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1
Preheat oven to 325 degrees.
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2
Line a 9x12 baking dish with foil, leave 2 inches extra on all sides, and butter the foil.
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3
Mix flour and cornstarch in a bowl.
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4
In a separate bowl, beat the butter and sugar on medium until fluffy.
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5
Add the dry ingredients and mix until just combined.
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6
Transfer dough to dish, spreading evenly pressing to make a 1/4-inch crust in bottom of pan.
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7
Cover with plastic wrap, then press and flatten with hands to even out the dough.
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8
Refrigerate 1 hour.
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9
Remove the plastic from the dough and prick the dough evenly all over with a fork.
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10
Bake crust until golden.
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11
Meanwhile, melt jam in microwave until soft enough to spread.
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12
Spread jam with a spatula over the crust.
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13
Return to the oven and cook another 10 minutes.
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14
Cool crust completely, about 1 hour.
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15
Whisk eggs, yolks, sugar, milk, flour, and salt together in a medium bowl and beat till thickened.
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16
Stir in juices and zest, and whisk well.
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17
Pour the filling onto cooled crust and bake until filling is firm but loose and wobbly in the center, about 25 minutes.
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18
Cool to room temperature.
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19
Refrigerate at least 1 hour before cutting.
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20
Remove bars from fridge and dip bottom of dish in warm water to soften butter and release foil from sides.
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21
Use foil to lift pastry out of dish and transfer to a cutting board.
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22
Cut into 2 inch squares.
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23
Top each square with an orange curl and serve.
