LEMON GRAPEFRUIT BARS- July, 2017.

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