Blood Orange Squares
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 9x11 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 Butter140 g White Sugar3 tsp Vanilla334 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 Juice20 ml Lime Juice280 g White Sugar215 g Salted Butter8 Eggs1 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!