Blood Orange Bars highlight the special flavors of the beautiful fruit. Rich buttery shortcrust topped with tangy blood orange custard. A perfect cookie bar.
For many women impulse buying probably involves a pair of shoes or a cute handbag. I spend half my life in a chef’s uniform and rubber clogs, so the shoes really would be a huge waste of money. Plus, 25 years in clogs has pretty much left me unable to walk in heels.
Me, I tend to impulse buy produce, especially fruit. I just can’t resist an especially luscious looking pint of seasonal berries or an exotic fruit I’ve never tasted.
Having purchased a bunch of beautiful blood oranges on impulse, I took the opportunity to experiment with some favorite citrus recipes. After making a batch of Blood Orange Marmalade I still had some oranges left so I made these Blood Orange Bars.
A good lemon bar is one of life’s little perfections; the buttery short crust, the soft, tangy filling and that little sprinkle of sugary goodness on top. While you can’t improve on perfection, it’s fun to switch things up from time to time.
I was curious to see if the lovely color and delicate flavor of blood oranges would make a good bar cookie. Spoiler alert, it does!
This recipe is similar to any lemon bar recipe. The shortcrust base is pre-baked and then topped with the custard and put back into the oven to finish. Since blood oranges are a little sweeter than lemons I lowered the amount of sugar in the custard filling and added the juice of 1 lemon to brighten the flavor.
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