Blood Orange Bars with Brown Butter Crust

We interrupt this month of soup recipes to bring you one of my all-time favorite, super seasonal recipes… blood orange bars. While lemon bars are pretty good, blood oranges really take this desert to the next level. Not only does this citrus provide a sweet, dimensional flavor, the color is downright beautiful. Squeeze a little Meyer lemon to make this recipe go further. Alternatively, tangerine juice will give you a deep orange color. Whatever you do, don’t miss your chance to scoop these up!



  • 1/2 pound unsalted Butter
  • 1/2 cup Sugar
  • 3 cups Flour
  • 1/2 t Sea Salt or Kosher Salt

Blood Orange Curd - makes @6 cups

  • 1/4 cup Cornstarch
  • 1 1/2 cup Sugar
  • 1 t Sea Salt or Kosher Salt
  • 12 Eggs, beaten
  • 4 Egg Yolks, beaten
  • zest of 6 Blood Oranges
  • 2 1/2 cups Blood Orange Juice
  • 1/2 pound cold, unsalted Butter, cut into 1/2" pieces


Preheat oven to 350°F. Set aside a 9"x13" 1/4 sheet pan.

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.

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.

Bake for about 30 minutes, or until the crust is golden.

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).

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.

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.

Cut into desired pieces and serve chilled.

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