Valentine’s Day is upon us, and whether you treat the holiday as nothing more than an excuse for Hallmark to sell some cards, or a good excuse to go on a date, sugary treats are always welcome!
Citrus is great this time of year, and this twist on traditional lemon bars really hits my sweet tooth in a nice, tangy, light way. Well, I call it light, but after I “sampled” three of these, I don’t think I’m fitting in the “light” category anymore. I’m feeling a little shaky from all the sugar! (In other words, these are good, and slightly addictive.)
- 1 cup all purpose flour
- 3 tablespoons powdered sugar
- 1/4 teaspoon salt
- 1/3 cup butter
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons finely shredded blood orange peel (or orange peel)
- 2/3 cup blood orange juice (or orange juice)
- 2 drops red food coloring (optional - I added this to make these more Valentine-y)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- powdered sugar for dusting
- Preheat oven to 350 degrees F. Line an 8x8x2 inch baking pan with foil. Grease foil; set pan aside.
- For crust, in a large bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and 1/4 teaspoon salt. Using a pastry blender (or two forks), cut in butter until mixture resembles coarse crumbs. Press mixture evenly into the bottom of the prepared baking pan. Bake about 15 minutes or until light brown around the edges.
- In a medium bowl whisk together granulated sugar, eggs, orange peel, orange juice, and, if desired, food coloring, until smooth. Stir in 2 tablespoons flour and 1/4 teaspoon salt. Pour orange mixture over hot crust.
- Bake for 20 to 25 minutes more or until filling is set. Cool in pan on a wire rack. Using the edges of foil, lift uncut bars out of pan. Cut into bars. Sprinkle lightly with additional powdered sugar.
- Recipe from BH&G Brownies & Bars
To store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
Last, I leave you with a photo of our little Valentine.