• December 26, 2014

Dive into spring with tangy grapefruit squares

Print
Font Size:
Default font size
Larger font size

Posted: Wednesday, April 2, 2014 4:30 am

Grapefruit, love child of an orange/pomelo hookup, flaunts one parent’s sunny nature and the other’s thick-skinned, rotund ways. The hybrid is all sunny bright, easy-peel, sweet and sour cheer. That’s how it rolls.

And yet, I contrived to press grapefruit flat, to square it off into lemon-bar portability.

I squeezed and mixed and baked. Yielding something sweet, soured by a whiff of fruitcake. In another word: bad.

After many yellow squares and many square yellow leftovers, I was visited by a revelation. Fresh grapefruit: good.

Cooked grapefruit: bad.

So I reformatted my bars, confining grapefruit to a fresh zest finish. Which worked.

The bars sliced up lemon bold, grapefruit fresh, sunshine sweet. Score another for hybrid vigor.

SUNSHINE BARS

Prep: 20 minutes

Bake: 55 minutes

Makes: 48 small bars

3 cups sugar

Finely grated zest of 3 grapefruits

2 cups flour

1 pinch salt

12 tablespoons (1½ sticks) unsalted butter, cut up

1 cup plus 2 tablespoons freshly squeezed lemon juice, strained (from about 8 lemons)

6 eggs

1. Buzz: Measure sugar into the food processor. Drop in grapefruit zest. Buzz to a fine grapefruit-scented powder, about 1 minute. Scoop ¼ cup scented sugar into a small bowl; set aside. Scoop 2¼ cups scented sugar into a large mixing bowl; set aside.

2. Combine: Measure 1½ cups flour and the salt into the remaining ½ cup scented sugar in the food processor. Buzz to combine. Drop in butter. Pulse many times. Mixture will look like fine sand, then coarse sand, then big clumps.

3. Pat: Dump clumps into a 13-by-9-inch baking pan. Pat into the bottom of the pan. Slide into a 325-degree oven and bake until golden, about 25 minutes.

4. Whisk: Meanwhile, whisk remaining ½ cup flour into the scented sugar in the large mixing bowl. Whisk in juice. Whisk in eggs.

5. Bake: When pastry is golden, lower oven temperature to 300 degrees. Pour egg mixture over pastry and bake until center is just set, about 30 minutes. Pull pan out of oven.

6. Gild: Spread remaining ¼ cup scented sugar over the top. Cool. Chill. Cut into 48 bars.

More about

More about

Rules of Conduct

  • 1 Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
  • 2 Don't Threaten or Abuse. Threats of harming another person will not be tolerated. AND PLEASE TURN OFF CAPS LOCK.
  • 3 Be Truthful. Don't knowingly lie about anyone or anything.
  • 4 Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
  • 5 Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
  • 6 Share with Us. We'd love to hear eyewitness accounts, the history behind an article.

Welcome to the discussion.

Poll

Loading…

Food Videos