Grapefruit Bars With Candied Zest Recipes

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GRAPEFRUIT BARS WITH CANDIED ZEST



Grapefruit Bars with Candied Zest image

The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even when sliced.

Provided by Chris Morocco

Categories     Bon Appétit     Holiday 2018     Cookies     Christmas     Christmas Eve     Winter     Citrus     Grapefruit     Egg     Lemon     Butter     Bake     Dessert     snack

Number Of Ingredients 23

Shortbread base:
1 cup all-purpose flour
3/4 cup powdered sugar
2 Tbsp. granulated sugar
3/4 tsp. kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 large egg yolks
Candied grapefruit zest:
1 grapefruit
1/2 cup granulated sugar, divided
Curd and assembly:
3 large eggs
3 large egg yolks
1 cup granulated sugar
1 Tbsp. cornstarch
1 Tbsp. finely grated grapefruit zest (from 1)
1/4 cup fresh grapefruit juice (from 1)
2 tsp. finely grated lemon zest (from 2)
3/4 cup fresh lemon juice (from 5-6)
1 tsp. vanilla extract or paste
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into 8 pieces
Powdered sugar (for serving; optional)

Steps:

  • Shortbread base:
  • Place a rack in middle of oven; preheat to 350°F. Line an 8x8" baking pan, preferably metal, with overlapping sheets of parchment paper, leaving at least 4" overhang on each side. Pulse flour, powdered sugar, granulated sugar, and salt in a food processor a few times to combine. Add butter and pulse until largest pieces are pea-size. Add egg yolks and pulse just until dough comes together in small clumps. (Shortbread can also be made by hand: Whisk dry ingredients in a large bowl, then work in the butter with your fingers before mixing in the egg yolks with a sturdy spoon.)
  • Transfer dough to prepared pan (you may find it easier to form the dough into a ball first, instead of working with clumps-entirely up to you!) and press into an even layer. If dough is sticky, use a piece of plastic wrap between your hand and the dough. Prick dough with a fork in several spots (this helps it stay flat as it bakes). Bake shortbread until edges and top are golden brown, 24-28 minutes. Let cool.
  • Candied grapefruit zest:
  • While the shortbread is baking, use a sharp knife to remove zest from grapefruit in 2"-3" wide strips (it's okay to leave some white pith attached). Slice strips very thinly lengthwise; save fruit for another use. Combine zest and 2 cups water in a small saucepan and bring to a simmer. Drain immediately. Combine zest with 1/4 cup granulated sugar and 1 cup water in the same saucepan and bring to a simmer. Cook, stirring occasionally, until zest is translucent and softened, 15-20 minutes. Drain, discarding syrup, and toss zest in a small bowl with remaining 1/4 cup granulated sugar. Set aside until ready to use.
  • Curd and assembly:
  • Reduce oven temperature to 300°F. Vigorously whisk eggs, egg yolks, granulated sugar, and cornstarch in a large saucepan until smooth and sugar is mostly dissolved. Whisk in grapefruit zest and juice, lemon zest and juice, and vanilla. Set saucepan over medium heat and cook, whisking constantly and making sure to get into the corners of the pan, until curd begins to bubble slightly around the edges and thickens, about 5 minutes. Simmer very gently, still whisking, 30 seconds, then remove from heat. Whisk salt into curd, followed by butter a piece at a time, whisking to fully incorporate after each addition. Scrape curd into pan with shortbread and smooth over crust. Top with some of the candied grapefruit zest (you probably won't need all of it; snack on any left over!).
  • Bake grapefruit bars until surface of curd is set (the center will still wobble slightly when pan is gently shaken), 20-25 minutes. Transfer to the refrigerator and chill until very cold, at least 3 hours, or preferably overnight.
  • Just before serving, slice grapefruit bars into 2" squares and dust with powdered sugar if desired.
  • Do Ahead
  • Shortbread can be baked 3 days ahead. Store tightly covered at room temperature. Grapefruit can be candied 1 week ahead. Store airtight at room temperature. Bars can be baked 3 days ahead. Cover and keep chilled.

CANDIED GRAPEFRUIT ZEST



Candied Grapefruit Zest image

Categories     Candy     Citrus     Quick & Easy     Low Sodium     Grapefruit     Winter     Edible Gift     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 4

3 large grapefruits
13 cups cold water
4 cups sugar
3 tablespoons light corn syrup

Steps:

  • Quarter the grapefruits lengthwise and remove the pulp, reserving it for another use. Scrape as much of the pith from the rind as possible with a spoon, cut the pieces of zest in half crosswise, and cut them lengthwise into 1/4-inch-wide strips. In a kettle cover the zest with 4 cups of the water, bring the water to a boil, and simmer the zest for 10 minutes. Drain the zest, refresh it under cold water, and repeat the simmering, draining, and refreshing process 2 more times. Sprinkle each of 2 jelly-roll pans with 1 cup of the sugar. In the kettle combine the remaining 2 cups sugar, the remaining 1 cup water, and the corn syrup and boil the mixture, washing down any sugar crystals clinging to the side with a brush dipped in cold water, for 3 minutes. Stir in the zest and simmer it, stirring occasionally, for 15 minutes, or until the syrup is thickened. Continue to simmer the syrup, stirring constantly and being careful not to let it burn, until a candy thermometer registers 230°F. Transfer the zest with a fork to the prepared pans, roll it in the sugar to coat it well, separating the strips, and let it cool. Transfer the zest to racks and let it dry for at least 4 hours or overnight. The candied zest keeps, separated by sheets of wax paper in an airtight container lined with wax paper, at room temperature for 2 weeks or chilled for 1 month.

CANDIED CITRUS ZEST



Candied Citrus Zest image

The aroma therapy you get from candying citrus is just one of the perks of making use of the whole fruit. Once you understand the basics of candying citrus, you can apply them to any citrus fruit. The method is simple enough: Slowly poach citrus peels in sugar syrup until they are cooked through and translucent.

Provided by Food Network

Categories     condiment

Time 1h50m

Yield About 2 cups

Number Of Ingredients 3

3 oranges or lemons (see Cook's Note)
1 1/2 cups (300g) sugar, plus more for dredging (optional)
3 tablespoons honey

Steps:

  • Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
  • Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
  • Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
  • Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.

RUBY RED GRAPEFRUIT BARS



Ruby Red Grapefruit Bars image

I found the recipe for these bars at www.cookiemadness.net, made them, LOVED them, and thought they were too delicious not to post on Recipezaar. They're similar to lemon bars, yet sweeter and less tangy. Hope you enjoy them as much as I did!

Provided by whit0788

Categories     Bar Cookie

Time 52m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
3/8 teaspoon salt (omit if using salted butter)
1/4 cup powdered sugar
8 tablespoons unsalted butter
2 large eggs
1 cup sugar
1/4 cup fresh grapefruit juice (from a pink or Ruby Red)
1 teaspoon fresh grated grapefruit zest
1/4 teaspoon baking powder
2 tablespoons flour
powdered sugar, for dusting

Steps:

  • Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.
  • Combine flour, salt and powdered sugar. Cut in butter (food processor works well) until mixture is coarse and crumbly. It should be very dry.
  • Press into pan and bake for 18 minutes or until golden brown around edges.
  • Beat together eggs, sugar, grapefruit juice,and grapefruit zest. **Add more zest for a more "grapefruity" flavor.
  • Whisk in baking powder, making sure you whisk out any lumps, then whisk in flour.
  • Bake for 20-25 minutes or until set.
  • Cool completely, then sprinkle top with powdered sugar. Lift from pan and cut into squares.

Nutrition Facts : Calories 149.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 69.9, Carbohydrate 21.5, Fiber 0.2, Sugar 14.8, Protein 1.8

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Top Asked Questions

How long do you bake grapefruit bars?
Bake grapefruit bars until surface of curd is set (the center will still wobble slightly when pan is gently shaken), 20–25 minutes. Transfer to the refrigerator and chill until very cold, at least 3 hours, or preferably overnight. Just before serving, slice grapefruit bars into 2" squares and dust with powdered sugar if desired.
How do you cook grapefruit peels?
Place boiled grapefruit rind, 1 3/4 cups sugar, and 1 cup of fresh water into the saucepan. Let simmer slowly, increasing heat as needed, until water is absorbed or evaporated, about 1 hour. Place remaining 1 cup sugar in a large bowl and toss peels in it. Cool and allow to dry on wax paper or a wire rack.
How do you cook grapefruit rinds?
Slice each rind lengthwise into strips, approximately 1/4 inch at the widest point. Cover rind with 2 inches of water in a heavy saucepan. Bring to a boil; boil for 3 minutes. Drain. Repeat 3 more times with fresh water. Drain. Place boiled grapefruit rind, 1 3/4 cups sugar, and 1 cup of fresh water into the saucepan.
How do you make shortbread with grapefruit zest?
While the shortbread is baking, use a sharp knife to remove zest from grapefruit in 2"–3" wide strips (it’s okay to leave some white pith attached). Slice strips very thinly lengthwise; save fruit for another use. Combine zest and 2 cups water in a small saucepan and bring to a simmer.

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