Orange Dream Bars

4 from 8 votes

Move over lemon, Orange Dream Bars are IN THE HOUSE.

Orange Dream Bars - this easy recipe is like a lemon bar but with orange! Sweet and tart, they're the perfect dessert recipe!


I’ve talked at length before about how, while I love my house and my friends here in Sacramento, I really, really don’t want to live here forever. My heart belongs to the San Francisco Bay Area, the ocean, and the fog. It would also be easier for my husband if we lived in the bay area, because there aren’t many IT jobs where we live. Luckily, he’s been able to work from home for the last 10 years, but you never know how long that will last. Also, if I have to live in this heat until I die I might go insane.

We stay here because it’s affordable and because our daughter is happy here. She’s settled in a school, with friends, and we don’t want to uproot her. My husband moved a lot when he was a kid and never wants to do that to Jordan if he doesn’t have to. So, until she graduates from high school we just enjoy occasional weekends trips to Half Moon Bay and San Francisco, and we plan how we’re going to win the lottery and buy a house by the beach in 9 years. And, you guys, my husband had the BEST idea last week and I think we can actually make it come true.

Orange Dream Bars Recipe

Real estate in Half Moon Bay (and the entire bay area) is INSANE. Like, in my parent’s neighborhood (Burlingame) it would cost $5,000/month to RENT a 2BR/1BA house. It’s insane. We know that we’ll never be able to afford a house there, because starter homes are upwards of $800,000 (and that’s usually one that needs a ton of work). Mel’s idea was to buy some land now, then figure out a house later. It’s kind of like buying a house in two parts and it’s genius. You know why? Wait for it…

…Because when we can finally move to our dream house by the beach we can fill the land with Tiny Houses, since we probably won’t be able to afford to pay $300 per square foot to build. A village of tiny homes on our lot by the ocean. Isn’t it genius? My village would have:

A tiny living room house: living area, family room, kitchen, bathroom. No loft, just super high ceilings with a pantry stocked sky high full of food blogger props.

A master bedroom house: where we’d sleep, with a little sitting area and a bathroom.

An office tiny house: Room for two desks, a bathroom, and a loft for guests.

And, finally, a guest room/Jordan’s room tiny house: another master bedroom house, for guests.

Heck, maybe I’ll even add in a kitchen/photography only tiny house. JUST FOR ME.

It’s GENIUS. A village of tiny homes, all on one lot, walking distance to the ocean.

I’ll sit on my tiny porch and eat Orange Dream Bars all day long while I live my dream.

Orange Dream Bars - this easy recipe is like a lemon bar but using orange! The perfect citrus recipe, tart and sweet with a shortbread crust.

These bars are super simple to make and they’re so good. If you like lemon bars, you’re going to LOVE these. In fact, I used my lemon bar recipe, but I used orange juice instead! They’ve got a thick shortbread crust, which is super important for any citrus bar. I used fresh orange juice and zest in the filling. The filling is simple to make – you just whisk eggs and sugar and the orange juice and zest and poor it over a partially baked hot crust. Once the bars cook and cool the filling is like a nice thick orange curd. They taste like sunshine and the morning all in one, sun-bursting in your mouth!

I used fresh mandarin oranges for the bars, but you can use any fresh oranges that you like best. We get lots of mandarins here in Sacramento, so they’re almost always readily available. Naval oranges would be great too! Skip the OJ with breakfast and have an orange dream bar instead… 🙂

Orange Dream Bars

Orange Dream Bars - this easy recipe is like a lemon bar but using orange! The perfect citrus recipe, tart and sweet with a shortbread crust.
4 from 8 votes
Total Time 1 hour
Yield 24 bars
Serving Size



  • 1 cup unsalted butter
  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt


  • 1/2 cup fresh squeezed orange juice I used mandarins, about 6 of them
  • 1 teaspoon orange zest
  • 1 1/2 cups granulated sugar
  • 1/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 4 large eggs
  • Powdered sugar for topping


  • Preheat oven to 350F. Line a 9x13” pan with foil or parchment paper and spray with nonstick cooking spray.
  • Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. (If you’re using a hand mixer it will take extra time.) Press the crust into the bottom of the prepared pan. Bake for 18 minutes.
  • A few minutes before the crust comes out of the oven, prepare the filling. Place all filling ingredients into a blender jar and blend until smooth, a few seconds to almost a minute, depending on your blender.
  • Carefully pour filling over evenly over hot crust. Return to oven and bake until the top is no longer jiggly, about 20-23 minutes. Cool completely before dusting with powdered sugar and slicing into bars.

Nutritional information not guaranteed to be accurate

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47 CommentsLeave a comment or review

  1. Yummmmy!
    I literally made these Orange Dream Bars tonight. I didn’t need to use any parchment or cooking spray because I used my Temp-tations 9×13″ rectangle baking dish (in Cranberry Floral Lace) and the recipe turned out great! (I did double the filling amounts because I always double the filling in the Lemon Bars too).

    I also used my Vitamix to mix the filling, which I hadn’t thought of doing until you mentioned using a blender. And I also used cold butter cut up into quartered slices and a pastry fork. The crust turned out nice and flakey (I always use cold butter for crusts).

    We’re in So. Calif. and have two lemon trees (Meyer & Eureka) and a Valencia orange tree so I’m always looking for new recipes to use lemons & oranges (separately or together). We also have a Gordon Apple tree, but it’s unpredictable when we’ll have a good crop. I suspect the next crop will be good due to all the rain we’ve gotten this winter (thank goodness!).

    I’ve printed out several of your recipes for lemons (I’m wild about lemons too! LOL).

    Thank you so much!

  2. My pastor gives out buckets of oranges from his tree every weekend and I wanted to make something delicious to say thank you. This recipe sounds very delicious and easy to make. Also, your idea of purchasing land and then building the house later may sound “lofty” (pun intended), but it is an excellent idea. My husband and I purchased land in northern California and then ten years later finally built our dream house. We were able to pay cash for the land, so the land was owned free and clear and we were able to use the land value as the down payment on the construction loan. It worked out beautifully. So, I’m here to tell you your 2-part plan to own a home in your dream area is an excellent plan. And, more than that, you have a brilliant idea about building the tiny houses. I wish I had thought about that. I wish you all the success in your dream venture.

    1. Marlene, You did the smartest thing. We, too, purchased our land 20 years ago, and twelve years ago built our dream home. If a couple plans to build in the future and wants an acre or more, buy the land now, if you can. In the future , you can always change your mind and sell it. By the way, the orange bars are dreamy.

  3. I made this and it came out tasting like sweet eggs literally!!! I’m very disappointed because I was looking forward to these

  4. Super light and fluffy recipe! Very delicious and the perfect way to end the evening off right. I was really looking forward to these as they baked and honestly I wasn’t disappointed.

  5. These are absolutely amazing – Lemon bars move on over – I could compete with the local bake shop with these orange dream bars. Thanks for the recipe.