Honeybell Orange Bars

orange bars

When life gives you lemons, make lemonade.

When you buy a 5 lb sack of Navel Oranges on sale at Shoprite, come home to find you already have 9 Clementines in your refrigerator’s crisper, and the next day receive a package of 2 dozen Honeybells shipped fresh from your grandparents in Florida, make these Orange Bars.


Yield: 24

For the crust:

1/2 lb. butter, room temp

1/2 c. sugar

1 3/4 c. flour

pinch of salt

For the filling:

4 eggs

4 egg yolks

3 juicy oranges, juice and zest

3 c. sugar

1 c. flour

Confectioner’s sugar for dusting tops

In a stand mixer or with electric mixers, cream together the butter and sugar. Add in the flour and salt and continue mixing until a ball of dough forms. Press dough into an ungreased 13x9in pan. Flour your fingertips to make it easier. Bake at 350 for about 15 minutes. Remove from oven.

For the filling, whisk together the eggs, yolks, sugar, orange zest, and juice of 3 oranges (should be 1 c. of juice, if not, top it up with OJ.) Whisk in flour til combined. Pour mixture on top of prebaked crust. Return to oven and continue baking at 350 for 30 minutes.

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