Description

These festive lemon bars combine tangy lemon and sweet orange on a buttery shortbread crust, topped with Halloween sprinkles for a cheerful, crowd-pleasing treat. Perfect for parties, bake sales, or a fun family dessert.

Ingredients

Scale

1 1/2 cups all-purpose flour (for crust)
1/2 cup unsalted butter, softened
1/2 cup powdered sugar (for crust)
1/4 teaspoon salt
Zest from 1 orange (for crust)
3 large eggs
1 cup granulated sugar
1/4 cup all-purpose flour (for filling)
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
Zest from 1 orange (for filling)
Zest from 1 lemon (optional, for filling)
A few drops orange food coloring (optional)
2–3 tablespoons Halloween-themed sprinkles
Powdered sugar, for dusting (optional)

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease if not using parchment.
In a mixing bowl, combine 1 1/2 cups flour, 1/2 cup softened butter, 1/2 cup powdered sugar, 1/4 teaspoon salt, and zest from 1 orange. Mix until sandy but holds together when pressed. If too dry, add a teaspoon of cold water.
Press crust mixture firmly into the bottom of the prepared pan, smoothing the top. Bake for 18-20 minutes, until edges are lightly golden and middle is set.
While crust bakes, whisk 3 large eggs in a bowl until frothy. Add 1 cup granulated sugar, 1/4 cup flour, 1/4 cup lemon juice, 1/4 cup orange juice, zest from 1 orange and 1 lemon, and orange food coloring if using. Whisk until smooth and lump-free.
Pour citrus filling over hot crust. Return pan to oven and bake for 20-25 minutes, until filling is just set and barely jiggles in the center.
Let bars cool completely in the pan, about 1 hour at room temperature.
Scatter Halloween sprinkles generously over cooled bars. Press gently so they stick. Dust with powdered sugar if desired.
Lift bars from pan using parchment overhang. Cut into 16 squares or 12 rectangles. Wipe knife between cuts for clean edges. Serve with extra sprinkles if desired.

Notes

For gluten-free bars, substitute a 1:1 gluten-free flour blend in both crust and filling. Vegan options include plant-based butter and egg replacer. Zest citrus before juicing for best flavor. Wait until bars are fully cool before adding sprinkles to prevent color bleed. Bars freeze well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (1/16 of recipe)
Calories: 175
Sugar: 16
Sodium: 70
Fat: 8
Saturated Fat: 5
Carbohydrates: 24
Fiber: 1
Protein: 3

Keywords: Halloween, lemon bars, orange, citrus dessert, festive, easy, party, kid-friendly, sprinkles, shortbread