Blood Orange & Lemon Bars

This is a fun twist on a classic lemon bar, perfect to make in the wintertime when citrus is plentiful!

Crust:

1/2 cup butter, softened

1 cup AP flour

1/4 cup powdered sugar

Filling:

1/4 cup fresh lemon juice

1/4 cup fresh blood orange juice

1 Tbsp lemon zest

3 large eggs, room temperature

1 1/2 cups granulated sugar

1/2 cup sifted AP flour

Powdered sugar for dusting

Preheat oven to 350F and line an 8x8 baking dish with parchment paper. (Or spray well with cooking spray.) Set aside.

In the bowl of your mixer combine all crust ingredients using the paddle attachment until it turns to a sandy texture and can be pressed together. Press the crust into your prepared 8x8 dish and place in refrigerator for 12 minutes. After chilling for 12 minutes remove your crust from the refrigerator and bake for 15 minutes, it should come out lightly golden brown. Set your crust aside to cool for 10 minutes.

While your crust is cooling prepare your filling. Combine citrus juices, lemon zest, eggs, granulated sugar, and flour in the bowl of your mixer. This filling will be very liquid. Pour your filling into crust and bake for 25-30 minutes. The filling should barely jiggle when you move the dish. Remove from the oven and let cool completely.

Once cool sprinkle with powdered sugar (I use my sifter for this), and slice into bars.

Somm Pairing: Limoncello!

I love the combination of sweet and sour and both the bars and the limoncello check that box for me. An icy glass of limoncello right out of the freezer with these delicious buttery lemon bars is a decadent nighttime treat.