- 1
- 20 mins
- 90 mins
Ingredients
- For the Crust:
- 1 and 1/4 cup (155 grams) all-purpose flour
- 1/4 (50 grams) granulated sugar
- 1/2 cup (60 grams) unsweetened shredded coconut
- 3 tablespoons (25 grams) powdered sugar
- zest of 1 lime
- 1/4 teaspoon salt
- 10 tablespoons (140 grams) unsalted butter, cut into cubes
- For the Filling:
- 1/3 cup freshly squeezed grapefruit juice
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1 + 1/4 cup + 2 tablespoons (275 grams) granulated sugar
- 2 large eggs + 3 large egg yolks
- 2 teaspoons (7 grams) cornstarch
- 4 tablespoons unsalted (60 grams) butter, cut into small cubes
- 1/4 cup coconut oil
- powdered sugar, for sprinkling
Preparation
Step 1
Preheat the oven to 325 degrees Fahrenheit. Line an 8 x 8 inch baking pan with aluminum foil (or parchment paper), and grease with baking spray or butter. Set aside.
In a food processor, combine the all-purpose flour, sugar, powdered sugar, lime zest, and salt. Pulse until the shredded coconut is evenly distributed into the flour mixture. Add the cold cubed butter, and pulse until the dough just begins to come together. Press the dough evenly (with your hands) into the bottom of the greased baking pan.
Bake at 325 degrees (F) for 30 to 40 minutes, or until the shortbread is golden brown. Meanwhile, prepare the curd filling.
In a medium saucepan, combine the grapefruit, lemon, orange, and lime juice. Add the granulated sugar, eggs, egg yolks, and cornstarch, and whisk together. Place over medium-high heat, stirring continously, until mixture begins to thicken--about 3 to 5 minutes. Boil for roughly 1 minute. Make sure mixture comes to a boil so that the cornstarch activates and cooks out.
Strain mixture through a fine-meshed sieve into a medium bowl. Whisk in butter and coconut oil until the butter has completely melted, and it is smooth.
Carefully transfer curd filling and spread it evenly on top of the cooked shortbread layer. Bake at 325 degrees (F) for 30 to 40 minutes, or until the curd is starting to bubble just around the edges and it is mostly set (it will still jiggle a bit).
Transfer to a wire rack to cool completely, then transfer to the fridge to chill completely. Before serving or cutting, sift powdered sugar evenly over the top of the bars. Use a warm (dry) knife to cut into small squares or cubes.
Citrus bars should be stored in an airtight container in the fridge, and will keep for 5 to 7 days.