I love lemon squares, so I figured, why not try grapefruit squares? My friend Beth brought over more grapefruits than I knew what to do with (thanks!), so I finally had my change to try making my grapefruit squares. The ones I made weren’t quite as tart or tangy that I’d like them to be, and I’ve reflected the changes that I’d like to make in the recipe below. They’re still tasty and have a slight grapefruit flavor. The lemon adds depth to the squares and helps bring out the grapefruit. The shortbread is my favorite and the filling is thick and rich. Definitely give these a try, seeing as how summer’s almost here and grapefruits will be abundant soon (they already are here in Arizona). Recipe after the jump!
1 1/2 cups all-purpose flour + 1/4 cup for filling
1/4 cup white sugar + 1 1/3 cup for filling
1/4 teaspoon kosher salt + 1/2 teaspoon for filling
1/2 cup cold butter, cubed
Zest 2 grapefruits
Zest of 2 lemons
Juice of 1 grapefruit
Juice of 1 lemon
powdered sugar (for dusting)
1. Preheat the oven to 350 degrees F. In a medium bowl, combine 1 1/2 cups flour and 1/4 teaspoon of salt and set aside.
2. In a mixing bowl, cream together the butter and sugar. Slowly add in the flour and salt mixture until combined.
3. Press this mixture into a greased and/or lined 9×13 pan (I really suggest lining the pan with tin foil and spraying with Pam – this way, you can lift the bars right out of the pan when they’re ready to cut instead of having to angle your knife into a pan). Bake the crust for 15-20 minutes or until just turning golden on the edges.
4. While the crust bakes, combine the grapefruit and lemon zest and 1 1/3 cups of white sugar in a medium sized bowl and rub them together until the zest is incorporated into the sugar (this makes sure that all of the grapefruit and lemon flavor/oils from the zest is well incorporated into the sugar and filling).
5. Whisk or beat in the eggs and add the lemon juice. Add 1/4 cup of flour and 1/2 teaspoon of salt and whisk them in, too.
6. Pour the lemon filling over the hot crust and bake for 20-25 minutes or until the top is set and doesn’t wiggle.
7. Remove the lemon bars from the oven and allow to cool COMPLETELY before sprinkling with powdered sugar and cutting. Makes about 12-16 squares, depending on how large or small you cut them.