These Blood Orange Lemon Squares are as yummy as they are beautiful! A perfect winter version of our favorite lemon bar recipe.
Author: Olive and Artisan
, room temperature
Blood Orange Juice
Powdered Confectioners Sugar
Preheat the oven to 350 degrees F (180 degrees C).
In a standing mixer with a paddle attachment, combine
Granulated Sugar (1/4 cup)
Vanilla Extract (1 tsp)
Butter (1 cup)
until it starts to turn pale.
All-Purpose Flour (2 cups)
one cup at a time, and continue to mix on low until it starts to combine.
Turn off the mixer and using a silicone spatula, fold the dough together until it forms a ball.
Place dough on a 9x13-inch cookie sheet (at least 1 1/2 inches deep) or casserole dish, and press the dough out until it covers the entire sheet.
Bake for 18 minutes. Take our the crust but leave the oven on.
In a large mixing bowl, whisk together
Granulated Sugar (3 cups)
Blood Orange Juice (3/4 cup)
Lemon Juice (1/4 cup)
and 1 Tbsp zest from the
All-Purpose Flour (1 cup)
and continue to whisk for 2 minutes.
Pour mixture into the crust and bake for another 30-35 minutes.
When the time is up and the bars look set and firm, remove from the oven and let stand at room temperature for 30 minutes.
Then, refrigerate for 1-2 hours.
Powdered Confectioners Sugar (to taste)
. Add in beet powder or hibiscus powder to the powdered sugar to add color if desired. Cut into squares.
Nutrition Per Serving
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