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!
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.
Nutrition
Calories: 160kcalCarbohydrates: 23gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 86mgSodium: 56mgPotassium: 62mgFiber: 0.3gSugar: 16gVitamin A: 257IUVitamin C: 5mgCalcium: 14mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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These look fabulous I want to make them! Like the orange and lemon flavors combined. A winner.
Thank you Marci – love these, hope you will too. 😀Karen