Grapefruit Bars Recipes
RUBY RED GRAPEFRUIT BARS
I found the recipe for these bars at www.cookiemadness.net, made them, LOVED them, and thought they were too delicious not to post on Recipezaar. They're similar to lemon bars, yet sweeter and less tangy. Hope you enjoy them as much as I did!
Provided by whit0788
Categories Bar Cookie
Time 52m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.
- Combine flour, salt and powdered sugar. Cut in butter (food processor works well) until mixture is coarse and crumbly. It should be very dry.
- Press into pan and bake for 18 minutes or until golden brown around edges.
- Beat together eggs, sugar, grapefruit juice,and grapefruit zest. **Add more zest for a more "grapefruity" flavor.
- Whisk in baking powder, making sure you whisk out any lumps, then whisk in flour.
- Bake for 20-25 minutes or until set.
- Cool completely, then sprinkle top with powdered sugar. Lift from pan and cut into squares.
Nutrition Facts : Calories 149.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 69.9, Carbohydrate 21.5, Fiber 0.2, Sugar 14.8, Protein 1.8
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- Set rack in the middle of the oven and heat the oven to 350 degrees. Prepare an 8x8 inch baking pan using Smitten Kitchen's "sling" method. Cut 2 pieces of parchment the same width as the bottom of your pan, but longer on each end so that when you lay the parchment in the pan, extra parchment paper hangs over both sides. Lay the other piece of parchment going in the opposite direction of the first.
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- Place a rack in middle of oven; preheat to 350°. Line an 8x8" baking pan, preferably metal, with overlapping sheets of parchment paper, leaving at least 4" overhang on each side. Pulse flour, powdered sugar, granulated sugar, and salt in a food processor a few times to combine. Add butter and pulse until largest pieces are pea-size. Add egg yolks and pulse just until dough comes together in small clumps. (Shortbread can also be made by hand: Whisk dry ingredients in a large bowl, then work in the butter with your fingers before mixing in the egg yolks with a sturdy spoon.)
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