Lemon and Grapefruit Bars

2 Reviews
100% would make this recipe again

This interpretation of the classic American "Lemon bars", features a soft butter shortbread crust and a tangy sweet lemon-grapefruit curd.

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Ingredients

??? parchment paper ???
??? butter, unsalted, melted ???
??? sugar ???
??? vanilla extract ???
??? salt ???
??? cornstarch ???
??? eggs size large ???
??? lemons ???
??? grapefruits ???
??? icing/confectioners' sugar [optional] ???

Method

  1. Preheat the oven to 165°C/325°F. Line the bottom and sides of a 22×32 cm (9x13 in) ceramic baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!).
  2. Mix the melted butter, 100 g sugar, vanilla extract, and salt together in a medium bowl. Add 250 g cornstarch and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even.
  3. Bake in the middle of the oven for 20-22 min. or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (this will helps the filling stick and holds the crust in place). Set aside.
  4. Meanwhile prepare the filling: Sift the remaining sugar and cornstarch together in a large bowl. Whisk in the eggs. Press the lemons and grapefruit then add the juice (about 250 mL) to the bowl. Mix until completely combined. Pour filling over warm crust.
  5. Put the baking pan back in the middle of the oven and bake for 22-26 min or until the center is relatively set and no longer jiggles. Remove from the oven and cool completely at room temperature (about 2 hours). Chill in the refrigerator for 1-2 more hours until chilled.
  6. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners' sugar and cut into 24 squares before serving. For neat squares, wipe the knife clean between each cut.

Observations

Calculate 2 bars per person. Leftover bars can be stored in the refrigerator for up to one week.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

400

Fat

18 g

28 %

Saturated 10.6 g
+ Trans 0.9 g

58 %

Cholesterol

140 mg

Sodium

100 mg

4 %

Carbohydrate

57 g

19 %

Fibre

0 g

2 %

Sugars

34 g

Net Carbs

57 g

Protein

4 g

Vitamin A

19 %

Vitamin C

7 %

Calcium

2 %

Iron

3 %
More info

Claims

This recipe is :
Good source of  :
Selenium, Vitamin A, Vitamin B12
Source of  :
Folacin, Pantothenic Acid, Vitamin B2, Vitamin D, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Meat and Alternatives ½
Fats 3
Other Foods 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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