Pummelo Dessert Bars

Pummelo Dessert Bars
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With a taste that’s sweeter and a gorgeous pink blush color, pummelo makes a tasty variation on the dessert bar, a perennial favorite on just about any occasion. The crust is a classic shortbread, which neatly contrasts the creamy, rich pummelo curd filling. It’s the perfect accompaniment for your afternoon coffee or tea.
Pummelo Dessert Bars
Print Recipe
With a taste that’s sweeter and a gorgeous pink blush color, pummelo makes a tasty variation on the dessert bar, a perennial favorite on just about any occasion. The crust is a classic shortbread, which neatly contrasts the creamy, rich pummelo curd filling. It’s the perfect accompaniment for your afternoon coffee or tea.
Ingredients
Shortbread crust:
Pummelo filling:
Topping:
Servings:
Instructions
  1. Preheat the oven to 325°F. Prepare an 8” x 8” pan by lightly greasing and flouring it.
Shortbread crust:
  1. Add the sugars and flour to a large bowl and whisk together to combine.
  2. Add the butter by cutting it in with two knives, or pulse in a food processor. You can also use your fingers to work it in. The mixture should be crumbly in texture, with pea-sized clumps.
  3. Stir in the egg yolks with a large spoon until just combined.
  4. Press the dough into the prepared pan, and bake for about 30 minutes. The edges should just be turning golden.
  5. When the crust is done its first turn baking, remove it from the oven, lowering the temperature to 300°F.
Pummelo filling:
  1. Make the filling as the crust bakes.
  2. Add the egg yolks and the sugar to a medium saucepan – do not turn on the heat just yet.
  3. Stir as you add the pummelo juice and butter.
  4. Now, turn to a medium setting, and cook the mixture as you stir it constantly for about 8 minutes. The curd should thicken enough to coat the back of a spoon as you draw it out – don’t allow it to come to a full boil.
  5. Remove from the heat, and stir in the pummelo zest quickly.
  6. Pour the pummelo curd over the baked crust, using a spatula to spread it evenly.
  7. Return the pan to the oven, and bake for another 16 to 18 minutes. The curd filling should still be a little wiggly.
  8. Remove from the oven, and allow the bars to cool in the pan for about one hour.
  9. Dust with the powdered sugar, and cut into bars.
  10. You can store them up to 3 days in an airtight container at room temperature.
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