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+ servings

blood orange curd rye shortbread bars

Megan
a sweeter, less tart version of the classic lemon curd, this to make blood orange curd tops a rye shortbread crust. these gorgeous, ruby hued bars are the perfect way to enjoy blood oranges at their peak
5 from 2 votes
Prep Time 1 hr 5 mins
Cook Time 25 mins
Chill Time 3 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine American
Servings 1 8X8 pan

Equipment

  • 8" square cake pan
  • heat proof bowl
  • mesh strainer
  • parchment paper
  • medium sauce pan

Ingredients
  

rye shortbread crust

  • 1 1/2 c rye flour (180g)
  • 1/3 c powdered sugar (40g)
  • zest from 1 blood orange
  • 1/2 tsp salt
  • 8 tbsp unsalted butter, melted

blood orange curd

  • 3 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • 3/4 c caster or superfine sugar (165g)
  • 1/2 c freshly squeezed blood orange juice
  • 1/4 c lemon juice
  • zest from one blood orange, optional
  • 8 tbsp unsalted butter, cubed at room temperature
  • powdered sugar for dusting
  • candied orange slices for topping

Instructions
 

  • 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.
    Other suggested toppings: candied blood orange slices, powdered sugar or italian meringue (using the lefover egg whites)
Keyword blood orange curd, easy citrus bars, easy entertaining, rye shortbread
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