Blood Orange Dessert Bars


1 cup butter, softened
2 cups flour
1/2 cup powdered sugar
Pinch of salt


4 beaten eggs
2/3 cup Mongibello Blood Orange juice
1 cup sugar
1/4 cup flour stirred together
Optional powdered sugar for dusting.

Mix all ingredients for the crust in an electric mixer until combined and crumbly. Press lightly into 9 x 13-inch pan. Bake at 350 degrees for 10-15 minutes and cool slightly. In the mixer bowl blend the eggs and sugar together until smooth. Add the Mongibello Blood Orange juice and again blend until smooth. Add the flour, mix on low-medium until well mixed.

Pour the filling into the warm crust. Bake at 350 for 25 minutes, or until the center of the bars no longer jiggles.

Cool to room temperature, or refrigerate if you like your citrus bars chilled. Gently dust with powdered sugar when about to serve.