These blood orange curd bars are similar to lemon bars in preparation and texture. The deep ruby color of blood oranges makes these super festive for the holidays. Their season goes through march, so you can make these all winter long.
rye shortbread crust
- 1 1/ 2 cups rye flour
- 1/ 3 cup powdered sugar
- zest of 1 blood orange
- 1/ 2 teaspoon salt
- 8 tablespoons unsalted butter, melted
blood orange curd
- 3 large room temperature eggs
- 3 large room temperature egg yolks
- 3/ 4 cup caster sugar
- 1/ 2 cup blood orange juice
- 1/ 4 cup lemon juice
- zest of 1 blood orange
- 8 tablespoons room temperature and cubed unsalted butter
- 1/ 3 cup powdered sugar for topping
candied blood oranges
- 1 cup sugar
- 3/ 4 cup water
- 2 tablespoons lemon juice 2
- 2 thinly sliced blood oranges
Preheat oven to 375 F, line pan with parchment paper, leaving 2" excess on at least two sides (for easy release). Lightly grease sides of the pan with butter. I use a pastry brush dipped in some of the melted butter. Combine all crust ingredients in a bowl, mixing until the dough comes together. Press into prepared pan, working across the bottom of the pan. Chill in the freezer for 15 minutes. Line the crust with a piece of parchment paper, cut the 1" larger than diameter of the pan. Line with pie weights, rice or dried beans. Bake for 10-12 minutes. Remove from oven and place on a cooling rack until ready to be filled with the curd. Reduce heat to 325F.
In a seperate, heat proof bowl, whisk together eggs, egg yolks, and sugar. Once combined, whisk in blood orange, lemon juice and zest. Take the entire bowl and place on top of a pot filled with 1" of water. Using a bain marie, or double boiler method, heat curd mixture over medium- high heat, stirring frequently to ensure the eggs don't curdle. Continue to stir until the curd forms into a thick, almost pudding like consistency (about 10-20 minutes). The curd should fully coat the back of a spatula or spoon without running off.
As soon as the mixture thickens, add the cubes of butter. Stir quickly to fully combine/melt the butter into the curd. Press through mesh strainer, into another bowl, container or directly onto the prepared crust. Return filled crust to the oven. Bake at 325F for 10-12 minutes, or until the curd sets with a slight giggle. Remove from oven and cool on a cooling rack to room temperature, about an hour. Chill the tart in the fridge for 2-3 hours. Top with powdered sugar right before serving.
Combine 1 c sugar, 3/4 c water and 2 tablespoons lemon juice in a sauce pan. heat over medium heat, stirring until sugar is dissolved. Add the thinly sliced blood orange (1-2 oranges, ~ 8-10 slices), simmer gently for 16-20 minutes. Oranges should be slightly translucent and rinds should be soft. remove from heat to cool on wax paper on a cooling rack. move to chill in the fridge an additional 2-3 hours.