Daily Recipe: Grapefruit Lemon Bar with Salted Shortbread Crust
We think midweek is the perfect time to offer up a dessert recipe. On my way into work today I heard on the radio that according to a study women look their oldest at exactly 3:30 pm on Wednesdays (weird thing to research). According to the study, this is when energy levels plummet, work stress is at its peak and the effects of weekend late night shenanigans kick in.
The study found that one in 10 women find Wednesday to be the most stressful day of the week. I’m not sure where men stand in this study, but we can all agree that Wednesdays can sometimes be the worst.
Whether or not you think that study is a bunch of malarkey, perhaps you can use it as an excuse to eat these citrus bars. We found this recipe on Relish Austin, a Austin based food blog written by Addie Broyles. This dessert is a great option for winter time as we have all this delicious, local citrus in season.
So if you have time this morning, whip up a batch of these. And when 3:30 rolls around (women AND men), eat one quickly and prove that study wrong. You in fact look young and glowing at 3:30 on Wednesdays, thank you very much.
Grapefruit Lemon Bars with Salted Shortbread Crust
From: Relish Austin
- 1 3/4 cups all-purpose flour
- 2 Tbsp. cornstarch
- 1 1/4 tsp. kosher salt (reduce to 1 tsp. if you’re using salted butter)
- 3/4 cup unsalted butter, room temperature, cut into 1-inch pieces
- 2/3 cup powdered sugar, plus more for dusting
- 1/4 cup flour
- 1 cup sugar
- 1/3 cup fresh squeezed grapefruit juice
- 1/3 cup fresh squeezed lemon juice
- 3 eggs
- Pinch of salt
- 1 Tbsp. lemon or grapefruit zest (or a mixture of both)
Preheat oven to 325 degrees. To make the crust, whisk together the flour, cornstarch and salt in a small bowl. In a food processor, pulse together the butter and powdered sugar until smooth. Add the dry ingredients to the food processor and pulse to combine, just until the mixture is crumbly and holds together when pinched.
Tear two sheets of parchment paper and lay them perpendicular in an 8-inch by 8-inch baking dish. Using dry fingers, press the crust mixture into the bottom of the dish and about half an inch up the sides of the dish. Bake crust for about 25 minutes, or until lightly golden brown. Remove from oven, but leave oven on.
While crust is baking, make the filling by whisking together the flour and sugar in a small bowl. In a large bowl, whisk together the citrus juice, eggs, salt and zest. Combine the dry ingredients with the wet ingredients, whisking until sugar has dissolved. Let the mixture rest for at least 10 minutes to let some of the air bubbles rise to the surface.
Pour filling into the warm crust and then place back in the oven. Bake for another 20-25 minutes, until the center has set. Remove from the oven and let cool completely. Refrigerate for at least one hour before removing from the pan and cutting into squares. Dust with powdered sugar, and serve. Makes 16 to 25 squares.