Grapefruit Lemon Bars

I went to the farmer's market a couple of weeks ago and bought two grapefruits.  I ate one and didn't feel like eating the other one.  So what do you do with one grapefruit and one lemon? Make Grapefruit Lemon Bars!  I've been on a huge citrus kick lately.  This is the third tray of lemon bars I have made in the past two weeks.  They are addictive and I'm sad that citrus and quickly going out of season :(  I am happy, however, that lots of other fruits will be coming into season soon!

About these bars: they have a wonderful shortbread crust with a creamy, yellow grapefruit and lemon curd.  Making the curd is a little time consuming (you have to whisk for a while)  but the results are SO worth it.  I had to grab a spoon and scrape the bowl when I had poured all of the curd onto the crust.  I even bought more lemons today so I can make a big batch of this stuff to put on toast, cookies, a spoon....

By the way, Max and our friend Luke gave these a big thumbs up!

Grapefruit Lemon Bars
From: OB Cookie 

Shortbread Crust
Adopted from Joy of Cooking

• ¾ cup unsalted butter (1 ½ sticks) softened
• 2 tbsp sour cream
• ¼ cup confectioner’s sugar (powdered sugar)
• 2 tbsp granulated sugar
• ¼ tsp salt
• 1 ½ cups all purpose flour

1. Preheat oven to 300 degrees. 
2. In large bowl beat all ingredients minus flour.  Stir in flour.  Light knead until blended. 
3. In 8x8 baking pan with fingers press dough into bottom and up around the edges about ¾ in. 
4. Bake for about 35 minutes or until lightly browned and darker at the edges. 
5. While baking, make the curd filling.  
6. Allow to cool slightly for about 5 minutes and add the curd.  Refrigerate for 4-5 hours or until cool and set.  Sprinkle with powdered sugar and enjoy!

Grapefruit Curd
Adopted from James Peterson’s Baking

• Juice and zest from one ruby red grapefruit (about 1 cup juice)
• Juice and zest from one lemon
• 4 eggs
• ¾ cup granulated sugar
• 1/2 cup plus 2 tbsp unsalted butter cut into tablespoon pieces

1. Set a saucepan of water over medium heat and bring to a simmer.  
2. In a heatproof bowl that will fit over pan, whisk together eggs and sugar for about 2 minutes until pale.  
3. Then whisk zests and juice.  
4. Set the bowl over the saucepan.  Stir constantly with a whisk for about 8 minutes or until the mixture starts to thicken (this took me about 12 minutes, be patient!).  
5. Add the sliced butter, one piece at a time and stir constantly.  
6. Cook for about 2 minutes longed.  Remove from heat.