Blood Orange Bars

 These blood orange bars are the perfect switch up from lemon bars. They are tart, sweet and perfect for using up all those seasonal blood oranges. Say hello to your new favorite dessert!

Blood Orange Bars by Nutmeg Nanny

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 🙂 

Blood Orange Bars by Nutmeg Nanny


Blood Orange Bars

These blood orange bars are the perfect switch up from lemon bars. They are tart, sweet and perfect for using up all those seasonal blood oranges. Say hello to your new favorite dessert!

Yield: 8x8 pan


For crust:
1 stick unsalted butter – room temperature
1/4 cup powdered sugar
1 cup all purpose flour
1/8 teaspoon salt

For filling:
1 cup white sugar
2 large eggs
1/3 cup fresh blood orange juice
1 tablespoon grated orange zest
2 tablespoon all purpose flour

For topping:
Powdered sugar

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.

23 Responses to “Blood Orange Bars”

  1. #
    Heavenly Housewife — January 15, 2010 at 1:25 pm

    This is beautiful! The blood oranges look so pretty. They are not that easy to find here in the UK, but i do have loads of clementines, maybe i can try that.
    Have a wonderful weekend.
    *kisses* HH

  2. #
    jenn — January 15, 2010 at 2:44 pm

    Fantastic bars!! I love blood oranges. I need to get me some ASAP.

  3. #
    Natasha - 5 Star Foodie — January 16, 2010 at 12:51 am

    The blood oranges are so pretty, gorgeous pics! The bars sound super delicious!

  4. #
    Mimi — January 16, 2010 at 1:14 am

    Delicious as always. Nice adaptation of a classic recipe.

  5. #
    donna — January 16, 2010 at 7:59 am

    I love your change up to a traditional recipe. Blood oranges have such wonderful flavor, I bet it was delish! The photo is so pretty.

  6. #
    Veronica — January 16, 2010 at 10:23 am

    I’ve never had blood oranges! I need to buy some.

  7. #
    grace — January 16, 2010 at 1:02 pm

    i would totally prefer these to lemon bars! even though regular oranges don’t thrill me, there’s something about a blood orange that just tastes right to me. 🙂

  8. #
    Sue — January 16, 2010 at 7:13 pm

    What a great thing to do with blood oranges! Mmmmm, those photos look delectable!!!

  9. #
    Dorothy — January 16, 2010 at 9:41 pm

    Those look wonderful! Blood oranges always look so…sexy? LOL.

  10. #
    Jen — January 17, 2010 at 10:41 am

    I love your creative use of blood oranges. Looks perfect!

  11. #
    Faith — January 17, 2010 at 11:55 am

    Great idea using blood oranges instead of lemons! This looks incredible!

  12. #
    Sally Joe — January 17, 2010 at 6:09 pm

    Wow these look so yummy! I think I’ll go make some right now! 🙂

  13. #
    Jamie — January 17, 2010 at 6:38 pm

    Blood oranges are so gorgeous! These sound delightful!

  14. #
    Jen @ My Kitchen Addiction — January 17, 2010 at 8:11 pm

    Yum… These look great. I love the beautiful color of the blood oranges.

  15. #
    Reeni — January 18, 2010 at 3:09 pm

    These look scrumptious! What a great idea to use those gorgeous oranges. So refreshing.

  16. #
    Blond Duck — January 18, 2010 at 3:14 pm

    I’m going to make your apple pie bars for the Babies’ b-day party next weekend. I had been stewing over what to make and saw Mimi’s daughter’s re-make and it was like the angels were singing and the sun broke through the clouds…the drool fell on the keyboard.

  17. #
    Debbie — January 19, 2010 at 10:07 am

    Great idea and they look and they look so delicious!!!

  18. #
    Cakelaw — January 19, 2010 at 5:19 pm

    These look delightful – and aren’t blood oranges gorgeous?

  19. #
    Blond Duck — January 20, 2010 at 4:24 pm

    Aren’t snuggling critters the greatest?

  20. #
    chayacomfycook — January 24, 2010 at 6:18 pm

    Great presentation.

  21. #
    auntie lyn — January 28, 2010 at 7:00 am

    well they look geat an i have some big lemons an been waiting for a recipe,cuz i dont have any for lemons…but going to make the bloodoranges also..tys dear…luv auntie lyn..


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