Orange Custard Shortbread Bars Recipe

Orange Custard Shortbread Bars Recipe
One day I used lots of egg whites and was searching for recipes using egg yolks; with the price of eggs, it would be stupid to throw the yolks away. As I was searching, I ran across a recipe for Orange Custard Squares from Rock Recipes, a website that I have been enjoying for years. Since I know their recipes are unique to Newfoundland, which is a fun change from the same old-same old, I used my excess egg yolks in my adapted version of orange custard squares which I call Orange Custard Shortbread Bars.
Although there is a two-step process for making these treats and it requires a saucepan on the stove to make the custard, it’s easy to make. Custard powder is available at most larger grocery stores, and always at Asian groceries.

32 Bars

5 tablespoons custard powder
1/2 cup sugar
1 orange, juice and zest
1/2 cup orange juice concentrate
1 3/4 cups water
3 egg yolks
1 teaspoon vanilla
2 tablespoons butter

2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1 cup butter

  1. Preheat oven to 350°; spray a 9" x 13" shallow baking dish or 1/4 sheet pan with non-stick spray and line with parchment.
  2. Filling: In a saucepan , whisk together the custard powder and 1/2 cup sugar.
  3. Add the juice of the orange and orange zest.
  4. Whisk in the orange juice concentrate and 1 cup water.
  5. Bring to a boil, whisking constantly, until thickened; turn off the heat.
  6. Mix the remaining 3/4 cup water and egg yolks; whisk the mixture into the orange mixture.
  7. Turn on the heat and cook until well-mixed and thick.
  8. Remove from the heat, add the vanilla and butter, and whisk until the butter has melted.
  9. Shortbread: place the flour, baking powder, salt, and 3/4 cup sugar in a food processor; process for a few seconds to mix.
  10. Add the butter and pulse until the mixture looks like cornmeal.
  11. Measure 3 cups of the mixture into the prepared baking dish; press down evenly.
  12. Spread the orange filling over.
  13. Crumble the remaining shortbread mixture over the orange filling.
  14. Bake 40-45 minutes or until golden. Remove from the oven and cool before cutting into 32 bars.

Amount Per Serving
Calories 139 Calories from Fat 63
Percent Total Calories From: Fat 46% Protein 4% Carb. 50%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 37 mg
Sodium 96 mg
Total Carbohydrate 18 g
Dietary Fiber 0 g
Sugars 8 g
Protein 1 g

Vitamin A 6% Vitamin C 14% Calcium 0% Iron 1%

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