Orange Custard Bars

Egg Dishes, Orange Custard BarsA twist on the usual lemon bars, these orange-kissed treats are little tidbits of sunshine.

Orange Custard Bars
Makes about 18
  • Crust:
  • 1 cup unsalted butter, softened
  • ½ cup sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon kosher salt
  • Filling:
  • 8 large eggs, room temperature
  • 3 cups sugar
  • 2 tablespoons orange zest
  • 1 cup fresh orange juice
  • 2 tablespoons orange liqueur*
  • 1 tablespoon elderflower liqueur*
  • 1 cup all-purpose flour
  • Confectioners’ sugar, for dusting
  • Garnish: fresh mint
  1. Preheat oven to 350°.
  2. For crust: In a large bowl, beat butter and sugar with a mixer at medium-high speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.
  3. In a medium bowl, whisk together flour and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined. Gather dough into a ball, and shape into a disk. Press into bottom of a 13x9-inch baking pan.
  4. Bake until lightly browned, about 15 minutes. Let cool on a wire rack.
  5. For filling: In a medium bowl, whisk together eggs, sugar, orange zest and juice, and liqueurs. Add flour, whisking to combine. Pour mixture into prepared crust.
  6. Bake until set, 25 to 30 minutes. Let cool completely. Dust with confectioners’ sugar, and cut into bars. Garnish with mint, if desired. Cover and refrigerate for up to 5 days.
*We used Grand Marnier and St-Germain.

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