A twist on a classical dessert, these vibrant bars are citrusy like lemon bars, but not quite as tangy. Blood orange curd is the sweeter, less tart version of a traditional lemon curd. These gorgeous bars have a silky, smooth texture and a rush of flavor in every bite. The colorful, juicy curd is perfectly paired with a crisp, buttery shortbread crust, creating a luscious seasonal dessert that’s refreshing and sweet.
Originally published 6/3/2017; Updated 5/13/2022
Ingredients
Shortbread Crust
1½ cups all-purpose flour
½ cup confectioners’ sugar
¼ tsp salt
10 Tbsp 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
1 Tbsp blood orange zest
1 tsp cornstarch
3 Tbsp heavy cream
4 Tbsp unsalted butter, cubed
Red & blue food coloring (optional)
Confectioners' sugar, for dusting (optional)
Directions
Shortbread Crust
Preheat oven to 350°F. Line an 8x8-inch baking pan with enough foil to overhang on the sides. Spray the foil with nonstick cooking spray.
In a medium bowl, whisk together the flour, sugar, and salt.
Using a pastry blender, fork, or your fingertips, cut in the butter until the mixture resembles coarse crumbs. Press the dough into an even layer on the bottom of the prepared pan.
Bake for 15-20 minutes, or until lightly golden brown. Allow the crust to cool.
Blood Orange Curd Filling
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-low heat, stirring constantly, for about 10 minutes. The curd will thicken to the consistency of pudding. Remove the saucepan from the heat and stir in the cream and butter until melted and smooth. If you’d like your curd to have a deeper red color, add in a few drops of red food coloring. If you’d like your curd to have more of a true blood orange color, also add in a tiny drop of blue food coloring.
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.
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 set on a wire rack for 1 hour. Once cooled, cover and refrigerate until chilled and firm, at least 2 hours. Lift the tart out of the pan using the overhanging foil and cut into bars. Dust with confectioners' sugar before serving, if desired.