You'll Need: 2 cups flour, 1/2 cup powdered sugar, 2 Tbsp cornstarch, 1/4 tsp salt, 3/4 cup unsalted butter (from refrigerator), 4 eggs (at room temperature, beaten slightly), 1.5 cups granulated white sugar, 3 Tbsp flour, 1.5 tsp orange peel (finely shredded or zested), 1/2 cup orange juice (freshly juiced), 1/4 cup orange liqueur*, 1/4 cup whole milk, extra powdered sugar for garnish
How to Prepare: Spray a 13x9x2 inch baking pan with butter flavored non-stick spray and set aside. Pre-heat oven to 350 degrees F. Combine the first four ingredients together in a large bowl and mix well. Cut the butter into small cubes. Incorporate the butter into the dry ingredients in the large bowl, using a pastry blender until you've achieved coarse crumb consistency. Evenly press the crumb mixture into the bottom of the baking pan. Place in oven for 20 minutes (edges should be golden brown). In a separate large bowl combine the eggs, granulated sugar, additional flour, orange zest, orange juice, orange liqueur and milk. Stir together well until you have a fairly smooth consistency. Remove the crust from the oven and pour this liquid mixture over the hot crust. Return pan to oven and bake for an additional 18-20 minutes (until the center is set). Remove from oven and let it cool on a rack for about 30-60 minutes. Sprinkle powdered sugar evenly across the top of the dessert. With a spatula, carefully loosen the edges and transfer the dessert to a cutting board. Cut the dessert into 28 or 36 bars. Place on a serving tray and serve or refrigerate and serve later.
For a more low-fat version, replace the whole milk, with low-fat milk.
* The most common types of orange liqueurs are: Cointreau and Grand Marnier.
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