- Prep Time
- 15 mins
- Cooking Time
- 2 h
- Total Time
- 3 h 15 m
- Makes
- 20 bars
Ingredients
- ¾ cup + ⅓ cup
- unsalted butter, at room temperature
- 175 mL + 75 mL
- 1½ cups
- sugar, divided
- 375 mL
- 1½ cups
- all-purpose flour, divided
- 375 mL
- ½ tsp
- salt, divided
- 2 mL
- 4
- eggs
- 4
- egg yolks
- 2 tbsp
- grapefruit zest
- 30 mL
- ¾ cup
- fresh red grapefruit juice
- 175 mL
- icing sugar, for dusting
Method
- Step 1
- Preheat oven to 350°F (180°C). Line 8 x 8-in (20 x 20-cm) square baking pan with parchment paper, allowing extra for overhang.
- Step 2
- In large bowl, beat together 3/4 cup (175 mL) butter and 1/4 cup (60 mL) sugar. Next, beat in 3/4 cup (175 mL) flour and 1/4 tsp (1 mL) salt until combined. Gradually mix in remaining 3/4 cup (175 mL) flour, using hands if necessary, to form a smooth dough. Press dough evenly into prepared pan. Bake 30 to 35 min., or until golden brown. Cool on rack.
- Step 3
- Meanwhile, in small saucepan, whisk together eggs, egg yolks and remaining 1 1/4 cups (300 mL) sugar. Whisk in grapefruit zest and juice and remaining 1/4 tsp (1 mL) salt. Set saucepan on medium heat; stir constantly 5 to 8 min., or until curd is thick enough to coat back of spoon. Immediately remove from heat. Strain curd through fine mesh strainer into clean bowl. Cut remaining 1/3 cup (75 mL) butter into chunks. Whisk into curd.
- Step 4
- Pour curd over cooked shortbread base; spreading evenly. Bake 15 min., or until curd is just set but still slightly wobbly in middle. Cool on rack to room temperature; cover and chill 2 hr., or overnight. Dust with icing sugar. Using overhanging parchment, remove from pan and slice into 20 bars.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 bar):
- Calories:
- 220
- Fat:
- 12 g
- Saturated Fat:
- 7 g
- Carbs:
- 24 g
- Sugar:
- 16 g
- Cholesterol:
- 100 mg
- Protein:
- 3 g
- Sodium:
- 75 mg