When picking a summertime dessert, I always gravitate to something fruity. There’s nothing quite as refreshing as a sweet and tangy treat on a hot day! I recently made up a batch of these Orange Magic Custard Bars for a backyard get-together and they were perfect for the occasion. If you aren’t familiar with magic custard, it’s a dessert made with one batter that separates into three layers: a base, a custard layer, and a sponge cake top. It’s magic! With the addition of zesty orange and a splash of almond extract, they’re completely irresistible.
To start things out, you’ll separate the egg yolks and egg whites. Whip the whites until stiff peaks form (this is easier with room temperature egg whites!). The rest of the batter will come together in another bowl with plenty of orange zest and a generous pour of orange juice. For the final step, gently mix the egg whites in. No need to get the batter completely smooth, we want those clumps of egg whites.
Pour the mixture into a parchment-lined 8×8-inch baking dish, and let the oven work its magic. After 45-50 minutes at 325 degrees F, the bars should have just a slight jiggle in the center. Watch carefully because you don’t want to overcook these babies! Let the bars fully cool before slicing to ensure you get those beautiful clean layers. Give this tangy recipe a try the next time you need a fun dessert and you won’t be disappointed!
Orange Magic Custard Bars
- Yield(s): Serves 9-12
- 15m prep time
- 45m cook time
Ingredients
- 4 egg whites
- 4 egg yolks
- 1 ¼ cup powdered sugar
- ½ cup butter, melted and cooled
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup all-purpose flour
- 1/2 cup orange juice
- Zest of 1 orange
- 1 teaspoon orange extract
- 1 ½ cups warm whole milk
- Optional: 2-3 drops orange food coloring
Preparation
- Preheat oven to 325 degrees F and line an 8×8-inch baking dish with parchment paper, then spray with cooking spray.
- Add egg whites to a medium-sized bowl or stand mixer and beat until stiff peaks form.
- In a large bowl, beat egg yolks and sugar until light and airy.
- Mix the melted butter, orange zest, vanilla, almond extract, and orange extract until smooth.
- Gently mix in the orange juice until incorporated, then mix in flour until no dry spots remain.
- Using a whisk, gently beat in the milk until smooth. Batter will be thin.
- Gently whisk in egg whites. Batter does not need to be fully smooth.
- Pour batter into the prepared baking dish and bake for 45-50 minutes or until the center only has a slight jiggle.
- Allow bars to cool before slicing.
