Blood orange bars are the same as lemon bars but use blood orange juice instead. With the obvious out of the way, let’s get a bit more in-depth. The result of using blood orange juice is a less tart, slightly sweeter bar. If you’re not a fan of the tartness of lemon bars, these bars might be for you. If nothing else, they look pretty cool with the pink curd and candied orange slices on top. The recipe I used is based on one from Claire Saffitz’s cookbook, minty lime bars. This recipe would work for any type of citrus fruit, I’m planning to try grapefruit next. Fun fact, grapefruit messes with how your body processes a lot of prescription medication. So if you’re on any prescriptions, make sure having grapefruit juice won’t negatively impact you. Okay, on to the recipe.
Shortbread Notes
Since I linked to a youtube video above, if any of this doesn’t make sense, Claire can demonstrate. When making the shortbread crust, this can also be done in a food processor. Using a dough blade, the process of incorporating the butter can be done in a few quick pulses. For me, it was a toss of whether it was more work to do it by hand, or get out, use, and clean the food processor. I went without the food processor but do what’s best for you. Also, massaging the zest into the butter is important to ensure that the zest is evenly distributed in the crust. Once the butter is incorporated, press into your lined and greased 8×8 metal pan. You can press down with the flat side of a measuring cup to ensure the bars have a flat, even crust on the bottom.
Bake at 350 degrees Fahrenheit until the crust is gold on top and then remove from the oven. If you’re doing everything all at once, turn the oven down to 300 degrees. The crust can be made ahead of time as well as the curd, which can be made up to 3 days in advance. There are several steps to this recipe that can be done ahead of time if you don’t have an afternoon to make these. The crust can be made a day ahead of time and stored, covered in the fridge. Just let the crust come to room temp before baking with the curd.
Blood Orange Curd Notes
If storing after making, take a piece of cling film and press onto the top of the curd to prevent a film from forming on the top. After you’ve juiced enough oranges, add the juice, lemon juice, half the sugar, pinch of salt, and the cornstarch to a pan and heat until boiling. Boil for 1 minute to allow the mixture to thicken a bit then remove from the heat.
In a separate bowl, mix the egg, yolks, and the rest of the sugar and whisk vigorously. The mixture should be smooth with the sugar completely incorporated, and a few shades paler in color. While continuing to whisk, begin to add in small amounts, the warm juice mixture. Keep stirring to prevent the eggs from cooking. When half of the juice has been added to the egg mixture, the egg mixture can be whisked back into the sauce pan with the remaining juice. Heat the mixture until it reaches a temperature of 170 degrees F. If you don’t have an instant-read thermometer, take a wooden spoon and dip it into the mix. If the mixture coats the back of the spoon, its done. Remove the pan from the heat.
More Notes
While continuing to whisk off the heat, begin adding the butter, one tablespoon at a time. Wait until the butter has mostly incorporated before adding the next tablespoon of butter. Once all of the butter has been incorporated, the curd can then be added to the crust. It is then baked a second time for 30 minutes at 300 F. Tap the pan a few times before baking to get a nice even surface on top. When done, the curd will have be set but have a slight wobble to it. Let cool in the pan until it reaches room temperature and then transfer to the fridge to chill for at least one hour. Remove the chilled bars from the pan and remove the aluminum foil. Cut the blood orange bars into squares and dust with powdered sugar before serving.
Extra Credit: Candied Orange Slices.
If you want to get real fancy, thinly slice a few blood oranges and add to a sauce pan with sugar, water, and lemon juice. Bring to a boil stirring occasionally to dissolve all of the sugar. Reduce heat and simmer for 15-20 minutes or until the slices are translucent and the rinds are soft. Let the slices cool on a piece of wax paper then transfer to the fridge to chill for 2-3 hours. Top the blood orange bars with the orange slices and enjoy!
Blood Orange Bars
Equipment
- 1 Sauce Pan
- 1 8×8 baking tray
- 1 Instant-read thermometer optional
- 1 Food Processor optional
Ingredients
Shortbread Crust
- 50 grams granulated sugar
- 2 tbsp blood orange zest can use extra to top bars if desired
- 130 grams rye flour
- 1 gram baking powder
- pinch salt
- 113 grams butter, cold and cut into 1/2" pieces 1 stick
Blood Orange Curd
- 170 grams blood orange juice around 4 oranges depending on size
- 57 grams lemon juice
- 3 grams cornstarch
- pinch salt
- 200 grams granulated sugar
- 5 large egg yolks
- 1 large egg
- 85 grams butter, chilled and cut into 1" pieces 6 tbsp
Candied Blood Orange, Optional
- 200 grams granulated sugar
- 177 grams water
- 30 grams lemon juice
- 2 blood oranges thinly sliced
Instructions
Shortbread Crust
- Preheat the oven to 350 deg F. Line an 8×8 tray with two pieces of aluminum foil, one crossing over the other. Press the foil into the corners and up the sides of the pan. Butter the bottom and sides of the foil. This will make removing the bars from the tray after baking easier.
- Combine the blood orange zest and granulated sugar in a large bowl. Massage the zest into the sugar with your fingers so that the zest is finely incorporated with the sugar. This can also be done in the food processor if you prefer
- Add the flour, baking powder, and salt and mix to combine. Add the chilled pieces of butter and toss to coat in the flour mixture.
- Using your fingers or the food processor, crumble the butter into the flour mixture until the mixture is like sand and holds together easily when pressed.
- Put the shortbread dough in the greased pan and using your fingers or the flat bottom of a measuring cup, press the dough firmly down into the pan to create an even layer on the bottom.
- Bake in the center rack of the oven for 25-30 minutes or until the crust is a light golden brown color. Remove pan from oven and allow to cool.
- Turn oven temperature down to 300 deg F.
Blood Orange Curd Filling
- Add the blood orange juice, lemon juice, cornstarch, salt and 100 grams of the sugar to a sauce pan and cook over medium heat, whisking occasionally to dissolve the sugar.
- When the mixture comes to a boil, whisk constantly for one minute then remove from heat.
- In a separate bowl, combine the egg yolks, egg, and 100 grams of sugar. Whisk as hard as you can to get the mixture to a smooth consistency and is a couple shades paler in color.
- While whisking constantly, slowly drizzle in the citrus mixture, adding a tiny bit at a time, until half of the citrus mixture has been added.
- Whisk the egg mixture back into the sauce pan, adding a little at a time until all of the egg mixture has been added. Set the sauce pan over medium heat and whisking constantly, heat the mixture to 170 deg F. This should take between 3 and 5 minutes. If you don't have an instant read thermometer, the mixture will be thick enough to coat the back of a spoon
- Remove the pan from the heat and while continuing to whisk, add the butter to the mixture, one piece at a time. Wait until each piece of butter has been incorporated before adding the next.
Bringing it all together
- Gently pour the blood orange curd mixture over the shortbread crust and tap the tray to remove any air bubbles and create an even layer.
- Bake the bars for 30-35 minutes. The center of the bars should be set but still have a bit of a wobble when you shake the pan. Remove from the oven and let bars cool completely in the pan
- Once bars have cooled, transfer to the fridge to chill for at least 1 hour. Bottom of the pan should be cold to the touch.
- Use the foil to lift the bars out of the pan and peel down the foil to remove the bars. Cut into pieces and top with powdered sugar or candied blood orange slices.
Candied Blood Orange Slices
- Completely optional but is tasty and looks cool for photos.
- Thinly slice two blood oranges and add to a sauce pan along with sugar, water, and lemon juice. Bring mixture to a boil on medium heat stirring occasionally to dissolve sugar.
- Once at a boil, reduce temperature and simmer for 15 or so minutes. Rinds will be soft.
- Transfer blood orange slices to a sheet of wax paper and let cool completely. Once cooled to room temperature, transfer to the fridge to chill until ready to use.
