Description
A bright and creamy summer dessert featuring a buttery shortbread crust and a zesty orange-infused custard filling.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (for crust)
- 1/2 cup granulated sugar (for filling)
- 2 tbsp orange zest
- 1/2 cup fresh orange juice
- 3 large eggs
- 3 tbsp cornstarch
Instructions
- Preheat oven to 350F and line an 8×8 pan with parchment paper.
- Mix melted butter, flour, and 1/4 cup sugar; press into the pan.
- Bake the crust for 12 minutes, then remove from oven.
- Whisk sugar and orange zest together.
- Stir in eggs and orange juice until smooth, then whisk in cornstarch.
- Pour custard over the warm crust.
- Bake for 25-30 minutes until set.
- Cool completely and refrigerate for 2 hours before slicing.