After all the cold weather we’ve had here, it’s about time that spring is coming! There’s no better way to celebrate than by making these orange creamsicle bars. It’s a classic cookie crust that melts in your mouth, then on top is a baked orange curd which is smooth and flavourful. On top is some fluffy whipped cream to give it some orange creamsicle vibes! I seriously had to restrain myself from eating all of them, they were very tasty.
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#shorts #homemade #orange #diy #yummy #cooking #baking #foodie #foryou #foryoupage #fyp #recipes #cook #cookingtips
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⭐️•Recipe Makes 16 Bars•⭐️
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🍪•Cookie Crust•🍪

➡️ 1 2/3 Cups (200g) Flour
➡️ 1/3 Cup (40g) Powdered Sugar
➡️ 1/4 Cup (30g) Cornstarch
➡️ 1/4 Teaspoon Salt
➡️ 3/4 Cup (170g) Softened Butter

🍊•Orange Filling•🍊

➡️ 5 Eggs
➡️ 1 Tablespoon Cornstarch
➡️ 3/4 Cup (150g) Sugar
➡️ 3 1/2 Teaspoons Orange Zest
➡️ 1 Cup (250mL) Fresh Orange Juice
➡️ 1/4 Teaspoon Salt

🍦•Whipped Cream•🍦

➡️ 1 Cup (250mL) Heavy Cream
➡️ 2 1/2 Tablespoons (19g) Powdered Sugar
➡️ 1 1/4 Teaspoons Vanilla
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1️⃣. In a bowl, mix softened butter, flour, powdered sugar, cornstarch and salt until it comes together. Press in a parchment lined deep dish (9x9) pan and bake at 350 Fahrenheit for 20-25 minutes until lightly golden.

2️⃣. For the baked curd, mix sugar and orange zest, then rub the zest into the sugar. Add eggs, orange juice, salt, cornstarch and mix until smooth.

3️⃣. Pour curd on top of crust (it’s ok if it’s warm) then bake again at 350 Fahrenheit for 20-25 minutes until the curd is set and slightly jiggly. Allow to cool then chill in the fridge for at least 2 hours.

4️⃣. For the whipped cream, whip cream to soft peaks, add powdered sugar and vanilla then whip to medium stiff peaks. Cut the bars into squares then top with whipped cream.
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🍽•Extra Tips & Advice•🍽

➡️ The cornstarch doesn’t just help thicken the curd, it also helps to ensure you get nice clean cuts on your bars.

➡️ Be careful not to over-bake the bars as the curd can separate and become gritty. Bake until it just slightly jiggles in the centre.

➡️ When cutting, use a slightly damp knife to prevent the bars from sticking to the knife.

➡️ Don’t over-whip the cream or else it will have a buttery mouthfeel. As soon as it stiffens up, stop whipping.

➡️ Baking the crust initially is crucial to ensure that it bakes fully & stays nice and crisp once the bars are done.

➡️ When preparing your pan before baking, make sure that you have 2 rectangular pieces of parchment going across (1 being horizontally and 1 being vertically overtop of each other) with a 1 inch flap on top to make releasing these much easier.
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If you would like to see more of my creations and recipes, check out my Instagram, Facebook and TikTok pages. Lots of stuff to see there:
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(Video edited using Instagram)

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