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Author Notes: If lemon curd bars are the mafia of citrus bars then grapefruit curd bars are more of a distant second cousin named Vincent. These bars will not sucker punch you in the mouth with citrus. Instead the grapefruit is a more mellow, subtle flavor. The walnut rosemary crust compliments the grapefruit without overpowering it, and the candied rosemary on top gives it that "Oo la la" sparkly look that will make everyone curious to try a piece.
This recipe was adapted from Epicurious (from their candied lemon peel recipe) and The Barefoot Contessa Cookbook (from Ina Garten's lemon bars recipe). —Dabblings
Food52 Review: Dabblings Grapefruit Curd Squares come together so easily, before I knew it my entire kitchen was filled with the aroma of these delectable treats. I was amazed at how the grapefruit and rosemary go so well together -- really a deicious combination and one I never would have thought of using. The woodsy flavor of the rosemary with the tart grapefruit with the walnuts and a hint of lemon are a marriage made in heaven. The candied rosemary is beautiful and so easy to make. I will definitely be making these again! —sdebrango
Makes: 20 squares
cup of rosemary leaves (removed from the woody stem)
cups of sugar
- In a small sauce pan, combine the rosemary with 2 cups of cold water. Bring to a boil. Once the water is boiling drain the rosemary through a sieve. Repeat this process two more times.
- Measure 2 cups of the sugar into the pan and add 1 cup of water, whisking until the sugar dissolves. Once the sugar is dissolved add the rosemary leaves and bring the mixture to a boil over medium heat. Reduce the heat to medium-low ans simmer, uncovered, until the rosemary leaves are tender, 10 to 12 minutes. Drain the rosemary leaves and let them cool.
- Measure the remaining 1/2 cup of sugar into a medium bowl and add the rosemary leaves. Toss to coat. It helps to use a fork to help separate the rosemary leaves while tossing them in the sugar. Once all the rosemary leaves are coated remove them from the sugar one at a time with a fork, gently shaking them to remove any excess sugar. Store in an airtight container.
Grapefruit Curd Squares
pound of unsalted butter, at room temperature
cups of sugar, divided
cups of flour, divided
cup of ground walnuts
tablespoons of fresh rosemary; chopped finely
teaspoon kosher salt
extra-large eggs, at room temperature
tablespoons of grated grapefruit zest (2 large grapefruit)
cup of freshly squeezed grapefruit juice
Confectioner's sugar, for dusting (optional)
- Preheat oven to 350° F.
- For the crust, cream the butter with 1/2 a cup of sugar until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. Combine 1 cup of flour, 1 cup of ground walnuts, rosemary, and salt in a bowl. With the mixer running on low, add the flour mixture to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball using extra flour as needed. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking pan, building up a 1/2 inch edge on all sides. Chill the dough in the refrigerator for 20 minutes.
- Bake the crust for 20-25 minutes, until it is lightly browned. Let the crust cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, remaining 2 cups of sugar, grapefruit zest, grapefruit juice, and remaining 1 cup of flour. Pour over crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
- To serve, cut into squares and dust with confectioner's sugar, if using, then top each square with some of the candied rosemary.