Grapefruit Coconut Pink Peppercorn Squares
A winter citrus fruit turned tropical in these grapefruit coconut squares... With a kick of crushed pink peppercorn in the shortbread crust!
For the Pink Peppercorn Shortbread Crust
- 1 C flour
- 1/3 C brown sugar
- 1 stick butter room temperature
- 2 t crushed pink peppercorns
For the Grapefruit Coconut Filling
- 3 eggs
- 3/4 C sugar
- 2 T flour
- 1/2 t baking powder
- 1/2 t salt
- 3/4 C freshly squeezed grapefruit juice from 1 or 2 Florida grapefruit
- 1 t grapefruit zest
- 1/2 C shredded coconut
- Powdered sugar
For the crust:
Pre-heat oven to 350 degrees.
In a medium bowl, use a fork to mix together flour, brown sugar, crushed pink peppercorns, and butter. Mix until ingredients are incorporated and butter is the size of peas.
In a parchment paper lined 8x8 baking pan, press dough into the bottom of the pan.
Baked for 20 minutes, until just starting to get golden around edges.
For the filling:
In a large bowl whisk eggs with sugar, flour, baking powder, and salt. Stir in the grapefruit juice, zest, and shredded coconut.
Pour the filling into it baked crust.
And bake at 350 degrees for 20-23 more minutes, until the filling is just set.
Let the bars cool. And then dust with powdered sugar and slice.