Orange Custard Bars
Serve these toothsome bars for dessert or a coffee klatch. They’re moist, so provide a fork and plate. They can get sticky in hot, humid weather so keep them cool and, for food safety, refrigerate leftovers. No mixer required and there is only one bowl to wash.
2 ½ cups flour
½ cup sugar
2 sticks butter
½ cup orange juice concentrate, thawed
1 cup sugar
½ teaspoon baking powder
Confectioner’s sugar for sprinkling
Put 2 1/4 cups flour and ½ cup sugar in a bowl and cut up cold butter into it. Using two knives, scissors fashion, or a pastry blender, cut butter into flour mixture until mealy. Spray a 9 X 13-inch baking pan and press flour mixture in an even layer.
Bake until lightly browned, about 20 minutes, at 350 degrees. In the same bowl whisk eggs, orange juice concentrate, 1 cup sugar, 1/4 cup flour and baking powder until smooth and pour into crust. Bake another 20-25 minutes until set and golden brown. Cool completely, cut in squares and sprinkle with confectioner’s sugar. Makes 36 bars.
See Janet Groene’s Campground Potluck Recipe of the Week at Camp And RV Cook