These Blood Orange Squares are similar to lemon bars, but with a twist: they feature the vibrant flavor of blood oranges.

The taste of these Blood Orange Squares is much more subtle than you may expect, offering a refreshing change from the usual citrus desserts. The star of the show is definitely the shortbread crust. It’s buttery, flaky, and provides just the right amount of crunch to perfectly complement the smooth filling.

This recipe was born out of necessity—I had a surplus of blood oranges left over from my last dinner party. In my kitchen, I hate wasting good ingredients, so I had got creative! Blood oranges are not only beautiful with their deep red color, but they also have a unique flavor profile that sets them apart from regular oranges. They add a lovely sweetness and a hint of tartness that works wonderfully in desserts.

Originally, I planned to top these bars with a light chocolate ganache, which would have added a rich, decadent layer to the dish. However, as the day unfolded, I simply ran out of time.

So, keep an eye out for that chocolate variation of these blood orange squares in the future! I think you’ll love it just as much as the blood orange version. Whether you’re looking for a dessert for guests or simply want to treat yourself, these blood orange bars are amazing.

Blood Orange Squares

5 from 2 votes

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Yield 30 Squares

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Ingredients

Shortbread Crust

• 280 g Salted Butter, Softened
• 140 g White Sugar
• 3 tsp Vanilla
• 334 g All-Purpose Flour

Blood Orange Curd

• 325 ml Blood Orange Juice, Freshly Squeezed
• 20 ml Lime Juice, Freshly Squeezed
• 280 g White Sugar
• 215 g Salted Butter, Melted
• 8 Eggs, Whisked
• 1 Blood Orange Zest

Instructions

Shortbread Crust

• Line a 9×11 pan with parchment paper and preheat the oven to 350°.
• Add all the ingredients to the bowl of a stand mixer with the paddle attachment. Blend on low until the mixture is crumbly and relatively combined. Some mildly dry bits are okay as you want to avoid overmixing.
  280 g Salted Butter

  140 g White Sugar

  3 tsp Vanilla

  334 g All-Purpose Flour
• Turn your shortbread dough out into the pan and pat down to ensure the dough reaches all edges/corners and is relatively compact. Poke the dough with a fork to allow steam to be released while baking.
• Bake for 30 minutes or until edges are beginning to brown. At this point, begin assembling your ingredients for the curd, but wait until the 15 minute mark to put your curd on the stove top.

Blood Orange Curd

• Add all ingredients to a pot/saucepan.
  325 ml Blood Orange Juice

  20 ml Lime Juice

  280 g White Sugar

  215 g Salted Butter

  8 Eggs

  1 Blood Orange Zest
• Bring to a gentle boil slowly while stirring constantly as you don't want the eggs to curdle.
• Allow to boil gently for 2-3 minutes or until it begins to slightly thicken.
• Remove your Shortbread Crust from the oven and pour the curd on the hot crust.
• Return the shortbread pan to the oven and allow to cook for 20-25 minutes, or until the middle looks bubbly.
• Remove the pan from the oven and allow to cool on the stovetop. Once it is only slightly warm, transfer the whole pan to the fridge and allow to cool completely.
• Once cool, cut the bars and enjoy!

Notes

If you would like these to pack a little more of punch, you can substitute a bit of the blood orange juice for lemon, or alter the ratio of lime juice. You can also use your own shortbread crust recipe, however I must say, this recipe results in the perfect buttery flavour and texture.