i am not sure how the weather has been where you live - but winter in minnesota this year has been brutal! i think i heard that we had over 35 days below zero - IN A ROW! alex asks all the time "remind me again why we live here?". i have no answer to this question.
one of the only things that gets me through the brutal minnesota winter is citrus season - namely texas ruby red grapefruits. they are a bright spot in a rather dull and wicked cold winter.
this year i decided to try and use grapefruits more in my cooking and baking. i started by thinking of desserts and dishes that i love and trying to work grapefruit in. the grapefruit yogurt cake was the first recipe and it turned out splendid - i have made it twice this winter. the grapefruit avocado and kumquat salad was another attempt that worked out great.
i printed out the lemon bar recipe from smitten kitchen a while back. i always intended on making it - but it always got passed over until i had the brilliant idea to make grapefruit "lemon" bars. i figured i would need to up the zest amount to get the grapefruit flavor, as i did with the grapefruit yogurt cake, and the grapefruit flavor did come through. i also left in some lemon zest for a little zing and i am glad i did.
all in all - these turned out wonderfully. if you are a fan of grapefruit - make these soon!
grapefruit "lemon" bars
adapted from The Barefoot Contessa Cookbook via smitten kitchen
for the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
2 tablespoon grated grapefruit zest (about 2 large grapefruits)
1 teaspoon grated lemon zest
2/3 cup freshly squeezed grapefruit juice
2/3 cup flour
Confectionersâ€™ sugar, for dusting
Preheat the oven to 350 degrees F and grease a 9 by 13 by 2-inch baking sheet.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the grapefruit layer, whisk together the eggs, sugar, grapefruit zest, lemon zest, grapefruit juice, and flour. Pour over the crust and bake for 30 minutes, or about five minutes beyond the point where the filling is set. Let cool to room temperature.
Cut into triangles or squares and dust with confectionersâ€™ sugar.
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