Orange Cream Bars

Orange Cream Bars takes roughly 45 minutes from beginning to end. This lacto ovo vegetarian recipe serves 16 and costs 38 cents per serving. One serving contains 221 calories, 3g of protein, and 12g of fat. 11 person have tried and liked this recipe. This recipe from Mels Kitchen Café requires butter, orange juice, egg yolks, and orange zest. A few people really liked this hor d'oeuvre. Overall, this recipe earns a not so spectacular spoonacular score of 11%. If you like this recipe, you might also like recipes such as Cranberry Orange Sour Cream Bars, Orange Sleepy Poppy Cupcake with Spiked Orange Cream Cheese Frosting, and Orange Scented Bomboloni with Pastry Cream and Chocolate Orange Dipping Sauce.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 325 degrees. Line a 9-inch square baking pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan, like little handles. Lightly grease the foil with cooking spray.Place the flour, sugar and salt into a medium bowl and whisk together. Scatter the butter pieces over the mixture and mix the ingredients together using a pastry blender or two forks until the mixture resembles coarse crumbs and large clumps hold together. (You can us a food processor for this step.)Scrape the dough into prepared pan and pat it into an even layer. Using a fork, prick the dough at 1-inch intervals. Bake for 30 to 35 minutes until golden brown around edges. Set pan on a wire rack and cool completely.Set a fine-mesh sieve or colander over a medium bowl and set aside. In a medium-sized heavy, non-reactive saucepan, whisk together the eggs, yolks, and sugar until well blended. Stir in the citrus juices, orange zest, salt and butter and cook over medium heat, whisking constantly, until the mixture thickens, 7 to 8 minutes (do not let it boil or it will curdle). Immediately strain the mixture through the sieve, pressing it through with a rubber spatula.Transfer ¼ cup of the curd to a medium bowl, cover and refrigerate. Scrape the remaining warm curd onto the cooled shortbread crust and spread it into an even layer. Place the pan in the fridge for 30 minutes, or until the curd is cool.Preheat the oven to 350 degrees.Whisk the sour cream, heavy cream, sugar and vanilla extract into the reserved 1/4 cup orange curd. Transfer ¼ cup of the topping to a small bowl and set aside. Scrape the remaining topping over the cooled orange curd layer and spread it evenly.Add a small amount of orange food coloring to the reserved ¼ cup topping, just enough to turn it a pale orange. Scrape this mixture into a small sealable plastic bag and seal the bag. Snip a tiny hole in one of the bottom corners of the bag. Pipe the colored topping in a free-form filigree pattern over the bars.Bake the bars for 10 minutes, just until the topping is set (inner filling will be very jiggly but that is ok – just make sure the topping is set). Place the pan on a wire rack and cool completely, then chill the bars for at least 2 hours (or up to a day).Using a thin sharp knife, cut the bars into 16 squares, wiping the blade after each cut. Serve chilled.

 

Step by step:

1. Preheat the oven to 325 degrees. Line a 9-inch square baking pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan, like little handles. Lightly grease the foil with cooking spray.

2. Place the flour, sugar and salt into a medium bowl and whisk together. Scatter the butter pieces over the mixture and mix the ingredients together using a pastry blender or two forks until the mixture resembles coarse crumbs and large clumps hold together. (You can us a food processor for this step.)Scrape the dough into prepared pan and pat it into an even layer. Using a fork, prick the dough at 1-inch intervals.

3. Bake for 30 to 35 minutes until golden brown around edges. Set pan on a wire rack and cool completely.Set a fine-mesh sieve or colander over a medium bowl and set aside. In a medium-sized heavy, non-reactive saucepan, whisk together the eggs, yolks, and sugar until well blended. Stir in the citrus juices, orange zest, salt and butter and cook over medium heat, whisking constantly, until the mixture thickens, 7 to 8 minutes (do not let it boil or it will curdle). Immediately strain the mixture through the sieve, pressing it through with a rubber spatula.

4. Transfer ¼ cup of the curd to a medium bowl, cover and refrigerate. Scrape the remaining warm curd onto the cooled shortbread crust and spread it into an even layer.

5. Place the pan in the fridge for 30 minutes, or until the curd is cool.Preheat the oven to 350 degrees.

6. Whisk the sour cream, heavy cream, sugar and vanilla extract into the reserved 1/4 cup orange curd.

7. Transfer ¼ cup of the topping to a small bowl and set aside. Scrape the remaining topping over the cooled orange curd layer and spread it evenly.

8. Add a small amount of orange food coloring to the reserved ¼ cup topping, just enough to turn it a pale orange. Scrape this mixture into a small sealable plastic bag and seal the bag. Snip a tiny hole in one of the bottom corners of the bag. Pipe the colored topping in a free-form filigree pattern over the bars.

9. Bake the bars for 10 minutes, just until the topping is set (inner filling will be very jiggly but that is ok – just make sure the topping is set).

10. Place the pan on a wire rack and cool completely, then chill the bars for at least 2 hours (or up to a day).Using a thin sharp knife, cut the bars into 16 squares, wiping the blade after each cut.

11. Serve chilled.

Nutrition Information:

covered percent of daily need