Blood Orange Bars


Sophistication meets simplicity in these strikingly beautiful bars.

Blood Orange Bars
Makes about 18
  • 1 cup unsalted butter, softened
  • 3½ cups granulated sugar, divided
  • 3 cups all-purpose flour, divided
  • ¼ teaspoon kosher salt
  • 8 large eggs, room temperature
  • 2 tablespoons blood orange zest
  • 1 cup fresh blood orange juice
  • Confectioners’ sugar, for dusting
  1. Preheat oven to 350°. Line a 13×9-inch cast-iron baking pan with foil, letting excess extend over sides of pan.
  2. In a large bowl, beat butter and ½ cup granulated sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.
  3. In a medium bowl, whisk together 2 cups flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Press dough into bottom of prepared pan.
  4. Bake until crust is lightly browned, about 20 minutes. Let cool on a wire rack. Leave oven on.
  5. In a large bowl, whisk together eggs, zest, juice, and remaining 3 cups granulated sugar until well combined; whisk in remaining 1 cup flour until well combined and no lumps of flour remain. Pour filling onto prepared crust.
  6. Bake until center is set, 40 to 50 minutes. Remove from oven, and let cool completely in pan on a wire rack. Refrigerate until cold, about 2 hours. Using excess foil as handles, remove from pan, and cut into bars. Dust with confectioners’ sugar. Refrigerate in an airtight container for up to 5 days.