Orange Bars

Ingredients:
Crust:
1 cup (120 g) all-purpose flour, stir, spoon, & level
¼ cup (30 g) powdered sugar
¼ tsp salt
½ cup (113 g) unsalted butter, cold, cut into 8 pieces

Orange Filling:
1¼ cups (250 g) granulated sugar
¼ cup (30 g) all-purpose flour, stir, spoon, & level
4 large eggs
1 Tbsp orange zest, no white pith (about 2 oranges)
⅔ cup (159 ml) fresh orange juice, about 2 oranges
orange food coloring, optional

Instructions:
Preheat the oven to 350℉. Lightly grease or line an 11×7-inch baking dish with parchment paper that overhangs 2-inches on both sides.
CRUST: Combine the flour, powdered sugar, salt, and butter in a food processor or stand mixer. Pulse/mix until mixture resembles fine crumbs that start to clump together. Lightly spread the crumbs evenly, then press the crumbs onto the bottom of the prepared baking dish. Bake at 350℉ for 18-20 minutes, or until golden brown.
FILLING: Prepare filling when crust is just about done. Whisk together the sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, juice, and a drop or two of orange food coloring (if desired). Whisk together.
Pour filling over hot crust and bake an additional 20 minutes or until filling no longer jiggles, and edges brown.
Let orange bars cool completely in the pan, about 1 hour. Then cover and refrigerate the pan for at least 1-2 hours until cold. (Preferably overnight, so the orange flavor has time to intensify.)
Lift the bars out of pan with the parchment paper, for easy cutting and serving. I like to cut off the edges and then cut squares. Dust ready-to-eat squares with powdered sugar.

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