Recipes | Fruits From Chile
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Shortbread crust:

  • 2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 cup salted butter, chilled and sliced
  • zest of 1 Chilean navel orange

Citrus filling:

  • 2 1/4 cups sugar
  • 1/2 cup flour
  • 6 large eggs
  • zest of 2 Chilean navel oranges
  • 1 cup freshly squeezed Chilean navel orange juice
  • dusting of confectioner’s sugar for garnish


Preheat oven to 325. Thoroughly butter a 9×13 inch glass baking pan.

Make the shortbread crust. In a large mixing bowl, stir together flour and sugar. Add slices of butter and orange zest. Using a pastry cutter or two knives, cut butter into the flour until you have a coarse crumb. Transfer dough to your buttered baking dish. Use your fingers to press the crust pan. Transfer to the preheated oven.

While the shortbread is baking, prepare your citrus filling. Stir together flour and sugar in a medium mixing bowl. Add eggs, orange juice and zest, then whisk thoroughly to combine.

Bake shortbread for 30-35 minutes, or until golden at the edges. Remove pan from oven and let cool for 15 minutes, then pour citrus filling onto the partially-baked crust.

Return pan to the oven and bake for 30-40 minutes, or until topping is set – when you jostle the pan, the liquid should jiggle a bit, but not run.

Let the pan sit on a rack until cooled to room temp. Then chill in the refrigerator for 1 hour, allowing bars to fully set.

Top bars with a light dusting of powdered sugar. Slice and enjoy.

Makes 24 squares

Cook time: Shortbread 30-35 minute for the crust; 30-40 minutes once the filling is added; Chilling time: 1 hour