Orange Citrus Bars

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Orange Citrus Bars Orange Citrus Bars Recipe Courtesy of

Servings: about 2 dozen
Prep Time: 25 min
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

1   orange, zested
1/2 teaspoon baking powder
1/3 cup orange juice
4   large eggs
2 cup granulated sugar
1 cup cold butter, cubed
1/2 cup confectioners’ sugar
2 1/4 cup all purpose flour, divided

Orange Citrus Glaze:
4 cup confectioners’ sugar
1/2 cup orange juice
1/2 cup orange, zested





Preheat oven to 325 degrees F.

In a large bowl, combine 2 cups flour, and confectioners’ sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into bottom of a 13 by 9 by 2-inch baking pan. Bake 20 minutes, or until lightly browned.

In a medium bowl, whisk together sugar, eggs, and juice until well mixed. Add 1/4 cup flour and baking powder, stirring to combine. Sprinkle in some orange zest.

Pour into hot baked crust, and bake 25 minutes, or until set. Cool the lemon bars, so you may top with orange citrus glaze.

For the Orange-Citrus Glaze:
Add 4 cups of powdered sugar and 1/2 cup orange juice together, so that it combines to make a nice creamy glaze sauce consistency. Add orange zest. When all ingredients are mixed well, pour onto the citrus bars.

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Publication: Paula's Home Cooking/Jan/Feb 2007 issue

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Reader Comments:


Paula I am so Glad you are making a come back!! I watch all your shows, have your mag.,two of your cookbooks!!! Also we spent our 50th Wedding Anniversary eating at your restaurant, shopping in your store!! The next day we went to Bubba's Oyster House and had Fried Oysters!! Both meals were delicious!!! I want to know how you lost all that weight?? I have weight problem , I'm 73yrs. Old and can't seem to lose any. Help me Please..

By Ruth. Nettles on December 28, 2013


I love this "tweaked" recipe !! The sweetness was killing me, so I cut back on the sugar (use 1 & 1/3 cup) and bypassed the Citrus Glaze altogether ! I then added 1 & 1/2 cups of fresh Blueberries to the whisked sugar mixture. When baked and cooled, I sifted Confectioners' sugar over the top. What a refreshing and delicious dessert !!!

By Chrissie L. on September 01, 2012


Oh my goodness these are the best. I tried the recipe and the first time I made these I just looked at the ingredients and threw everything together and baked it, except for the frosting. They turned out cake like and were kinda bland for some reason. Then the next time I made them I FOLLOWED the recipe and boy oh boy what a difference. They are RICH however and with me being diabetic I could only have a sliver of this great recipe. My Home Group Leaders Loved them too. Thank You Paula for this recipe.

By Kay on April 20, 2012


I just love your shows and your whole family. I can't wait to try these bars. My family loves the Glazed Honey Bar reciepe.

By Terry Warren on April 13, 2012


Paula, I think there is a typo in the Orange Citrus Bar recipe. It refers to letting the Lemon Bars cool. Let me know if this is an error or if I am misreading the ingredients. Thanks!! Janet Van Epps

By Janet Van Epps on April 13, 2012


I just purchased your magazine the Special collector's issue QUICK & EASY Meals. I just love it ! The White chocolate banana pudding, and the Loaded baked potato casserole.Yummy! Just love all your receipes. I am hooked! LOL

By Michelle Campbell on April 13, 2012


I made these and the bars are yummy, but the recipe makes WAY too much glaze...I wound up scraping most of it off because it was overwhelmingly sweet. I would make perhaps 1/4 of the glaze and simply drizzle it over the finished bars. Also I zested 2 oranges and put half the zest in the bars and half in the glaze. It seemed about right. I think with less glaze probably one orange would be fine.

By Julie on June 29, 2011


@ Betty, you're right it, is sort of ambiguous, but if you read the glaze directions it refers to a 1/2 cup of orange juice and then later adding in the zest.

By Sarah on May 26, 2011


What does 1/2 cup orange, zested mean? Does it mean 1/2 orange or what?

By Betty on March 02, 2011


I used lemon and lemon zest...fabulous!!!!

By Anonymous on November 11, 2010

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