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Ingredients
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Steps
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1
Preheat the oven to 350°F (175°C).
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2
Bake the prepared tart shell for 15 minutes and let cool to room temperature.
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3
In a large mixing bowl, add the diced butter and blood orange zest. Set aside.
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4
In a saucepan, whisk together the granulated sugar, large eggs, and large egg yolks.
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Add the freshly squeezed blood orange juice, lemon juice, cornstarch, and salt.
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Continuously whisking, set the saucepan over medium-low heat and cook until the mixture thickens.
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Immediately strain the mixture over the butter and stir until the butter is fully incorporated.
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Pour the filling into the baked pie shell and bake for an additional 25 minutes, until the filling is fully set.
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The edges should be firm and the center should have a slight jiggle.
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Let cool to room temperature for an hour.
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Transfer to the refrigerator and chill until fully set, about 4 hours.
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When ready to serve, finish with dollops of toasted meringue or freshly whipped cream.
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Notes
Finish with meringue or whipped cream.
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