PINK GRAPEFRUIT BARS

The thin layer of grapefruit curd is balanced by the sturdy, brown sugar shortbread crust. Use a Microplane to zest the grapefruit if you have one.

Makes: 25 pieces

Crust:

1 1/2 cups (375 ml) flour 1/2 tsp (2.5 ml) baking powder 1/4 tsp (1 ml) salt

1/2 cup (125 ml) brown sugar 3/4 cup (180 ml) unsalted butter, softened

Filling:

1 cup (250 ml) granulated sugar

1 tbsp (15 ml) pink grapefruit zest 3 tbsp (45 ml) all-purpose flour 1/4 tsp (1 ml) salt

3 large eggs

1 large egg yolk

3/4 cup (180 ml) pink grapefruit juice

2 tbsp (30 ml) lemon juice Icing sugar for dusting

1. Preheat the oven to 350 F (175 C). Grease a 9-by-9-inch (22.5-by-22.5-cm) pan with cooking spray, oil or softened butter. Line with parchment paper.

2. For the crust, whisk together the flour, baking powder, salt and sugar. Add the butter and knead it in with your hands to form a stiff dough.

3. Transfer to the prepared pan and press it in evenly. Bake for 20-25 minutes until golden brown. Cool.

4. For the filling, combine the sugar, zest, flour and salt, and whisk until evenly distributed. Add the eggs and egg yolk and whisk just until smooth. Whisk in the grapefruit juice and lemon juice.

5. Pour over the crust and bake for 18-20 minutes until the filling has set and jiggles slightly in the centre.

6. Cool to room temperature and then refrigerate for about an hour until cold.

7. Cut into 25 squares and dust with the icing sugar before serving.