Thursday, March 3, 2011

Red Grapefruit Squares

These look like lemon squares, don't they. Well they're not! I'm not sure why I get so much joy from hypothetically proving you wrong, but I do. These here are red grapefruit squares. Why are they so yellow? Same reason that lemon squares are yellow - the egg yolks.

I do love me some lemon squares, but when I remembered I had some beautiful ruby red grapefruits in the fridge, I thought I had hit the dessert jackpot. I do kind of wish that these were a beautiful ruby red, the way my Cranberry Curd Bars were a gorgeous color. But with the intense yellow of egg yolks and the kind of wishy-washy color of even ruby red grapefruits, it just wasn't meant to be. 
When I had my first bite of these, I wasn't immediately sold. But as the days wore on and I snuck another piece and then another, they really grew on me. The flavor is a bit more understated than lemon bars, but still a citrus-y delight. Citrus-y delight? Whatever, they're good.

Tip of the Day: I love my microplane zester! I really can't imagine zesting without it. Also, be sure when you're zesting to stop when you get to the white pith of the grapefruit - it has a bitter, unpleasant taste.  

1¼ cups flour
½ cup confectioners' sugar
½ teaspoon salt
1/2 cup (1 stick) butter or margarine, cut into 12 pieces and softened

7 egg yolks
2 eggs
1 cup and 2 tablespoons sugar
⅔ cup red grapefruit juice (about 1 1/2 medium grapefruits)
1/3 cup red grapefruit zest (about 3 medium grapefruits)
1/4 cup (4 tablespoons) butter or margarine
3 tablespoons heavy cream

Mix together the flour, confectioners' sugar and salt. With a food processor or pastry cutter, cut the butter into the flour mixture until there are only small pieces.
Press the mixture into a foil-lined and greased 9-inch pan. Bake on 350 F about 20 minutes.
While it's cooking, in a medium saucepan, mix together the eggs, egg yolks and sugar until mixed.
Add in the grapefruit juice and zest and whisk to combine.
Add in the butter, and set the pan over medium heat, whisking constantly until the butter is melted, and the curd has thickened slightly - a thermometer should register 170 degrees, about 5 minutes.
Remove from the heat immediately, and strain it into a bowl. Stir in the cream and pour over the still-host crust.
Bake another 10 to 15 minutes until shiny and opaque.
Let cool completely before cutting. Serve with confectioners' sugar dusted on top.

1 comment:

  1. You can use egg white instead of egg, but I don't know if the emulsifier in the yolk contributes to the texture.