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Blood Orange Shortbread Bars

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I’m all about seasonal fruits. Berries and stone fruit in the summer and spring, apples and figs in the fall, and oranges in the winter. My current obsession: blood oranges.

Blood Orange Shortbread Bars

Blood orange season is quick during a long season of citrus fruits. They tend to show up at the end of December or January, but don’t stay around long. What I love about blood oranges are the bold flavors. They are juicy and incredibly refreshing, but also tend to have a sweet-tart aspect to them.

Since they have such a short season, I have to enjoy them in every way possible. That means eating them as snacks and finding all the different ways I can bake with them.

Brown Butter Shortbread Bars


These blood orange shortbread bars are a seasonal twist on the classic lemon bars. Instead of classic lemon curd, I sub in blood orange curd and a bit of blood orange zest in the brown butter shortbread base for an extra tangy punch.

Now let’s talk about the best part, the blood orange curd. The blood orange curd is delectable. The flavor is just like a melted creamsicle. It’s creamy, tangy, and sweet all at the same time. The curd sits on top of a dense shortbread crust, which is infused with a blood orange zest. The little hint of zest in the shortbread pulls the flavors together for a sweet bite.

These bars are the best of both worlds. They are sweet and tangy, sweet and balanced, and most important, DELICIOUS!

Check out the step-by-step guide to creating these little creamsicle bites below.

Blood Orange Shortbread Bars

These blood orange shortbread bars are the perfect tangy treat. The addition of the zest from the blood orange in the shortbread crust brings the flavors full circle.
Prep Time 15 mins
Cook Time 45 mins


Shortbread Crust

  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 2 3/4 cups plus 2 tablespoons  flour
  • 1/4 teaspoon salt
  • 1 tablespoon blood orange zest
  • 1 cup cold unsalted butter


  • 1 large egg
  • 4 large egg yolks
  • 2/3 cups granulated sugar
  • 1/2 cup fresh blood orange juice
  • 1/8 tsp salt
  • 6 tbsp unsalted butter, softened at room temperature
  • 1 tbsp powdered sugar


  • First, make the brown butter. Add 1 cup of butter to a small saucepan on low-medium heat. Stir the butter as it melts. Once the butter melts, it will start to foam. (Don't worry this is normal!) After foaming, the butter will to a golden clear color and then start to brown. Keep an eye on the butter and stir frequently, as the butter can burn pretty quickly. Once the butter is browned, transfer to a bowl and set in the freezer. Let the butter cool until solid.
  • While the butter is cooling, make the base for the shortbread. Add the sugar, baking powder, salt, and blood orange zest in a bowl. Mix to combine.
  • Once the butter is ready, add the butter and egg to the dry ingredients. Use a pastry blender or even your hands to combine. The dough will be crumbly and dry.
  • Grease a 9x13 inch pan and preheat the oven to 325. Press the dough into the pan until smooth and flat. Set in the oven for about 15-20 minutes, just to set the dough.
  • Now for the curd. Prepare a double boiler with 1-2 inches of water. Place on high heat and wait until the water boils. Once the water comes to a boil, set it to a simmer.
  • Next, combine the egg yolks, granulated sugar, blood orange zest, blood orange juice, and salt in a heatproof bowl that can sit on top of a double boiler.
  • Whisk until the items are fully combined and then place the bowl on top of the double boiler. Continue to whisk until the mixture becomes thick, about 10 minutes. Make sure to keep a consistent whisk, or else the eggs will curdle. When the liquid thickens, it should have a texture similar to a hollandaise sauce.
  • Once the liquid is thick, remove it from the heat. Cut the remaining butter into small pieces and carefully insert one piece at a time. Stir until each piece is melted.
  • Take the shortbread out of the oven and place the curd mixture on top of the curst. Make sure it is covering all edges. Place the shortbread back in the oven for about 15 minutes, or until the curd on top is set.
  • Once cooled, add powdered sugar and enjoy!

Switch it up! The shortbread bars are the perfect base for any type of citrus curd. They easily can be layered with fresh fruit in the summer or crisp apples in the fall.

The curd can be enjoyed on its own! It is perfect as a spread or just out of the jar.

Pro Tip! The shortbread base can be made ahead of time. Once the dough is mixed together, let it sit in the freezer overnight. As you are preparing the curd, take the dough out of the freezer to defrost.

Happy Baking!

This recipe was inspired and adapted by Smitten Kitchen’s Shortbread Peach Bars and Sally’s Baking Addictions Lemon Curd.



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