates

 

23

g

8

%

Fiber

 

0.3

g

1

%

Sugar

 

16

g

18

%

Protein

 

3

g

6

%

Vitamin A

 

257

IU

5

%

Vitamin C

 

5

mg

6

%

Calcium

 

14

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.