The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even when sliced.
Provided by Chris Morocco
Categories Bon Appétit Holiday 2018 Cookies Christmas Christmas Eve Winter Citrus Grapefruit Egg Lemon Butter Bake Dessert snack
Number Of Ingredients 23
Steps:
- Shortbread base:
- Place a rack in middle of oven; preheat to 350°F. Line an 8x8" baking pan, preferably metal, with overlapping sheets of parchment paper, leaving at least 4" overhang on each side. Pulse flour, powdered sugar, granulated sugar, and salt in a food processor a few times to combine. Add butter and pulse until largest pieces are pea-size. Add egg yolks and pulse just until dough comes together in small clumps. (Shortbread can also be made by hand: Whisk dry ingredients in a large bowl, then work in the butter with your fingers before mixing in the egg yolks with a sturdy spoon.)
- Transfer dough to prepared pan (you may find it easier to form the dough into a ball first, instead of working with clumps-entirely up to you!) and press into an even layer. If dough is sticky, use a piece of plastic wrap between your hand and the dough. Prick dough with a fork in several spots (this helps it stay flat as it bakes). Bake shortbread until edges and top are golden brown, 24-28 minutes. Let cool.
- Candied grapefruit zest:
- While the shortbread is baking, use a sharp knife to remove zest from grapefruit in 2"-3" wide strips (it's okay to leave some white pith attached). Slice strips very thinly lengthwise; save fruit for another use. Combine zest and 2 cups water in a small saucepan and bring to a simmer. Drain immediately. Combine zest with 1/4 cup granulated sugar and 1 cup water in the same saucepan and bring to a simmer. Cook, stirring occasionally, until zest is translucent and softened, 15-20 minutes. Drain, discarding syrup, and toss zest in a small bowl with remaining 1/4 cup granulated sugar. Set aside until ready to use.
- Curd and assembly:
- Reduce oven temperature to 300°F. Vigorously whisk eggs, egg yolks, granulated sugar, and cornstarch in a large saucepan until smooth and sugar is mostly dissolved. Whisk in grapefruit zest and juice, lemon zest and juice, and vanilla. Set saucepan over medium heat and cook, whisking constantly and making sure to get into the corners of the pan, until curd begins to bubble slightly around the edges and thickens, about 5 minutes. Simmer very gently, still whisking, 30 seconds, then remove from heat. Whisk salt into curd, followed by butter a piece at a time, whisking to fully incorporate after each addition. Scrape curd into pan with shortbread and smooth over crust. Top with some of the candied grapefruit zest (you probably won't need all of it; snack on any left over!).
- Bake grapefruit bars until surface of curd is set (the center will still wobble slightly when pan is gently shaken), 20-25 minutes. Transfer to the refrigerator and chill until very cold, at least 3 hours, or preferably overnight.
- Just before serving, slice grapefruit bars into 2" squares and dust with powdered sugar if desired.
- Do Ahead
- Shortbread can be baked 3 days ahead. Store tightly covered at room temperature. Grapefruit can be candied 1 week ahead. Store airtight at room temperature. Bars can be baked 3 days ahead. Cover and keep chilled.
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Mr Flirty
f-mr@aol.comI've never made grapefruit bars before, but I'm glad I tried this recipe. They're so delicious and easy to make.
Ejike Amadi
e85@gmail.comThese bars are a great way to use up leftover grapefruit. I always have a few grapefruits on hand, so I'm always looking for new ways to use them.
Ogheneovo Destiny
d23@hotmail.frI'm not a big fan of grapefruit, but I loved these bars. The crust is flaky and buttery, and the filling is just the right amount of tart.
Nyanzi Ibrahim
ibrahim_n@yahoo.comThese bars are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Aysel Waters
aysel@gmail.comI made these bars for a party and they were a huge hit! Everyone loved them.
Saleem Sindh
saleem@hotmail.frThese bars are the perfect balance of sweet and tart. I love the grapefruit flavor.
Myranda Jo
jo@yahoo.comThe candied zest is a great addition to these bars. It adds a lot of flavor and texture.
Carlton Trout
t@hotmail.comThese bars were so easy to make and they turned out perfectly! I will definitely be making them again.
Rex Tarek
tarek.r@aol.comI had some trouble getting the bars to set properly. I think I might have overbaked them.
MD Arif Shekh
m45@yahoo.comThese bars were a bit too tart for my taste, but my husband loved them. I think next time I'll use less grapefruit juice.
Lwazi Anong
lanong49@aol.comI've made these bars several times now, and they're always a hit! They're the perfect dessert for a summer party or potluck.
Kuhle Sanda
k-sanda39@yahoo.comThese grapefruit bars were a delightful treat! The combination of sweet and tart was perfect, and the candied zest added a lovely citrus flavor. The bars were also very easy to make, and I loved that I could use fresh grapefruit from my own tree.