Blood Orange Bars

Any kind of orange juice (tangerine, blood orange) works great in place of the lemon juice in lemon bars. 

Photography By | March 23, 2020

Ingredients

Crust
  • 1 cup (2 sticks) butter
  • 2 1/2 cups flour
  • 2/3 cup sugar
  • 1/4 teaspoon salt
Filling
  • 2/3 cup fresh blood orange, tangerine or orange juice
  • 2 teaspoons orange zest
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 4 large eggs
  • Powdered Sugar

Preparation

1. Preheat oven to 350F. To prepare crust, beat butter in a heavy mixer until creamy. Add flour, sugar and salt and beat until dough forms. Press the crust into the bottom of a 9 x 13-inch baking dish. Bake 20 minutes. 

2. While crust is baking, prepare the filling. Place all ingredients into a food processor or blender. Pulse until combined. Pour filling evenly over hot crust. Return to oven and bake 15-20 minutes or until filling is not jiggly. Cool completely. Dust with powdered sugar. 

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Ingredients

Crust
  • 1 cup (2 sticks) butter
  • 2 1/2 cups flour
  • 2/3 cup sugar
  • 1/4 teaspoon salt
Filling
  • 2/3 cup fresh blood orange, tangerine or orange juice
  • 2 teaspoons orange zest
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 4 large eggs
  • Powdered Sugar
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