I’ve been trying to make some type of easily transportable breakfast that the three of us will like (and actually eat) for the week. Last week I made the strawberry crumb bars (which my husband loved and has requested again next week. This week I wanted to try something a little different. I had pinned Ina Garten’s lemon bars awhile ago and have been meaning to make them but, I don’t really like lemon flavored things. I should clarify. I don’t like sweet lemon things. I love lemon in savory. So I held off. But we had friends coming over for dinner, we had no more crumb bars AND we had 5 blood oranges that really needed to be eaten. (I don’t know how I managed to miss them!).
I was on Pinterest while watching House of Cards (if you haven’t watched this- you should) and came across this Lemon Bar pin and decided I would make them for dessert and then breakfast this week.
Now I made these on Tuesday, which admittedly was a pretty bad day. I was at the doctor (not planned) with a brilliant little miss Z. Seriously, she was amazing, and dealt amazingly well with my crazy-for which I rewarded her with her very first trip to Cold Stone Creamery which she loved and I forgot that I really hate.
Anyway, we got home and I decided I would make blood orange bars, changing up Ina’s recipes slightly so these would be a bit more firm, so they could be brought to work, or in the car.
This recipe is very easy to make, requires two steps, but they are worth it and I urge you to try these. You can obviously make these as lemon bars, or just plain orange bars.
These are fantastic warm (which is when I took the picture) served with powdered sugar and slightly oozy as a dessert, or chilled as a bar.
This is what you need;
For the Crust
2 sticks of room temperature butter, unsalted
1/2 cup sugar
2 cups flour
1/8 tea salt
1 blood orange zested
For the Filling
6 room temperature eggs
3 cups sugar
5 blood oranges, zested
1 cup blood orange juice (about 6 medium)
1 1/4 cup flour
Think of the crust as a shortbread cookie (because it basically is). Using a standing mixer, cream the butter and sugar together. Add flour and salt and mix until you have a sticky dough.on a lightly floured board knead dough until you can gather into a ball easily (about 3 minutes). Put in a sprayed rectangular baking container (Pyrex 9×13 is what I used). Press down with either your fingers OR a spoon and chill for 20 minutes.
Preheat oven 350 F.
Remove shortbread crust and make sure it is pressed down and none of the filling will ooze through. Put in preheated oven for 20 minutes. Crust should be slightly yellow/brown.
Start on your filling. Whisk all filling ingredients together in your standing mixer (with a whisk attachment) for 3-5 minutes. Your mixture will be a reddish orange color, and beautiful. Pour filling over cooled (cooked for about 15 minutes-you should be able to touch the crust easily) crust and bake further for 45 minutes. Remove from heat and let set on a counter for 15 minutes (if you can wait).
I cut into bars and served with confectioners sugar, reserving the remaining bars for breakfast in an air tight container placed in a fridge.