5 from 3 votes

Blood Orange Bars w/ Brown Butter Crust

Yield: 12 3"x4" Bars
Total Time:
1 hr
The recipe is enough to make the bars in a 1/4 sheet pan (9"x13") , however we know for most, blood oranges can be a bit expensive so a reduced recipe may be a better option. The recipe works perfect to halve it and make the bars in a 4"x14" tart pan (that is what was used in the photos) or made into individual tarts in 3" or 4" pans. Or you can always substitute in some tangerine juice for the blood orange juice. The color will pale more towards the orange side, but it will still be delicious. Promise. Also, make sure to taste the sweetness of the curd as you are making it. Blood oranges can vary quite a bit on their sweetness, so adjust the sugar quantities to your desired taste.


Crust Ingredients

  • 1/2 pound (225g) unsalted Butter
  • 1/2 cup (100g) Sugar
  • 3 cups (375g) Flour
  • 1/2 t (3g) Sea Salt or Kosher Salt

Blood Orange Curd Ingredients - makes @ 6 cups

  • 1/4 cup (40g) Cornstarch
  • 1 1/2 cup (300g) Sugar
  • 1 t (5g) Sea Salt or Kosher Salt
  • 12 Eggs , beaten
  • 4 Egg Yolks , beaten
  • zest of 6 Blood Oranges
  • 2 1/2 cups (600ml) Blood Orange Juice
  • 1/2 pound (225g) cold, unsalted Butter, cut into 1/2" pieces


  1. Preheat oven to 350°F. Set aside a 9"x13" 1/4 sheet pan.
  2. Make the crust. Put butter in a saucepan and melt over medium heat. Continue cooking the butter until it develops an amber color and begins to smell a bit "toasted nut-like". Remove from heat and stir sugar into butter until mostly dissolved.
  3. Put flour and salt in a large bowl. Stir in butter and sugar and mix until completely incorporated (it will be a crumbly texture). Press mixture into the 1/4 sheet pan, working the dough up the sides of the pan and evenly across the bottom.
  4. Bake for about 30 minutes, or until the crust is golden.
  5. While the crust bakes, make the curd. Whisk together the cornstarch, sugar and the salt in a bowl. Mix in the eggs, zest, and juice. Place bowl over a pot with gently boiling water (cook over a bain marie).
  6. Cook over the bain marie, stirring frequently until the curd has thickened. Remove from heat and then, a few pieces at a time, stir in the butter until it is completely incorporated. Strain curd through a fine mesh strainer.
  7. Pour the curd into the cooked crust as soon as you take it out of the oven. Return to the oven and bake for another 15 minutes or until the filling has thickened. Place in the fridge to chill for at least 4 hours, preferably overnight.
  8. Cut into desired pieces and serve chilled.

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