Grapefruit Bars on Brown Butter Shortbread Crust
Servings 12
Ingredients
Brown butter shortbread crust
- 12 tablespoons butter, cut into chunks (170 grams)
- 1 ¾ cups all-purpose flour (218 grams)
- ¼ cup powdered sugar (30 grams)
Grapefruit filling
- 2 cups granulated sugar (400 grams)
- ½ cup all-purpose flour (63 grams)
- 1 ¼ cups grapefruit juice (313 ml)
- 1 tablespoon grapefruit zest
- 6 large eggs, lightly beaten
- 1 large egg yolk, lightly beaten
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish with butter.
- Add 12 tablespoons of butter to a saute pan and heat over medium heat. Continue to cook until butter browns and begins to smell nutty. Remove from heat and let cool slightly.
- In the bowl of a stand mixer, combine brown butter, flour, and powdered sugar. Mix just until dough comes together. Press crust into prepared baking dish, pressing down to create an even layer. Bake for 20-25 minutes or until golden brown.
- While the crust is baking, prepare the filling. Combine sugar, flour, grapefruit juice, grapefruit zest, eggs, egg yolk, and salt until well combined.
- Remove crust from the oven and pour filling immediately into the hot crust. Return dessert to the oven and reduce oven temperature to 300 degrees. Continue to bake for 30-40 minutes or until the filling has set. Remove from the oven and let cool completely.
- Transfer bars to the refridgerator and chill for at least 4 hours or overnight. Cut into bars and dust with powdered sugar.
Notes
Use fresh grapefruit juice for the best results.
