web analytics

blood orange and vanilla bean bar recipeWhen I think of our time living in California, I always think about the citrus fruits in winter. Our neighbors had a lemon tree and it was always full of big, juicy, lemons this time of year. All I had to do was go outside and pick one when I needed a lemon. Cutting open a piece of citrus is an instant mood lifter for me, the smell immediately invigorates me and makes me feel better. I always think of that tree when the days here are long and grey. In California, you are lucky to get ripe citrus all year round. Meyer lemons, limes, oranges, clementines, grapefruit, you name it. But even in California, the blood orange is not available all the time. When they are in season, you need to grab them and enjoy them.

I was at Nall’s Produce the other day picking up my weekly Crop Share, (registration for Early Spring Crop Share is going on now, so sign up!) and they had these gorgeous blood oranges. They had to come home with me. I am hard pressed to find a more gorgeous fruit. The outside looks like a normal orange, but when you slice it open, you find the most gorgeous maroon flesh. Blood oranges are more tart then an orange, so I knew that they would be perfect to try in place of lemon in my favorite lemon bar recipe.

Since I love orange and vanilla together, I added some vanilla bean to the filling. If you don’t have orange extract on hand, just leave it out, or use lemon. Also, I found that the filling took longer to set than regular lemon bars. I baked these for an extra few minutes with a piece of tin foil loosely on top so the top didn’t brown too much. After they cooled, I put them in the fridge and they were perfectly set when I cut them. Dust with a little powdered sugar, and you are good to go. These freeze really well, so you could pull some out when you need a little citrus pick em up.

blood orange and vanilla bean bar recipeCrust:

2 cups flour
1 cup Dixie Crystals confectioner’s sugar
Pinch of salt
1 cup butter

Filling:

4 eggs
2 cups Dixie Crystals sugar
4 Tablespoons blood orange juice
4 Tablespoons flour
1/2 teaspoon orange extract
1 teaspoon baking powder
1 vanilla bean, split and seeded

blood orange and vanilla bean barsPreheat oven to 350 degrees. Spray a 9×13 pan with cooking spray. Put flour, sugar, salt, and butter into a food processor.

blood orange and vanilla bean bars recipePulse until it resembles coarse peas. It will be pretty dry, and seem like it will never make a crust, but it does.

blood orange and vanilla bean bars recipePress into the bottom of the pan.

blood orange and vanilla bean bar recipeBake for 20 minutes. Let the crust cool for a few minutes and get started on the filling.

blood orange and vanilla bean bar recipeHow gorgeous is the flesh and juice from a blood orange. Their season is way too short as far as I am concerned.

blood orange and vanilla bean bar recipePut the eggs, blood orange juice, flour, orange extract, baking powder, and vanilla bean in the bowl of the food processor. Process until smooth.

blood orange and vanilla bean bar recipePour over the cooled crust. Bake for 25 to 35 minutes. Cool completely and cut into squares.
blood orange and vanilla bean bars recipe

Blood Orange and Vanilla Bean Bars

Blood Orange and Vanilla Bean Bars

Ingredients

    Crust:
  • 2 cups flour
  • 1 cup confectioner’s sugar
  • Pinch of salt
  • 1 cup butter
  • Filling:
  • 4 eggs
  • 2 cups sugar
  • 4 Tablespoons blood orange juice
  • 4 Tablespoons flour
  • 1/2 teaspoon orange extract
  • 1 teaspoon baking powder
  • 1 vanilla bean, split and seeded

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. Put flour, sugar, salt, and butter into a food processor. Pulse until it resembles coarse peas. Press into the bottom of the pan. Bake for 20 minutes. Let the crust cool for a few minutes and get started on the filling.
  2. Put the eggs, blood orange juice, flour, orange extract, baking powder, and vanilla bean in the bowl of the food processor. Process until smooth. Pour over the cooled crust. Bake for 25 to 35 minutes.
  3. Cool and slice. Sprinkle with powdered sugar.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://bakedbree.com/blood-orange-and-vanilla-bean-bars

 Disclaimer: I have an ongoing partnership with Dixie Crystals. Opinions are my own.  

Related Posts Plugin for WordPress, Blogger...

30 Responses to Blood Orange and Vanilla Bean Bars

  1. Alayna says:

    Hi,

    I was wondering if you put zest in, as I think I see it in the pictures, but I can’t find it in the description.

    I also love blood oranges, and this seems like a wonderful use of them.

    Thanks!

  2. Juliemarg says:

    Is there anything you could do to enhance the color? They look delish but not very blood orangie

  3. ahu says:

    this is beautiful – great flavor combination.

  4. These bars rock my world! What an awesome recipe!!

  5. Ohmahgoodness this flavor combo sounds AMAZING. Pinning!

  6. Micha says:

    I’m obsessed with blood oranges this year and am going to have to try these out, they sounds so yummy!

  7. bit.ly says:

    [...] moved here [...]

  8. Can you believe I’ve never had a blood orange before? Embarrassing, I know. That will change very soon though when I make these awesome bars!

  9. Oh I love citrus bars! It has been so rainy this past week and this weekend is supposed to be clear and sunny, even in the 60 degree range! Hopefully I’ll have some time for baking this weekend.

  10. These sound amazing!! And your photos are always stunning! LOVE!

  11. Brittany says:

    Hi! I tried these tonight but I think something went wrong. When I pulled it out of the oven, the top was a super crunchy dome. It almost looked like the crust had flipped to the top. Any suggestions? Or is this how it should be? Thanks!

    • bakedbree says:

      The top will get a crust, my only thought is that you poured the filling on a hot crust and the filling broke the crust.

  12. Elizabeth says:

    Why do you say 4 Tablespoons instead 1/4 Cup? Is that intentional?

    • bakedbree says:

      They are the same thing, it doesn’t really make a difference. It is a variation of my mom’s lemon bar recipe and that is how she has it written.

  13. Alyce HeberlyAnne says:

    I don’t have any vanilla beans. How much vanilla extract would you suggest in place of the vanilla bean?

  14. Rhiannon says:

    How many oranges did you need?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>