I've noticed there comes a time every year where one aches for spring. In my case it usually coincides with the time of year I cut my hair, start drinking iced coffee, and decide I should go for a run. Sadly, although it means spring is just around the corner, it usually means I get sick and have trouble walking for a few days because there is no world in which I am a good runner.
Regardless, it's just about the perfect time for grapefruit.
A mountain of grapefruit. Squeezed, zested, strained, and laced with sugar...
Welcome Grapefruit Bars- The Lemon Bars more seasoned sister. As you know I love lemon bars and when a few days ago I stumbled upon a recipe for grapefruit curd I knew there was something there.
A lot of somethings...
That go from tart, to sweet, and hit you with just a hint of ginger. I think grapefruit is my favorite member of the citrus family. Growing up my sister and I used to peel them like oranges, juice everywhere as we devoured each ruby colored wedge. Oddly enough my favorite part was the white stuff, the pilth. I loved how bitter and astringent it was and how if you ate enough of it your mouth went a little tingly. Like olives that taste like a dairy barn, there are some things you can't stop eating because you can't quite believe how they taste. Grapefruit pilth, for me, is better than those olives.
Then there's the zest.
Unlike the pilth, it's actually nutritious and actually tastes like fruit. Therefore, I used a lot of it.
Grapefruit Ginger Bars
For the crust:
1/2 pound unsalted butter at room temp
1/8 teaspoon salt
1/2 cup granulated sugar
For the filling:
6 large eggs at room temp
2 1/2 cup granulated sugar
2 tablespoons grapefruit zest (about 2 large grapefruits)
1 tablespoon ginger juice (I made by grating ginger and pushing it through a micro strainer)
1 cup fresh squeezed grapefruit juice
1 cup flour
Preheat the oven to 350 degrees.
Cream butter and sugar together in standing mixer with paddle attachment. Add salt and flour until just combined. Press into a greased 9 by 13 inch. Let chill.
Bake for 15-20 min. Whisk eggs, sugar, grapefruit zest, grapefruit juice, ginger juice, and flour together. Pour over par-baked crust and make for another 35-40 minutes. Remove from oven and let chill. I put mine in the fridge to speed up the process. Dust with powdered sugar. Cut. Share. Eat.