For the Crust: 1/2 pound unsalted butter 1/2 cup sugar 3 cups flour 1/2 tsp sea salt
For the Blood Orange Curd 1/4 cup cornstarch 1-1/2 cup sugar 1 tsp sea 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. Grease and then set aside a 9”x13” rectangular sheet pan.
For the crust, place the 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 like toasted nuts.
Remove from heat and stir sugar into the butter until dissolved.
Combine the flour and salt in a large bowl. Stir in the butter and sugar mixture and stir until incorporated into a crumbly texture.
Press the dough into the sheet pan, working it up the sides of the pan and evenly across the bottom.
Bake for 30 minutes, or until the crust is golden.
While the crust bakes, make the curd. In either a glass or stainless steel bowl, whisk together the cornstarch, sugar, and salt. Mix in the eggs, zest, and blood orange juice. Then place the mixing bowl over a pot with gently boiling water, stirring the curd frequently until it thickens.
Remove from heat and then, a few pieces at a time, stir in the butter until it’s completely incorporated.
Strain the curd through a fine mesh strainer or cheesecloth, then pour into the cooked crust as soon as it’s ready.
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, before serving chilled.