A couple days ago, my friend Joy mailed me blood oranges from Cali. I was thrilled! Joy is the best! As they sat on my counter, I wasn’t quite sure what to do with them. I peeled one and ate it up. Mmm, thems are some tasty oranges. I still was not sure what to make with them. After much hemming and hawing, I decided to take a stab at blood orange bars. I looked up one recipe on the net and used my go-to Lemon Bar recipe as a guide, pretty much melding the 2 together.
Lemme just say, Orange Bars are underrated. It’s always, lemon, lemon, lemon. Orange is just as good. Orange deserves some cred! These bars are awesome. I thought that maybe I added too much sugar, but Jaos quickly corrected me that they were “perfect just as they are.” I advise you to pick up some blood oranges and bake these darlins up. They will not disappoint. Lemon can sit this round out. No hard feelings Lemon!
Blood Orange Bars
1 cup butter, softened
2 cups flour
1/2 cup powdered sugar
a pinch of salt
Toss all the ingredients into your stand mixer or food processor. Mix until combined and crumbly. Press lightly into 9 x 13-inch pan. Bake at 350 degrees for 10-15 minutes and cool slightly.
4 beaten eggs
2/3 cup blood orange juice
1 1/2 cups sugar
1/4 C flour stirred together
Optional powdered sugar for dusting.
In the bowl of your standing mixer(I wiped my KA bowl clean with a paper towel after the crust and continued), blend the eggs and sugar together until smooth. Add the orange juice and again blend until smooth. Add the flour, mix on low-medium until incorporated. Pour the filling into the warm crust. Bake at 350 for 25 minutes, or until the center of the bars no longer jiggles.
Cool to room temperature, or refrigerate if you like your citrus bars chilled. Gently dust with powdered sugar when about to serve.