Grapefruit Curd Squares With Candied Rosemary

Name: Grapefruit Curd Squares With Candied Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Candied Rosemary; 1/3 cup of rosemary leaves (removed from the woody stem); 2 1/2 cups of sugar; Grapefruit Curd Squares; 1/2 pound of unsalted butter, at room temperature; 2 1/2 cups of sugar, divided; 2 cups of flour, divided; 1 cup of ground walnuts; 2 tablespoons of fresh rosemary; chopped finely; 1/8 teaspoon kosher salt; 6 extra-large eggs, at room temperature; 2 tablespoons of grated grapefruit zest (2 large grapefruit); 1 cup of freshly squeezed grapefruit juice; Confectioner's sugar, for dusting (optional)

Servings: persons

Candied Rosemary
1/3 cup of rosemary leaves (removed from the woody stem)
2 1/2 cups of sugar
Grapefruit Curd Squares
1/2 pound of unsalted butter, at room temperature
2 1/2 cups of sugar, divided
2 cups of flour, divided
1 cup of ground walnuts
2 tablespoons of fresh rosemary; chopped finely
1/8 teaspoon kosher salt
6 extra-large eggs, at room temperature
2 tablespoons of grated grapefruit zest (2 large grapefruit)
1 cup of freshly squeezed grapefruit juice
Confectioner's sugar, for dusting (optional)

1
In a small sauce pan, combine the rosemary with 2 cups of cold water. Bring to a boil. Once the water is boiling drain the rosemary through a sieve. Repeat this process two more times.
2
Measure 2 cups of the sugar into the pan and add 1 cup of water, whisking until the sugar dissolves. Once the sugar is dissolved add the rosemary leaves and bring the mixture to a boil over medium heat. Reduce the heat to medium-low ans simmer, uncovered, until the rosemary leaves are tender, 10 to 12 minutes. Drain the rosemary leaves and let them cool.
3
Measure the remaining 1/2 cup of sugar into a medium bowl and add the rosemary leaves. Toss to coat. It helps to use a fork to help separate the rosemary leaves while tossing them in the sugar. Once all the rosemary leaves are coated remove them from the sugar one at a time with a fork, gently shaking them to remove any excess sugar. Store in an airtight container.
4
Preheat oven to 350u00b0 F.
5
For the crust, cream the butter with 1/2 a cup of sugar until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. Combine 1 cup of flour, 1 cup of ground walnuts, rosemary, and salt in a bowl. With the mixer running on low, add the flour mixture to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball using extra flour as needed. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking pan, building up a 1/2 inch edge on all sides. Chill the dough in the refrigerator for 20 minutes.
6
Bake the crust for 20-25 minutes, until it is lightly browned. Let the crust cool on a wire rack. Leave the oven on.
7
For the filling, whisk together the eggs, remaining 2 cups of sugar, grapefruit zest, grapefruit juice, and remaining 1 cup of flour. Pour over crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
8
To serve, cut into squares and dust with confectioner's sugar, if using, then top each square with some of the candied rosemary.

2076

kcal

Calories

Fat

319

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Candied Rosemary, 1/3 cup of rosemary leaves (removed from the woody stem), 2 1/2 cups of sugar, Grapefruit Curd Squares, and more.

Yes, Grapefruit Curd Squares With Candied Rosemary falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!