Blood Orange Bars
Sweet and tangy blood orange bars with an almond shortbread crust are the perfect dessert to serve at any party!
Equipment
- 9x13 inch pan
- Fine mesh sieve
Ingredients
Almond Shortbread Crust
- 240 g (2 cups) all-purpose flour
- 60 g (1/2 cup) almond flour
- 100 g (1/2 cup) granulated sugar
- ¼ tsp salt
- 226 g ( 1 cup) unsalted butter, melted
Blood Orange Curd Filling
- 200 g (1 cup) granulated sugar
- 8 egg yolks save the whites for another recipe!
- 172 g (3/4 cup) blood orange juice
- 58 g (1/4 cup) lemon juice, strained
- 113 g (1/2 cup) unsalted butter, cubed
Instructions
Almond Shortbread Crust
- Preheat oven to 350°F and line a 9x13 pan with parchment paper.
- In a medium bowl whisk all-purpose flour, almond flour, granulated sugar and salt.
- Combine melted butter with dry ingredients. Spread dough evenly across bottom of the prepared 9x13 pan. Bake for 20 minutes or until lightly browned.
- After the crust is baked reduce oven heat to 325°F.
Blood Orange Curd Filling
- While crust is baking make the filling: Add 1/2 of the sugar to a small pot and set aside.
- In a medium bowl whisk the remaining sugar and the egg yolks until well combined. Set aside.
- To the small pot add the blood orange juice and lemon juice then whisk to combine with the sugar. Bring to a boil over medium low heat.
- Once boiling remove from heat and temper eggs by very slowly pouring 3/4 of the boiling juice into the eggs while constantly and vigorously whisking.
- Add the egg mixture to the pot and whisk constantly over low heat until thickened. The curd will be done when it coats the back of a spoon. Remove from heat and mix in cubed butter until fully incorporated.
- Strain curd then evenly spread over the baked shortbread crust. Bake at 325°F for 25 minutes. Cool on a wire rack then place in the fridge for at least 2 hours. If desired dust with confectioners' sugar before serving.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter for the crust, just be sure to omit the 1/4 tsp salt.
- Store blood orange bars in an airtight container for up to one week in the fridge.
- The almond flour can be substituted with all-purpose flour.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
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