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Told ya I’d be making shortbread with that orange curd! You’ve had lemon bars, right? Well, meet their cousin – orange bars. Crunchy shortbread crust, topped with a sweet citrusy custard. Count. Me. In! Once you have the orange curd already made, these bars take no time at all. Here’s what I did:

{See my Orange Curd recipe to begin.}

1 1/4 cup all purpose flour
1/2 cup confectioners sugar, plus extra for dusting
Pinch of salt
1 stick (1/2 cup) unsalted butter, room temperature

For starters, pre-heat your oven to 350 degrees.

In a food processor, gently pulse your flour, sugar, and salt just to combine. Add in the butter 1-2 tablespoons at a time. Once you’ve incorporated all the butter, pulse until you’ve reached a crumbly dough-like consistency. It should stick together between your fingertips. Now dump this dough into a square baking dish (8×8 or 9×9 work great) and chill in the fridge for a least a half hour. You want to make sure the dough is thoroughly chilled so the butter is cold when baking – this will give you a really crunchy, flakey shortbread! Bake the shortbread for about 15-20 minutes until it’s lightly golden. While it’s still warm, evenly distribute the orange curd on top and pop it right back in the oven for another 10-15 minutes until the curd is set. It should jiggle a bit, but stay in place. Let cool for an hour, cut into squares, and dust with the extra confectioners sugar.


Amy, xo.