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Grapefruit has been overlooked as a tart baking ingredient for too long. I experimented for years and finally figured out that combining it with lemon creates a perfect balance. This is one of my go-to recipes during the summer when friends are visiting NYC. I invite them for dinner to my tiny apartment (out of town folks are always shocked at how ‘small’ we live).

I bake it the night before and refrigerate. I usually add pomegranate seeds, but, then again, I can get them already separated from the rind in NYC. No judgement if you don’t want to take the time to cut and pluck out the seeds. I use them more for presentation than taste.

The recipe can be found on pages 124 and 125 of Fat Witch Bake Sale.

  • Ingredients
  • Crust
  • 1 cup all-purpose unbleached flour
  • ½ cup onfectioners’ sugar
  • ½ teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter at room temperature
  • Filling
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup freshly squeezed lemon juice (3 to 4 lemons)
  • ¼ cup freshly squeezed grapefruit juice (½ grapefruit)
  • 1 ½ tablespoons fresh, finely grated lemon and grapefruit peel
  • 3 tablespoons unbleached all-purpose flour
  • Big pinch of salt
  • ½ cup fresh pomegranate seeds (optional)
  • Directions
  • Preheat the oven to 350 degrees F.
  • Grease a 9” square baking pan with butter or cooking spray.
  • Line the bottom with parchment paper
  • To make the crust:
  • Sift the flour, sugar and salt directly into a large mixing bowl.
  • Using a big fork or clean fingers, work the butter into the flour mixture until well combined.
  • Pat the mixture evenly into the prepared pan.
  • Bake for 15-18 minutes or until slightly golden brown.
  • Remove the pan from the oven and let cool. Leave the oven on.
  • To make the filling
  • Crack the eggs into a medium mixing bowl and beat with an electric mixer until frothy.
  • Slowly add the sugar and beat until combined.
  • Beat in the lemon and grapefruit juices and then the peels.
  • Measure the flour and salt and then sift directly into the juice mixture.
  • Stir gently with a wooden spoon until incorporated.
  • Pour the mixture over the baked crust and if desired, sprinkle the pomegranate seeds on top.
  • Bake for 18 to 22 minutes or until the filling is set. There should be tiny bubbles on the surface the crust edges will be slightly brown.
  • Remove the pan from the oven and let cool for at least 1 hour.
  • Refrigerate until serving. Makes 12-16 pieces

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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.