I have now made these twice, and overall I really love these bars. I also had a fun time making the candied grapefruit, I think it's crucial to keep this in the recipe because it adds a really nice grapefruit zing. The commenters recommended using a 9x13 pan, so that's what I did (I used glass), and it turned out perfect in about 25 minutes in the oven. I didn't have a zester/microplane so I highly recommend buying one before making these, because it took a lot of time without one. Hello what a success! These were supes tart and light and creamy and nice. Using a metal pan the second time around produced much better results. I think this helped to lessen the overall amount of curd, thus producing a less thick layer or curd to shortbread. I did decide to strain the curd through a fine sieve. I would also reccommend adding the candied peel after baking, as baking with them adds very little (if anything) to the recipe, but it makes cutting them a bit difficult as the peel pushes into the curd when cutting. I halfed this recipe (curd and cookie) and them came out perfect for an 8x8 pan. I've had this trouble with quiches, too.ĭisappointing that the webmaster does not monitor the recipe reviews on this page, given difference in opinion in the baking pan size! that is the 8x8 as per the recipe or 9x13 as suggested by a few reviews!Ī little confusing which could be clarified for users of this website! I think my old convection oven doesn't really do accurate temps. I took the advice of other writers and left the pan in the oven a long while-20 minutes, until it really set. I did adjust the shortbread recipe by putting in the tiniest pinch of baking soda (I'm on a "see if baking soda helps brown things!" experimentation phase-just carry on). Subbed in 2 tablespoons of grapefruit zest and 1 cup juice. Had to adjust because I had only grapefruit, and was looking for a way to use it. These are good and even more impressive with the candied zest. Step 9ĭo Ahead: Bars can be baked 3 days ahead. Just before serving, slice grapefruit bars into 2" squares and dust with powdered sugar if desired. Transfer to the refrigerator and chill until very cold, at least 3 hours, or preferably overnight. Step 7īake grapefruit bars until surface of curd is set (the center will still wobble slightly when pan is gently shaken), 20–25 minutes. ![]() Top with some of the candied grapefruit zest (you probably won’t need all of it snack on any left over!). Scrape curd into pan with shortbread and smooth over crust. Whisk salt into curd, followed by butter a piece at a time, whisking to fully incorporate after each addition. Simmer very gently, still whisking, 30 seconds, then remove from heat. 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. Whisk in grapefruit zest and juice, lemon zest and juice, and vanilla. Vigorously whisk eggs, egg yolks, granulated sugar, and cornstarch in a large saucepan until smooth and sugar is mostly dissolved. Step 5ĭo Ahead: Grapefruit can be candied 1 week ahead. Drain, discarding syrup, and toss zest in a small bowl with remaining ¼ cup granulated sugar. Cook, stirring occasionally, until zest is translucent and softened, 15–20 minutes. Combine zest with ¼ cup granulated sugar and 1 cup water in the same saucepan and bring to a simmer. Combine zest and 2 cups water in a small saucepan and bring to a simmer. Slice strips very thinly lengthwise save fruit for another use. 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). Store tightly covered at room temperature. Step 3ĭo Ahead: Shortbread can be baked 3 days ahead. Bake shortbread until edges and top are golden brown, 24–28 minutes. Prick dough with a fork in several spots (this helps it stay flat as it bakes). If dough is sticky, use a piece of plastic wrap between your hand and the dough. 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. (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.) Step 2 Add egg yolks and pulse just until dough comes together in small clumps. Add butter and pulse until largest pieces are pea-size. Pulse flour, powdered sugar, granulated sugar, and salt in a food processor a few times to combine. Line an 8x8" baking pan, preferably metal, with overlapping sheets of parchment paper, leaving at least 4" overhang on each side. ![]() ![]() ![]() Place a rack in middle of oven preheat to 350°.
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