I have been wanting to make all sorts of different citrus bars ever since I made lemon bars. I didn’t get around to doing that until yesterday.
I was at the store and saw all these lovely blood oranges begging to be used. I brought them home and decide I would make these delicious bars. I know it’s obviously not the most original idea but it was darn tasty
I just adapted my usual lemon bar recipe to include blood orange juice instead of lemon juice. I did notice that the bars did not set up as firm as a traditional lemon bar, but I think a few more tweaks and it will be perfect. I also think a little lime juice would be delicious if introduced to the party. Next time I will definitely give that a whirl Enjoy!!!
Blood Orange Bars
Yield: 8x8 pan
1 stick unsalted butter – room temperature
1/4 cup powdered sugar
1 cup all purpose flour
1/8 teaspoon salt
1 cup white sugar
2 large eggs
1/3 cup fresh blood orange juice
1 tablespoon grated orange zest
2 tablespoon all purpose flour
Source: Adapted from Joy of Baking
reheat oven to 350 degrees and place rack in center of oven.
Grease 8×8 pan with non stick spray or butter.
For Crust: In the bowl of your electric mixer cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on wire rack to cool while you make the filling.
For Filling: In your electric mixer beat the sugar and eggs until nice and smooth. Add the blood orange juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from the oven and place on a wire rack to cool.
To Serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.