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Silky Tangerine Curd Bars with Browned Butter Shortbread Crust – Vibrant Citrus Dessert
Dolce Flav
Rated 5.0 stars by 1 users
Category
Tangerine Flavor
Author:
Dolce Flav
Servings
12
Prep Time
15 minutes
Cook Time
25 minutes
These Silky Tangerine Curd Bars are a bright and tangy treat nestled on a nutty browned-butter shortbread crust. The buttery crust bakes to golden crispness before being topped with a luscious tangerine curd enriched by fresh zest and juice. After baking, chill until set and dust with confectioners’ sugar—the result is a citrus-forward bar with a tender crunch and silky, refreshing filling perfect for dessert or afternoon tea.
Ingredients
For the crust:
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1 cup (140g) all-purpose flour
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1/4 cup confectioners’ sugar
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1/8 tsp kosher salt
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7 tbsp salted butter, melted
For the tangerine curd filling:
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1 Tbsp + 1 tsp tangerine zest
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1 cup granulated sugar
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2 Tbsp all-purpose flour
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2 large eggs
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3 large egg yolks
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¾ cup fresh tangerine juice
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1 Tbsp fresh lemon juice
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Pinch of kosher salt
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Confectioners’ sugar for dusting
Directions
Preheat your oven to 350°F (175°C) and prepare an 8″ square pan by lining it with parchment paper or greasing it.
Mix together flour, confectioners’ sugar, and salt for the crust, then stir in melted salted (or browned) butter until the dry ingredients are just moistened.
Press this crumbly crust firmly into the pan and bake until light golden—about 25 minutes.
Meanwhile, in a food processor or bowl, pulse tangerine zest and sugar until fragrant, then blend in flour.
Add eggs, egg yolks, tangerine juice, lemon juice, and salt—mix until smooth.
Once the crust is ready, lower oven temperature to 325°F (165°C), pour curd filling over the warm crust, and bake until the center moves only slightly—about 25–30 minutes.
Cool completely, then chill for at least 3 hours to set.
Dust with powdered sugar before slicing into 12 clean bars and serve chilled or at room temperature.
Recipe Note
10 Frequently Asked Questions
Can I substitute regular butter for browned butter?
Yes—using browned butter enhances the flavor with nutty notes, but regular melted salted butter will also work.
Can I use mandarin or orange instead of tangerine?
Absolutely—mandarins or sweet oranges can be substituted, though they may yield slightly different citrus profiles.
Why add lemon juice to the tangerine filling?
The lemon adds acidity and helps balance sweetness, brightening the citrus flavor for a well-rounded curd.
Do I need to chill the bars before slicing?
Yes—chilling for at least 3 hours ensures clean cuts and sets the creamy curd properly.
How long will leftovers stay fresh?
Keep refrigerated in an airtight container for up to 5 days.
Can I freeze the bars?
Yes—once chilled, wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
How can I make the crust gluten-free?
Use a 1:1 gluten-free all-purpose flour blend; texture may vary slightly but should hold well.
Will the powdered sugar melt?
It may melt quickly on warm bars—dust just before serving or use extra for garnish.
Can I substitute the pan size?
You can use an 8″ square or similar size oven-safe dish; adjust baking times slightly if needed.
Any topping suggestions?
Fresh tangerine segments, a dollop of whipped cream, or edible flowers make lovely and colorful garnishes.