Blood Orange Bars

Yield: 36 bars

Preparation Time: 35 min; Cook: 55 min

Ingredients

Crust:

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups all-purpose flour

1/8 teaspoon salt

Filling:

6 extra large eggs, at room temperature

3 cups granulated sugar

2 tablespoons grated blood orange zest (about 2 to 3 blood oranges)

1 cup freshly squeezed blood orange juice

1 cup powdered sugar, for dusting

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Directions:

Preheat the oven to 350 degrees F

Crust:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.

In a separate mixing bowl, combine the 2 cups flour and salt. With the mixer on low, add to the butter mixture until just combined.

Gather the dough into a ball and flatten the dough into a 9 x 13 x 2-inch baking dish. Press the dough up against the sides about 1/2 to 1 inch. Chill the dough in the fridge for 15 minutes. Place in the oven and bake for 15 to 20 minutes, until very lightly browned. Remove from oven and let cool on a wire rack.

Filling:
Whisk together the eggs, sugar, blood orange zest, blood orange juice and 1 cup flour. Pour over the crust and bake for 35 to 45 minutes, until the filling is set. Let cool to room temperature.

Dust with powdered sugar. Cut into bars and serve.

Photo and food styling by Webstop

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