- Prep time 25 minutes
- Total time 4 hours
- Portion size 16 servings
Ingredients
Pink Grapefruit Filling:
Candied Pink Grapefruit Zest:
Method
Preheat oven to 325°F. Line 8-inch square cake pan with enough parch- ment paper to overhang opposite sides. In large bowl, using electric mixer, beat butter until creamy. Beat in brown sugar and almond extract until light and fluffy. Beat in flour at low speed until mixture is smooth. Stir in almonds. Pour evenly into prepared pan. Bake until crust is lightly browned, about 12 minutes. Transfer pan to rack; let cool.
Pink Grapefruit Filling
In large saucepan, whisk together eggs, egg yolks, sugar and cornstarch until blended. Stir in grapefruit and lemon zests and juices. Heat over medium heat, whisking constantly, until slightly thickened, about 5 minutes. Remove from heat; stir in salt. Stir in butter, 1 cube at a time, whisking after each addition until smooth.
Spoon filling over prepared crust; smooth top. Bake in 350°F oven until filling is set and centre is still slightly jiggly, 20 to 25 minutes. Transfer pan to rack; let cool. Refrigerate for at least 3 hours or overnight. Cut into squares.
Candied Pink Grapefruit Zest
Use sharp vegetable peeler to remove zest from grapefruit in large strips. Using small knife, cut into julienne strips. In small saucepan, combine zest with 2 cups of water; bring to boil. Strain; stir together zest, 1 cup water and 1⁄4 cup sugar. Bring to boil. Reduce heat; cook, stirring often, until zest is tender and translucent, about 15 minutes. Drain zest, discarding syrup. In bowl, combine zest with remaining sugar; mix gently to coat. (Can be stored in airtight container at room temperature for up to 1 week.) Sprinkle over squares.
Nutritional facts PER SERVING: about
- Iron 1 mg
- Fibre 1 g
- Sodium 125 mg
- Sugars 21 g
- Protein 3 g
- Calories 245
- Total fat 13 g
- Cholesterol 100 mg
- Saturated fat 7 g
- Total carbohydrate 29 g
