Recipe courtesy of Molly Yeh
Recipe courtesy of Molly Yeh
Show:
Girl Meets Farm
Orange Bars with Sesame Crust
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- Level: Easy
- Total: 3 hr 45 min (includes cooling and chilling times)
- Active: 30 min
- Yield: 24 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 221
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 67 mg
- Sodium
- 59 mg
These are Molly’s orange twist on traditional lemon bars and also an ode to her admiration for all of the sesame found in Korean sweets. Bars are a Midwest dessert staple and Molly loves coming up with new recipes that are riffs on the originals. The orange in these is subtly sweet and the sesame crust makes them sing with nutty, buttery flavor.
- Level: Easy
- Total: 3 hr 45 min (includes cooling and chilling times)
- Active: 30 min
- Yield: 24 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 221
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 67 mg
- Sodium
- 59 mg
Ingredients
Crust:
Filling:
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Directions
- For the crust: Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Spray a 9-by-13-inch baking pan with cooking spray and line with parchment to overhang by 2 inches on the long sides.
- In the bowl of a food processor fitted with the blade attachment, add the flour, granulated sugar, cornstarch, orange zest and salt. Pulse to combine. Add the cold butter and pulse to incorporate, leaving pea-sized pieces. Just before the dough comes together, sprinkle the sesame seeds on top and pulse once or twice until just combined.
- Turn the dough out into the prepared baking pan. Using your hands, evenly distribute and press the dough to cover the bottom of the pan. Bake until set and just golden around the edges, 23 to 25 minutes. Set aside to cool.
- For the filling: While the crust bakes, in the bowl of a food processor fitted with the blade attachment, add the granulated sugar and orange zest and process until the sugar is a pale orange color. Add the flour and salt and pulse to combine. Add the eggs and process until creamy. Add the orange and lemon juices and process until just smooth (don’t over-process and make the mixture too foamy).
- Pour the filling into the baked crust. Bake until the filling is just set, about 20 minutes. Remove to a rack to cool completely, then refrigerate until set, at least 2 hours and up to overnight.
- Use the parchment paper overhang to remove the bars from the pan. Dust the top with confectioners' sugar and cut into 24 squares.
- The bars will keep for 2 or 3 days in a sealed container in the fridge. (If you are layering them, put parchment between the layers so they don’t stick to each other.)
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