Tag Archives: citrus

Lemon Meringue Macaroon Tart

Lemon Meringue Macaroon TartI put a lemon meringue pie on here a few years back, and while it was good, it wasn’t great. I didn’t add enough sugar to the meringue, so it browned in a weird way, and I had a bit too much liquid in the filling. The good news is that baking is a journey, not a destination. I’ve gained experience and used it to make a truly killer lemon meringue pie filling. I’ve already updated the old pie recipe and will take new photos soon, but until then, let’s discuss this Lemon Meringue Macaroon Tart.Lemon Meringue Macaroon TartYou read that right: Lemon Meringue Macaroon Tart. Like tangy lemon filling and airy meringue layered into a giant coconut macaroon crust. Oh y’all, this is something special.Lemon Meringue Macaroon TartLemon Meringue Macaroon TartLemon Meringue Macaroon TartLet me get this out of the way: we are talking about macaroons (coconut) not macarons (delicate French almond cookies). Both are delicious, but today is all about this magical three-ingredient coconut crust.It’s made only of shredded coconut, sweetened condensed milk and salt, and resembles a coconut macaroon in both flavor and texture. It’s naturally grain-free and incredibly easy to make—just stir the ingredients together, press the mix into a heavily-buttered pan and bake until golden. Unlike traditional pie crusts (and very much like a macaroon) it will stay a bit soft, but will hold up with just about any filling you like. You know, like chocolate ganache…or lemon meringue.Lemon Meringue Macaroon TartI know lemon meringue filling can be intimidating if you haven’t made it before, but I promise it’s not scary. I think it’s the color blocking that sends people running for the nearest bakery, but lemon meringue is just a marriage of two really simple recipes. The lemon portion is very similar to the grapefruit filling from the pie I posted last week. As with that recipe, if you can make pudding on the stovetop, you can make this. Heck, if you can use a whisk, you can make this. The most important thing to remember is to have all your ingredients prepared and within arm’s reach before you turn on the stove. This process goes quickly, but isn’t stressful at all if you have your ingredients ready. Just whisk, whisk, whisk and in mere moments, you’ll have made gorgeous, golden lemon filling.

As for meringue, it’s a snap to make. The key to success with meringue (and all whipped egg white things) is making sure your bowls and mixer attachments are very clean and dry before you begin; any errant drop of yolk, water or oil will keep your meringue from fluffing up properly. Just like with the lemon portion of this operation, preparation is everything. I go so far as to wipe my kitchen tools down with vinegar before whipping egg whites. Though that might seem like overkill, it’s worth it when you get billowy meringue every time!Lemon Meringue Macaroon TartLemon Meringue Macaroon TartRegarding assembly, you’ll need to have your crust baked and cooled and the meringue whipped before you make the lemon filling. The reason for this is that the filling needs to be piping hot when it meets the meringue. By doing this, we are allowing the egg whites in the meringue to bake directly onto the entire surface of the filling, helping them to fuse together so they don’t slide apart during slicing. Once filled, the tart will need to bake for about 25 minutes, just until the meringue is beginning to turn golden.Lemon Meringue Macaroon TartSome people like their lemon meringue desserts at room temperature, but I prefer mine cold. Also, I think it makes for more aesthetically pleasing slices. That color blocking though 😍 Lemon Meringue Macaroon TartOne persnickety thing about lemon meringue desserts? They need to be served the day they’re made. Meringue is a beautiful thing, but it is fleeting. If not served within hours of baking, it will begin to weep. Ew. Rest assured that even if you don’t have the time to bake and serve on the same day you can still get your lemon macaroon tart fix. The solution? Skip the meringue layer. You can cool the tart just after adding the lemon filling, then refrigerate until ready to serve.

Have a great weekend, y’all!Lemon Meringue Macaroon Tart

Lemon Meringue Macaroon Tart
makes one 9- or 10-inch tart

Macaroon Crust:
1 14 ounce package sweetened flaked coconut
2/3 cup sweetened condensed milk
1/4 teaspoon Kosher or sea salt

Meringue:
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1/2 teaspoon pure vanilla extract
5 large egg whites, room temperature

Filling:
5 large egg yolks
2 tablespoons fresh lemon zest (about 1 medium lemon)
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon Kosher or sea salt
1 cup water
1/2 cup fresh lemon juice
2 tablespoons unsalted butter

Preheat oven to 350F. Heavily grease a 9- or 10- inch springform pan. Line the bottom with parchment and grease again.

Make the crust. Combine sweetened flaked coconut, sweetened condensed milk, and salt in a large mixing bowl. Use a silicone spatula or wooden spoon to fold together until combined. It will be thick.

Transfer mixture to prepared pan. Lightly grease your hands before pressing mixture onto the bottom and up the sides. Bake 25-30 minutes, or until edges are browned and center is turning pale golden. Remove to a rack and cool completely.

Make the meringue. In a small bowl, use a fork to combine cream of tartar and sugar. Set aside.

In a separate small bowl, use a fork to whisk together cornstarch, water, and vanilla. Microwave in 10 second increments, whisking with a fork in between, until mixture gels (about 30-35 seconds total).

Place egg whites in a large mixing bowl. Using an electric mixer, beat them on medium-high for 1-2 minutes, until frothy. Add sugar mixture one tablespoon at a time, beating until completely incorporated. Add cornstarch mixture one tablespoon at a time, until combined. Continue beating on medium speed until egg whites form stiff peaks. Set aside.

Make the filling. In a small mixing bowl, use a fork to beat egg yolks. Set aside.

In a large saucepan, use your fingers to rub lemon zest into sugar. Whisk together lemon sugar, cornstarch, and salt. Whisk in water. Heat over medium heat, stirring frequently, until the mixture reaches a simmer and thickens. Whisking constantly, pour 1/3 of the mixture into the egg yolks. Whisking constantly, add egg yolk mixture to the pan, followed by lemon juice. Whisk continue to whisk until mixture comes to a simmer for 1 additional minute. Remove from heat. Whisk in butter. Push filling through a sieve to remove lumps.

Pour hot filling into prepared crust. Drop spoonfuls of meringue over the top of the filling, making sure all edges are covered. Use the back of the spoon to spread it out. Bake 25-30 minutes, until meringue is lightly browned. Let pie cool completely on a rack. Chill uncovered for a couple of hours.

Before serving, carefully run a thin flexible knife between the crust and the pan a couple of times. Release the springform. Use a large, sharp chef’s knife to slice, wiping the blade clean between cuts. Serve immediately.

Lemon Meringue Macaroon Tart is best served the day it’s made. Meringue will weep over time.Lemon Meringue Macaroon TartLemon Meringue Macaroon TartLemon Meringue Macaroon Tart

Grapefruit Pie with Oreo Crust

Grapefruit Pie with Oreo CrustLast Pi Day (March 14th aka 3.14 aka π), I posted a recipe for Pecan Pie Kolaches that was mostly just me saying “What is happening? What is happening? Here’s a recipe, I guess,” and trying not to have a full-scale meltdown while the world closed up. Needless to say, this year’s post is a little less dramatic.

Except for the pie. It’s bringing all the drama in the best possible way. The colors, the textures, the slightly unusual flavor combination–it’s everything I want these days.Grapefruit Pie with Oreo CrustGrapefruit Pie with Oreo Crust is out of this world delicious and a stunner to boot. Crumbly Oreo crust is filled with a soft and tangy Grapefruit filling and finished with whipped cream, chocolate curls and thin strips of grapefruit zest.Grapefruit Pie with Oreo CrustIf you think I’ve lost my mind combining grapefruit and chocolate, know that I would have turned my nose up at this just a few years ago. However, after trying key lime and chocolate together, I am sold. The tang of citrus and the bitterness of chocolate are a perfect pairing. Try it—you’ll love it.Grapefruit Pie with Oreo CrustThis pie is pretty simple to make, but as with most simple things, it does require some preparation. The filling is a play on my Lemon Meringue Pie, wherein the structure mostly comes from egg yolks and cornstarch. It’s a lot like making homemade pudding, which is really no big deal.

Cornstarch, sugar, salt and water are whisked together over medium heat until thick. This mixture is used to temper (warm) the egg yolks, before it’s all simmered with a grapefruit reduction and a hint of lemon juice. Whisk in a little butter, pour it through a sieve and voila! Grapefruit pie filling.

(I think I may have accidentally made it sound complicated by laying the method out like that, but I promise you it’s simple and comes together quickly.)Grapefruit Pie with Oreo CrustOnce the filling and crust are prepared, it’s just a matter of pouring one into the other and letting them get nice and cold together. This cannot be rushed, so plan ahead. Grapefruit Pie with Oreo CrustGrapefruit Pie with Oreo CrustWhen Grapefruit Pie with Oreo Crust is completely chilled, it will still be a little on the jiggly side, like a citrus curd with a little more body. After you add a flourish of whipped cream and the garnishes of your choosing, you’ll be treated to a tart, sweet, creamy, crumbly confluence of goodness. The cream offsets the tanginess of the filling, and the buttery chocolate crumb crust rounds it all out. This pie is rich and refreshing–the perfect way to start what will hopefully be a much simpler twelve months for us all.

Happy Pi Day, y’all. Grapefruit Pie with Oreo Crust

Grapefruit Pie with Oreo Crust
makes one 9-inch pie

Oreo Crust:
24 Oreos
5 tablespoons unsalted butter, melted

Grapefruit Filling:
2 cups fresh grapefruit juice (from about 3 medium-large grapefruits)
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon Kosher or sea salt
1 1/3 cup water
5 large egg yolks
1 tablespoon fresh grapefruit zest
1 tablespoon fresh lemon juice
2 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 drop red liquid food coloring (optional)

Whipped Cream & Garnish:
1 cup heavy cream, very cold
4 tablespoons confectioner’s sugar
grapefruit zest (strips or grated)
chocolate curls

Preheat oven to 350F. Lightly grease a 9-inch pie plate.

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate (I find that a 1/4 cup measuring cup helps with this). Bake the crust for 10 minutes and then let it cool while you make the filling.

Pour grapefruit juice in a small saucepan. Bring to a boil over medium-high heat and cook until reduced to 1 cup (about 10-12 minutes). Remove from heat and cool 5 minutes.

In a small mixing bowl, use a fork to beat egg yolks. Set aside.

In a large saucepan, whisk together sugar, cornstarch, and salt. Whisk in water. Heat over medium heat, stirring frequently, until the mixture reaches a simmer and thickens. Turn heat to low.

Whisking constantly, pour 1/3 cup of the mixture into the bowl of egg yolks until fully combined. Whisking constantly, add egg yolk mixture back to the pan. Return heat to medium. Stir in grapefruit zest, followed by grapefruit reduction and lemon juice. Continue whisking until the mixture has boiled for 1 full minute. Remove from heat. Whisk in butter, vanilla and optional red food coloring. Push filling through a sieve to remove solids.

Pour filling into crust. Gently tap the pan on the counter a few times to help air bubbles disperse. Pop any surface bubbles with a toothpick as needed. Let pie cool to room temperature, then chill for at least 4 hours. Filling will be set, but jiggly, when ready.

Just before serving, make whipped cream. Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Load whipped cream into a piping bag fitted with a large star tip. Pipe as desired over the top of the pie. Garnish with grapefruit zest strips and/or chocolate curls, if desired.

Slice pie with a large, sharp chef’s knife, wiping it clean between cuts. Serve immediately.

Pie is best upon assembly, but leftovers may be kept in the refrigerator for a day. The filling may weep a tiny bit over time.

Grapefruit Pie with Oreo CrustGrapefruit Pie with Oreo CrustGrapefruit Pie with Oreo Crust

Sunny Lemon Upside-Down Cake

Sunny Lemon Upside-Down CakeIf you love a real mouth-puckering punch of lemon, this Sunny Lemon Upside-Down Cake is for you. We’re talking buttery lemon cake topped with a sticky mosaic of sliced lemons—all the lemon flavor you could ever want. It’s sunny and happy-looking enough to drive any late-winter blues away, at least for the two minutes it takes to eat a slice!Sunny Lemon Upside-Down CakeUpside-down cakes are very simple to make and this one is no different, although it does take some time. The lemons have to be sliced, seeded and trimmed of excess rind, lest your cake become incredibly bitter. If you happen to find thin-skinned lemons (Meyer lemons!), you can skip trimming off that outer layer, but I wouldn’t chance it otherwise. Heads up that while I find this process enjoyable, it almost always takes a half hour from beginning to end. Plan ahead.Sunny Lemon Upside-Down CakeAll my previous upside-down cakes have been made by tiling the fruit over a pool of butter and brown sugar that have been melted together, but that combination doesn’t work terribly well here if you’re hoping for your lemon slices to be tender and defined. I tried all sorts of adjustments to my usual topping before following the advice of Broma Bakery—arguably the queen of citrus upside-down cakes—and adding some water to form a syrup. This makes all the difference, keeping the lemon slices pretty, plump and tender, even after baking.

This syrup is made of sugar, honey, butter, salt and water that have been microwaved together. It’s divided so that there is a layer both under and over the lemons. The lemons themselves are tiled in whole at first, before being cut into tiny wedges to fill in gaps. The lemons will shrink while baking, so the only way to guarantee a beautiful upside-down cake is to leave as little space between pieces as possible.Sunny Lemon Upside-Down CakeOnce your lemon mosaic is assembled, bury it in thick lemon cake batter; this recipe is my go-to vanilla cake with some lemony flair. The cake will need nearly an hour to bake. Don’t be alarmed when when you pull it from the oven and it looks like a nightmare—there’s a reason this cake is served upside down!Sunny Lemon Upside-Down CakeAnother way this cake is different from my other upside-down cakes? It needs to cool for a long time in the pan. Between the juicy lemons and the syrupy topping, this cake needs to fully settle or it will look like a hot mess. For the best results, wait until the cake has cooled completely before inverting onto a plate. Your patience will be rewarded with a beautiful golden lemon top. All the peculiarities of assembly will have been worth it, I promise.Sunny Lemon Upside-Down CakeOnce your cake is on a plate, all that’s left to do is slice through the top with a serrated knife, grab a fork and enjoy this dessert which, like it’s name suggests, both looks and tastes like a ray of sunshine. I, for one, can’t see or taste it without smiling.Sunny Lemon Upside-Down Cake

Sunny Lemon Upside-Down Cake
makes 1 9-inch round cake

Topping:
5-6 small/medium lemons
1/2 cup granulated sugar
1 tablespoon mild honey or maple syrup
pinch of Kosher or sea salt
1 tablespoon unsalted butter
1/4 cup water

Cake:
1 cup granulated sugar
1 tablespoons fresh lemon zest
1 tablespoon fresh lemon juice (from ~1/2 lemon)
~1 cup milk (not skim or fat free), room temperature
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 large eggs, room temperature
2 teaspoons pure vanilla extract

For serving (optional):
vanilla ice cream
whipped cream

Preheat oven to 350F. Heavily grease a 9-inch round cake pan. Line with parchment and grease again. Set aside.

Make the topping. Wash and dry lemons. Zest 1 lemon, then set zest aside.

Slice lemons (including zested one) in 1/4-inch slices. Use a sharp knife to trim rind to no more than 1/4-inch. Remove seeds (they will become more pronounced during baking).

Combine sugar, honey, salt, butter and water in a microwave-safe bowl or liquid measuring cup. Stir together, then microwave 45 seconds. Stir again, just until sugar granules are dissolved. Pop back in the microwave for 15 seconds if necessary. This step may also be done in a small pot on the stove.

Pour half the liquid (~1/3 cup) in the prepared pan and swirl to coat. Arrange whole lemon slices tightly over the top. Cut some whole lemon slices into small wedges, then use them to fill in any gaps. There shouldn’t be much, if any, open space. Pour over the remainder of the liquid. Set aside.

Make the cake batter. Combine the sugar and lemon zest in a small bowl and use your fingertips to rub them together.

Pour lemon juice into a liquid measuring cup, then add milk up to the 1 cup mark. Stir together and set aside for at least 5 minutes, or until curdled.

In a small-medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat butter with an electric mixer until light and fluffy, about 2 minutes. Beat in lemony sugar. Add eggs one at a time, mixing completely after each addition. Add vanilla. With the mixer on low, alternate adding dry ingredients and the milk mixture in two installments. Mix just until combined.

Pour batter over the arranged lemon slices, and spread with a silicone spatula to even out the top. Tap pan on the counter two or three times to release any large air bubbles. Bake 50-55 minutes, or until a toothpick inserted in the middle comes out clean.

Let cake cool completely in the pan on a rack. Run a small, thin knife around the edge of the pan a couple of times before inverting onto a cake stand or large serving plate. Peel off and discard parchment.

Serve cake with ice cream of whipped cream, if desired. Cake is best the day it’s baked, but wrapped leftovers will keep in the refrigerator for up to 3 days.Sunny Lemon Upside-Down CakeSunny Lemon Upside-Down Cake

Fresh Orange Cinnamon Rolls

Wherever you are this week, I hope you’re safe, warm, and have enough to eat!Fresh Orange Cinnamon RollsWhen I was a kid, I had a friend whose mom hated to cook except for Saturday breakfast. A lot of the meals I ate with this family were takeout, but come the weekend, there were eggs and bacon, orange juice, blueberry muffins, and cinnamon rolls from one of those cans you have to thwack against the edge of your countertop. Little me thought it was the best ever (Puff Pancakes obviously excepted).Fresh Orange Cinnamon RollsI had one complaint though, because of course I did. Every once in a while the cinnamon rolls would be the orange kind, and while everyone in that family loved them, I deeply did not. I kept my mouth shut—#manners—but I hated them. In fact, I still do, but only because I hate fake orange flavoring.Fresh Orange Cinnamon RollsTurns out, I love Orange Cinnamon Rolls made with real fresh oranges. Like really, really love them. I mean, what’s not to love about fluffy, buttery, orangey cinnamon rolls?!Fresh Orange Cinnamon RollsI’m over the moon for these, y’all. There’s orange zest in the dough and cinnamon filling, and orange juice in the glaze and the icing! Yes, you read that correctly, these babies have a glaze *and* an icing! I did this on last year’s Meyer Lemon Sweet Rolls for maximum citrus flavor, and it works just as well here. Fresh orange flavor alllll over the place.Fresh Orange Cinnamon RollsFresh Orange Cinnamon RollsFresh Orange Cinnamon RollsJust after you pull your rolls from the oven, paint them with the orange glaze so they get glossy and soak up all that sticky orange flavor. Let that absorb for a few minutes and then hit them with a simple orange icing. This goes without saying, but yes, you can double it.Fresh Orange Cinnamon RollsAnd then, well, you know what to do.Fresh Orange Cinnamon Rolls

Fresh Orange Cinnamon Rolls
makes 12 rolls

I recommend having 3 large (or 4-5 medium) oranges on hand before beginning this recipe. Better to have too many than too few.

Dough:
2 3/4-3 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise Yeast)
1 teaspoon Kosher or sea salt
1 cup whole milk
4 tablespoons unsalted butter
1 tablespoon orange zest
2 large eggs, beaten, room temperature

Filling:
2 tablespoons orange zest (about 1 large navel orange)
1 tablespoon ground cinnamon
2/3 cup light or dark brown sugar, packed
pinch of Kosher or sea salt
4 tablespoons unsalted butter, softened

Glaze:
1/4 cup fresh orange juice (about 1 large navel orange)
3 tablespoons granulated sugar

Icing:
1 cup confectioners sugar
pinch of Kosher or sea salt
2-3 tablespoons fresh orange juice (most of 1 large navel orange)

Grease a 9×13-inch casserole dish or rimmed baking pan. Set aside.

In a large mixing bowl, whisk together 2 3/4 cups all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan, heat whole milk and butter until hot to the touch, about 110F. Stir in orange zest.

Use a silicone spatula or wooden spoon to fold milk mixture into dry ingredients, followed by beaten eggs. Add more all-purpose flour in 2 tablespoon increments until dough starts to pull away from the sides of the bowl.

Flour a surface and your hands. Knead dough 5-6 minutes until smooth, then form into a ball. Cover with plastic wrap and let rest for 10 minutes (you may do this in a bowl, but I just do this on my surface).

Make the filling. In a small mixing bowl, use a fork to mash together orange zest, cinnamon, brown sugar, salt and butter, until completely combined. Set aside.

On a lightly floured surface, roll dough into a 12×18-inch rectangle. Drop filling over the dough by the spoonful. Use an offset knife or the back of a spoon to spread filling mixture over the dough, keeping a 1/2-inch perimeter on all sides. Starting with the long edge closest to your body, tightly roll filled dough away from you, smoothing any seams with your thumbs. Slice dough into 12 rolls. Place rolls close together in prepared pan. Cover the pan with aluminum foil or plastic wrap. Place covered pan in a warm, draft-free place for 60-90 minutes, until rolls have doubled in size.

Preheat oven to 375F. Uncover rolls. Bake 25-30 minutes (mine took 27), tenting the rolls with foil if anything begins to brown too quickly.

While rolls are baking, make the glaze. In a small bowl, use a fork to stir together orange juice and sugar. Microwave in 15 second increments, stirring in between, until the sugar has dissolved (45-60 seconds total).

Remove rolls from the oven. Let cool 1-2 minutes, then use a pastry brush to paint glaze all over all exposed pastry. Use all glaze. Let sit 5 minutes while you make the icing.

Make the icing. In a small mixing bowl, whisk together confectioners sugar, salt and 2 tablespoons of orange juice. Add more juice by the teaspoon (up to 3 teaspoons) until icing is thick, but pourable.

Spoon/pour icing over the rolls and use an offset icing knife or the back of a spoon to spread icing over the rolls as desired. Serve.

Fresh Orange Cinnamon Rolls re best served the day they are made, but will keep covered at room temperature for a day or so.

Fresh Orange Cinnamon RollsFresh Orange Cinnamon RollsFresh Orange Cinnamon Rolls

Grapefruit Sandwich Cookies

Grapefruit Sandwich Cookies Oh y’all, I have winter citrus on my mind. Meyer Lemon Sweet Rolls, Orange Cardamom Cake, Key Lime Linzers, Lemon Poppy Seed Muffins—if you can throw zest or juice into it, I. am. interested.

That goes double for these Grapefruit Sandwich Cookies, which contain plenty of fresh grapefruit zest and juice, and even have some extra zip from a lemon! They’re a little on the soft side with huge citrus flavor—perfect for a party, late night dessert, or pairing with a cup of tea. If you are looking for a recipe to drag you out of the winter doldrums, this is it.Grapefruit Sandwich CookiesGrapefruit Sandwich Cookies are exactly what they sound like. The cookies themselves are a variation on my favorite sugar cookie dough. I nixed the cream cheese in favor of more butter, reduced the baking powder and threw in some grapefruit zest for obvious reasons. They’re baked until they’re just barely done, about 6 minutes.Grapefruit Sandwich CookiesThe filling is the completely stellar Grapefruit Curd that I made for kolaches a couple of years ago. It takes some zesting, juicing and whisking, but it’s actually incredibly simple to make. Just make sure to make it ahead so it’s fully chilled by the time you want to assemble.Grapefruit Sandwich CookiesPipe it almost to the edges. You want the curd to peek out the sides.Grapefruit Sandwich CookiesYou may certainly eat these cookies right after assembly, but I highly recommend refrigerating them for about 6 hours before doing so. This allows the curd to set and the cookies to soften slightly so that everything stays in place when you bite in. You know, instead of falling apart in your hands. Not that that’s a bad thing.Grapefruit Sandwich CookiesYou’ll notice that the batch makes 8(-ish) dozen cookies. Don’t let this scare you off! The cookies are teeny, made with a 1 1/2-inch cutter, and will keep for approximately eternity (…or a week) in the fridge. If you want to make fewer larger cookies, feel free to use a 2 1/2-inch cutter and maybe give them an extra minute in the oven. I’m pretty fond of these little gems though. Anything that allows me to eat five cookies in one sitting is okay by me.Grapefruit Sandwich Cookies

Grapefruit Sandwich Cookies
makes 8-ish dozen very small cookies

3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup granulated sugar
2 tablespoons ruby red grapefruit zest (from about 1 1/2 grapefruits)
1 cup (2 sticks) unsalted butter, softened to room temperature
1 large egg, room temperature
1 teaspoon pure vanilla extract

Filling:
1 recipe Grapefruit Curd, made ahead & chilled (recipe below)

Special Equipment:
rolling pin
cookie cutters

Read through this recipe before beginning. The grapefruit curd will need to be made ahead of time and the assembled cookies are best after a 4-6 hour chill.

In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate large mixing bowl, use your fingertips to rub grapefruit zest into sugar. Add butter and use an electric mixer to beat until light and fluffy, about 2 minutes. Mix in egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Divide dough into quarters.

Working with one quarter at a time, sandwich dough between two pieces of parchment paper and roll until 1/8-inch thick. Transfer to the freezer (on a baking sheet, if desired) for 15 minutes. Repeat with remaining dough. It is okay to stack the sheets of dough in the freezer.

While the dough is freezing, preheat the oven to 350F. Line two baking sheets with parchment. Set aside.

Remove one sheet of dough from the freezer. Peel on of the pieces of parchment off. Use a lightly floured 1 1/2-inch round cookie cutter to cut cookies. Place them at least 1 inch apart on prepared pans. Repeat with remaining dough. Scraps can be re-rolled, frozen, and cut.

Bake cookies 6-7 minutes, until no longer raw looking. Let cookies cool on the pans for five minutes before removing to a rack to cool completely. Repeat rolling, cutting, and baking with any remaining dough.

To assemble sandwich cookies, place half the baked cookies on a surface bottom-side-up. Load grapefruit curd into a piping bag and snip a small corner. Pipe filling almost to the edge (1/8-1/4-inch blank border on all sides) on each cookie before gently topping with another cookie, bottom-side-down. Repeat until all cookies have been filled.

Place filled cookies on a rimmed baking sheet (or other large-ish pan) and chill for 4-6 hours or overnight before serving. This will slightly soften the cookies and keep the curd from squishing out when you take a bite.

Cookies will keep in an airtight container in the refrigerator for up to a week.

Grapefruit Curd
makes about 1 1/3 cups

1 1/2 cups fresh-squeezed ruby red grapefruit juice, from about 2 large grapefruits
2 tablespoons grapefruit zest, from about 2 large grapefruits
1/2 cup granulated sugar
pinch of salt
1 tablespoon fresh-squeezed lemon juice, from about 1/2 medium lemon
1 large egg + 3 large egg yolks, room temperature
6 tablespoons unsalted butter, cut into 24 small cubes

Pour grapefruit juice in a small saucepan. Bring to a boil over medium-high heat and cook until reduced to 2/3 cup (about 12-15 minutes). Remove from heat and cool 5 minutes.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together grapefruit zest, sugar, warm grapefruit reduction, lemon juice, and eggs. Set bowl over the pot of simmering water. Whisk constantly until mixture thickens slightly (it should coat the back of a spoon). Add butter 1-2 cubes at a time, whisking until melted. Continue until all butter is used. This should take 11-15 minutes total.

Set a fine mesh sieve over a medium mixing bowl. Push curd through sieve to remove zest. Transfer curd to a jar (or other container) and press a piece of plastic wrap to the top. Chill well.Grapefruit Sandwich CookiesGrapefruit Sandwich CookiesGrapefruit Sandwich Cookies