Buttery shortbread topped with homemade blood orange curd
This is a sweeter, more mellow curd-perfect for scones or crumpets or here, as a topping for homemade buttery shortbread.
Ingredients
- For the blood orange curd
- Zest and juice of 5 blood oranges
- Zest and juice of 1 lemon
- 180g golden caster sugar
- 3 whole eggs
- 4 egg yolks
- 150g unsalted butter, softened at room temperature and cut into 2cm pieces
- For the shortbread
- 250g softened unsalted butter
- 175g golden granulated sugar
- grated zest of 1 blood orange
- 1 teaspoon vanilla extract
- 250g plain four
- 125g fine semolina
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