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–+ servings

Blood Orange Bars Recipe

Overhead photo of eight orange dessert bars on sheet of parchment paper.
A twist on classic Lemon Bars, these Blood Orange Bars feature a silky, creamy, tart custard atop a buttery shortbread crust. Your Valentine is sure to love this dreamy orange dessert!
Author: Cheyanne Holzworth
Total Time: 1 hour 5 minutes
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 16 servings

Equipment

  • 1 2-Quart Saucepan
  • 1 8x8-inch Baking Pan

Ingredients

For the Orange Curd

  • 3 large Egg Yolks
  • 1 Cup Granulated Sugar
  • 2 whole Oranges or Blood Oranges – zest and juice (about ½ Cup of juice)
  • 1 whole Bourbon Vanilla Bean OR Regular Vanilla Bean – split and seeded
  • 6 TBS Unsalted Butter – cubed and chilled

For the Shortbread Crust

Instructions

  • Make the Blood Orange Curd: Add the eggs and sugar to a 1 ½ to 2-quart saucepan. Whisk well until the mixture is completely smooth and thoroughly combined. Add in the orange zest and orange juice. Whisk to combine. Place the saucepan on the stovetop over medium heat and cook, stirring frequently, until thickened, about 12-15 minutes. (Tip: The curd mixture should be similar in consistency to thin pudding).
    Remove from heat and add vanilla, then butter: Remove the orange curd from the heat. Add the vanilla bean seeds and stir until combined. Then, add the butter to the saucepan in batches, working with a few cubes at a time and stirring the curd until smooth in between each addition.
    Chill: Transfer the orange curd to a bowl or airtight storage container, cover with plastic wrap and or the lid. Place in the fridge and refrigerate until firm, at least 2 hours or up to overnight.
  • Preheat an oven to 325 degrees Fahrenheit. Line an 8x8’-inch baking pan with parchment paper and set aside.
  • Make the Shortbread Crust: In the bowl of a stand mixer (or a large bowl with a hand-held mixer) add the butter and both sugars. Beat on medium-high speed until well creamed and completely combined. Stop and scrape down the sides and bottom of the bowl with a rubber spatula as necessary.
    Add in the flour and salt. Beat on low speed until all the flour is just incorporated and the mixtures JUST comes together. Transfer the shortbread dough to the prepared baking pan. Press the dough into the bottom of the pan to form a crust. (Tip: Spray your hands with non-stick cooking spray to prevent the dough from sticking to you.)
  • Bake crust: Transfer to the oven and bake until the top of the dessert is lightly golden and crust is set, about 30 minutes. Remove from oven and place the pan on a wire cooling rack.
    Cool slightly, then add curd: Let the crust cool slightly, about 15 minutes. Meanwhile, reduce oven temperature to 300 degrees. Pour the orange curd over the crust.
    Bake again: Return the orange dessert to the oven and continue to bake until the edges are set, but the center is still slightly jiggly, about 18-25 minutes.
  • Cool completely: Remove the pan from the oven and place on a wire cooling rack. Set aside and let cool completely to room temperature. Once cool, cover with plastic wrap and transfer to refrigerator. Chill until the dessert is completely firm.
  • Slice and serve: Cut the orange dessert into squares, bars, or long slices and generously dust with confectioner’s sugar. Enjoy!

Notes

  • Food Coloring: I added 3 drops of pink food coloring to slightly enhance color. You can add more or none depending on preference.
  • Orange Curd: You can strain the orange curd through a fine mesh strainer for a smoother consistency. I did not do this.
Nutritional information is an estimate based upon 16 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 239kcal    Carbohydrates: 23g    Protein: 2g    Fat: 15g    Saturated Fat: 9g    Cholesterol: 72mg    Sodium: 51mg    Potassium: 29mg    Sugar: 15g    Vitamin A: 495IU    Vitamin C: 0.8mg    Calcium: 12mg    Iron: 0.6mg
Course: Dessert
Cuisine: American