1/4 c flour
1/2 c powdered sugar
2 c sugar
1 c cold butter (cubed)
4 large eggs
1/3 c orange juice
1/2 t baking powder
1 orange (zested)
Icing:
4 c powdered sugar
1/2 orange juice
1/2 orange (zested)
Crust:
Preheat oven to 325 degrees. In a large bowl combine 2 cups of flour and powdered sugar. Cut in butter to mixture, until crumbly. Press evenly into the bottom of a 13 x 9 inch baking pan.
Bake for 20 minutes or until lightly browned.
Filling:
In a medium bowl, whisk together: sugar, eggs, and juice until well blended. Add 1/4 c flour and baking powder. Stir until combined. Sprinkle in some orange zest. Pour into hot baked crust. Then bake 25 minutes or until set. Let cool before placing icing on top.
Icing:
Add 4 cups of powdered sugar and 1/2 c orange juice together, so that is combines to make a nice creamy glaze sauce consistency. Add orange zest. When all ingredients are mixed well, pour onto the citrus bars.
Paula Dean
1 c cold butter (cubed)
4 large eggs
1/3 c orange juice
1/2 t baking powder
1 orange (zested)
Icing:
4 c powdered sugar
1/2 orange juice
1/2 orange (zested)
Crust:
Preheat oven to 325 degrees. In a large bowl combine 2 cups of flour and powdered sugar. Cut in butter to mixture, until crumbly. Press evenly into the bottom of a 13 x 9 inch baking pan.
Bake for 20 minutes or until lightly browned.
Filling:
In a medium bowl, whisk together: sugar, eggs, and juice until well blended. Add 1/4 c flour and baking powder. Stir until combined. Sprinkle in some orange zest. Pour into hot baked crust. Then bake 25 minutes or until set. Let cool before placing icing on top.
Icing:
Add 4 cups of powdered sugar and 1/2 c orange juice together, so that is combines to make a nice creamy glaze sauce consistency. Add orange zest. When all ingredients are mixed well, pour onto the citrus bars.
Paula Dean
