Blood Orange and Lemon Squares w/ Thyme Shortbread crust

Blood Orange and Lemon Squares with Thyme Shortbread Crust

Ingredients

Thyme Shortbread

• 1 c unsalted butter (room temp)

• 1/2 c granulated sugar

• 1-2 tbsp fresh thyme (minced)

• 2 c all-purpose flour

• 1/8 tsp salt

Lemon Custard base

• 6 eggs (whole)

• 1 egg yolk

• 2 1/2 c granulated sugar

• 2 tbsp blood orange zest

• 2 tsp lemon zest

• 3/4 c blood orange juice (about 4 medium sized)

• 1/4 c lemon juice

• 1 c all-purpose flour

• 1 tsp cornstarch

• Confectioners

Method

1. Prepare a 9”x11” baking pan, by covering liberally with butter and using an oversized portion of parchment. Place the parchment atop the pan. Cut each corner of the paper where the pan ends and fold inward.

2. Rinse and pat dry the thyme, blood orange and lemons. Zest the citrus and mince the fresh thyme, set aside.

3. In a stand mixer or large bowl (using a hand mixer), beat together the butter, sugar and thyme, on MED. Cream until lighter in appearance and fragrant—about 2-3mins. Scrape down the sides. Mixing on LOW, add the first cup of flour and salt and and mix until combined. Then, adding the remaining 1 cup of flour and allow to fully incorporate. Notice that the dough begins to pull away from the sides to form. Using lightly floured hands, press the dough into the prepared pan. Place into the oven to bake for 20-25mins, until the crust is golden. Allow to cool for 30mins. 

4. While the crust cools, in a stand mixer using the whisk attachment or a large bowl and hand mixer, whisk together the eggs, egg yolk, sugar and zest(s). Beat on MED, until paler in appearance and frothy. Next, add in citrus juice, flour and cornstarch. Allow the mixture to fully combine into a curd. The citrus base should be cohesive in texture. Pour the curd atop the crust and bake for 35-40mins. The center should no longer jiggle. Allow to cool in pan completely, about 4hrs. Cut into squares and dust with confectioners’ sugar. Enjoy!