Blood Orange Bars

Blood orange bars are similar to lemon bars but are made with blood orange juice. The result is a flavor that is less tart but just as delicious.

Course Dessert, Snack

Cuisine American, British

Keyword Citrus, custard

Prep Time 45

Cook Time 1 5

Chilling Time 2

Total Time 3 50

Servings bars

Preheat the oven to 350 deg F. Line an 8x8 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.

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.

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.

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.