It’s blood orange season! Oh, how I love baking with these sweet, ruby-red citrus treats. I bought a bag at the supermarket a few days back intending to make some curd, but decided that blood orange bars would be a better experiment.
If you’ve ever had a lemon bar, you know the unique joy that the sweet/tart combination of filling set against a tender crust brings. Blood oranges are sweeter than lemons, and therefore yield a more mellow citrus flavor. This recipe is adapted from Sally’s Baking Addiction, using less sugar than her lemon bar variety. Next time, I might actually include some blood orange zest in the filling and see what happens.
For the crust
- 1 cup butter, melted
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups plus 2 tablespoons flour
For the filling
- 1 2/3 cup sugar
- 6 tablespoons flour
- 6 eggs, at room temperature
- 1 cup blood orange juice, at room temperature*
*It took four blood oranges, about the size of tennis balls, to yield 1 cup of juice
Preheat oven to 325 degrees. Line a glass baking dish with parchment paper.
In a medium bowl, combine melted butter, sugar, salt, and vanilla extract, stirring to combine. Add flour and stir to completely combine; press into the baking dish and bake for 20-22 minutes, until the edges are just barely golden brown.
In another medium bowl, sift together sugar and flour, then add eggs and blood orange juice, whisking to combine completely. Pour over crust and bake for another 22-24 minutes, until the center is set. Remove from oven and cool in the pan for a few hours, then place in the fridge to chill further before cutting. Cut into 24 squares and store in the fridge; you can keep these bars at room temperature, but they’re best served cold.