the goods:
crust:
2 and 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon sugar
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 cup to 1/2 cup ice water
filling:
1/2 cup fresh grapefruit juice (from 1 grapefruit)
2 tablespoons finely grated orange zest, plus 1/2 cup orange juice (from 1 orange)
2 tablespoons finely grated lemon zest, plus 1/2 cup lemon juice (from 3 lemons)
1 and 3/4 cups granulated sugar
5 large eggs, lightly beaten
confectioners' sugar, for dusting
Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-sized pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse just until dough is crumbly but holds together when squeezed (if necessary, add 1/4 cup more ice water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
Make filling:
In a medium bowl, whisk together citrus zests and juices, granulated sugar, and eggs until well combined.
Pour into crust and bake until custard is just set in center, about 15 minutes.
Let cool completely in pan on a wire rack, 1 hour. To serve. dust with confectioners' sugar and cut into squares. Keep refrigerated.
1 comment:
Oh, these sound so yummy!! I wish I were a 1/4 the chef you are!
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