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
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
- Preheat oven to 300 degrees.
- In large bowl beat all ingredients minus flour. Stir in flour. Light knead until blended.
- In 8x8 baking pan with fingers press dough into bottom and up around the edges about ¾ in.
- Bake for about 35 minutes or until lightly browned and darker at the edges.
- While baking, make the curd filling.
- 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!
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
- Set a saucepan of water over medium heat and bring to a simmer.
- In a heatproof bowl that will fit over pan, whisk together eggs and sugar for about 2 minutes until pale.
- Then whisk zests and juice.
- 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!).
- Add the sliced butter, one piece at a time and stir constantly.
- Cook for about 2 minutes longed. Remove from heat.