Karen's Lucious Orange-Lemon Bars

5 from 3 votes

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 Time10

Cook Time38

Total Time48

Course: Dessert, Dessert Bars

Cuisine: American

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

Servings: lemon squares; 2" x 2"

Author: Karen Sheer a zest for life

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