• Barth Bakery

Blood Orange Curd Bars

Updated: Aug 12

A twist on a classical dessert, these vibrant bars are citrusy like lemon bars, but not quite as tangy. The juicy curd is perfectly paired with a buttery shortbread crust, creating a luscious seasonal dessert that’s refreshing and sweet.



Ingredients

Shortbread Crust

  • 1 ¼ cups all-purpose flour

  • ½ cup confectioners’ sugar

  • ¼ tsp salt

  • ½ cup unsalted butter, cold and cubed

Blood Orange Curd Filling

  • 4 large eggs

  • 3 large egg yolks

  • ¾ cup granulated sugar

  • ¼ tsp salt

  • 1 cup fresh blood orange juice (about 6 oranges)

  • 1 Tbsp blood orange zest

  • 1 tsp cornstarch

  • 4 Tbsp unsalted butter, cubed

  • 3 Tbsp heavy cream

  • Confectioners's sugar, for dusting (optional)


Directions

Shortbread Crust

  1. Preheat oven to 350°F. Line an 8x8-inch baking pan with enough foil to overhang on the sides.

  2. In a medium bowl, whisk together the flour, sugar, and salt.

  3. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press the dough into an even layer on the bottom of the prepared pan.

  4. Bake for 15-20 minutes, or until lightly golden brown. Allow the crust to cool.

Blood Orange Curd Filling

  1. In a medium saucepan, whisk together the eggs, yolks, sugar, and salt until combined. Stir in the blood orange juice and zest, then whisk in the cornstarch until incorporated. Cook over medium heat, stirring constantly, for about 10 minutes. The curd will thicken to the consistency of pudding. If you’d like for your curd to have a deeper red color, add in a few drops of red food coloring.

  2. Strain the curd through a fine-mesh sieve set over a large bowl. Then pour the strained curd over the cooled crust and spread evenly to the edges with an offset spatula.

  3. Bake for 15-20 minutes, or until the filling is set, but the center is still jiggly. Remove from the oven and cool in the pan on a wire rack for 1 hour. Then cover and refrigerate, until chilled and firm, at least 2 hours. Lift the tart out of the pan using the foil, and cut into bars. Dust with confectioners' sugar before serving, if desired.


Barth Bakery has a wide variety of summer treats and desserts…some that are light and bright, others that are cool and refreshing, and many that feature fresh seasonal fruit. If you’re looking for an easy treat to pack up and bring to a pool party, barbecue, or picnic, or just on the hunt for the perfect pick-me-up on a hot summer day, this list has something for everyone.

Blueberry Lemon Coconut Cake Bars

Easy S’mores Pizza

Easy No-bake Red, White, & Blue Jell-O Cake

No-bake Raspberry Peach Icebox Cake

Creamy Homemade Mango Ice Cream

Mango Coconut Lime Tart

Strawberry Lemon Crumb Bars

Piña Colada Macadamia Cookie Bars

Piña Colada Zucchini Breads

Strawberry Lemonade Cookies

Strawberry Pretzel Salad Bars

Mini Lime Tartlets with Macaroon Crust

No-bake Frozen Butterfinger Pie

Fruit Pizza

Coffee Crunch Ice Cream Cake

Skillet S’mores

Frozen Peanut Butter Pretzel Pie

Almond Peach Tart

The Best Lemon Bars

Fruit Salad with Honey Lime Dressing

Margarita Cake with Tequila Cream Cheese Frosting

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