Blood Orange Bars are a less tangy version of lemon bars. They are vibrant, full of orange flavor, and rest on a buttery shortbread crust. This simple recipe will bring light to your cold winter days.
Prep Time 2 hourshours30 minutesminutes
Cook Time 40 minutesminutes
Total Time 3 hourshours10 minutesminutes
Servings 16
Ingredients
For the crust
1 ⅓cups(173g)all-purpose flour
⅓cup(40g)confectioners' sugar
¼teaspoonsalt
½cup(113g)unsalted butter, cut into pieces
For the filling
4large eggs
3egg yolk
¾cup(150g)granulated sugar
⅛teaspoonsalt
1cup(240ml)blood orange juice, about 6 oranges
1tablespoonblood orange zest
2tablespoonsunsalted butter, cut into pieces
2tablespoonsheavy cream
Instructions
Make the crust
Preheat the oven to 350ºF. Line an 8x8-inch pan with foil with enough overhang on all sides for easy removal.
In a medium bowl, combine the flour, sugar, and salt. Stir to combine. Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs. Press the dough evenly into the bottom of the prepared pan. Bake for 15 to 20 minutes, or until lightly golden brown.
Make the filling
While the crust cools, whisk the eggs, yolks, sugar, and salt together in a medium pot. Stir in the blood orange juice and zest.
Cook over medium heat, stirring constantly, for about 10 minutes. The curd will thicken to the consistency of pudding. Stir the butter and cream into the smooth curd filling.
Strain the curd through a fine-mesh sieve set over a medium bowl. Pour the curd over the crust and spread evenly with a silicone spatula.
Bake for 15 to 20 minutes, or until the filling is set.
Cool in pan on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours.
Lift the bars out of the pan using the foil overhang. Cut into 16 squares.
Bars will keep for up to 3 days stored covered in the refrigerator.