Skip to Content

Blood Orange Bars

These Blood Orange Bars are like a classic lemon bar, but pink! These are based on Ina Garten’s lemon bars but adapted for everyone’s (especially Instagram’s!) favorite citrus.

Blood Orange Bars

Is it ok if we get personal for a minute? If that’s not your jam, there’s a skip to recipe button up there. Go for it for the recipe for the Blood Orange Bar citrus wonders. But if you like personal, well, here we go.

Life lately has felt a little bit hamster wheel-ish. I’m a mother of young kids, and anyone else doing the same job will tell you that it’s not for the faint of heart. Some days, it’s all about keeping everyone alive and relatively sane. Occasionally, I feel a glimmer of hope that I won’t actually be washing the same six bowl all day, every day for the rest of my life. Other times, it seems that the rest of my days will be spent trying to convince tiny irrational humans that they do actually want the food I’ve prepared, wiping bums and noses, and damage control on the laundry and house.

But here’s the thing. They won’t be little for much longer. Already, Prentice is beginning to spread his wings. We’re nowhere close to actually flying solo, but the physical, emotional, and mental muscles are beginning to strengthen. A few days ago when we were in the kitchen together he told me that he can’t wait to grow up and bake things for me on his own. Outside, I gave him a hug and kiss. Inside, I ugly cried. Then I started planning what I would ask for on that far future day when the dirty dishes will be in his kitchen instead of mine.

All that to say, occasionally I hop off the hamster wheel and savor. And then marvel at the amazing gifts God has given me, especially the simple ones. The weight of a small head leaning on my shoulder with all the trust in the world. Eager little minds that look to me for the love and guidance they need. And of course, small hands that are still round and soft as they help me with the baking, picture taking, and washing up.

It’s a good hamster wheel.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blood Orange Bars

Blood Orange Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Adapted from Ina Garten by Rebecca Neidhart
  • Total Time: 1 hour
  • Yield: 1 9″x9″ pan 1x


These Blood Orange Bars are like a classic lemon bar, but pink! These are based on Ina Garten’s lemon bars but adapted for everyone’s (especially Instagram’s!) favorite citrus.



For the Crust:

  • 1/2 cup (114 g) soft, unsalted butter
  • 1/4 cup (50 g) white sugar
  • 1 cup (120 g) all-purpose flour
  • 1/8 tsp. salt

For the Filling:

  • 3 eggs at room temperature
  • 1 cup (200 g) white sugar
  • 1/2 cup (4 oz.) blood orange juice, freshly squeezed
  • 2 Tbsp. (1 oz.) lemon juice, freshly squeezed
  • 1/2 cup (60 g) all-purpose flour
  • Powdered sugar, for dusting


Preheat the oven to 350F and line a 9″x9″ baking pan with parchment paper.

For the crust, use a hand mixer to cream the butter and sugar together until light and fluffy. Add in the flour and salt, and mix in with the mixer on low to avoid a flour explosion. Continue mixing until it begins to come together into a ball.

Press the dough into the line baking dish and bake for 15 minutes. Remove it when the edges are just beginning to turn light golden brown. Remove and let it cool for about 20 minutes.

For the filling, whisk the eggs and sugar together until it is smooth. Add in the juice, then slowly add the flour, mixing it in after every few tablespoons to avoid lumps.

Pour the filling over the crust and return it to the oven for another 20-25 minutes. Keep an eye on it to avoid over-baking, as that will make the bars tough and chewy. Remove them when the filling is set but still has a slight wobble.

Allow them to cool completely, then cut them into squares and dust with powdered sugar.


  • If you want a brighter filling, add a drop or two of red food coloring. I avoid food colors when possible, so opted not too for these.
  • Really, really don’t over bake them. The filling will be rubbery and gross. Blech.
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: Classic Desserts
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Über 25 Blutorangen-Rezepte zum Ausprobieren in dieser Saison – Style & Recepie

Thursday 7th of April 2022

[…] Quelle […]