Start the saffron cream. Heat the cream with saffron until starting to bubble, but not boiling (stove top or microwave will work), stir well. Chill until cream is very cold, about 2 hours.

In a food processor add the flour, powdered sugar, butter and salt. Process until well combined.

Line an 8x8 pan with parchment paper. Press crust into the bottom of prepared pan. Chill for 15 minutes. Preheat oven to 350F.

Bake at 350F for 20 minutes or until golden brown. Remove from oven and allow to cool to about room temperature, about 15 minutes (this will help the crust and the filling to stay in two distinct layers.)

In a saucepan, off heat, whisk together the eggs, sugar, and cornstarch. Whisk in the blood orange juice, zest and beer. Simmer over medium heat, stirring frequently, until slightly thickened, about 10 minutes.

Pour the filling over the cooled crust. Bake until the center is slightly wobbly but not sloshy, about 10 to 15 minutes.

Allow to cool slightly before refrigerating. Chill for 2 to 3 hours until set.

Add the chilled saffron cream to a stand mixer with the powdered sugar. Beat until light, fluffy and medium peaks form, about 5 minutes.

Spread the whipped cream in an even layer on top of the bars. Chill until ready to serve. Cut into squares.