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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!
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Course: Dessert
Makes: 16
Author: We are not Martha

Ingredients

For the Pink Peppercorn Shortbread Crust

  • 1 C flour
  • ⅓ C brown sugar
  • 1 stick butter room temperature
  • 2 t crushed pink peppercorns

For the Grapefruit Coconut Filling

  • 3 eggs
  • ¾ C sugar
  • 2 T flour
  • ½ t baking powder
  • ½ t salt
  • ¾ C freshly squeezed grapefruit juice from 1 or 2 Florida grapefruit
  • 1 t grapefruit zest
  • ½ C shredded coconut
  • Powdered sugar

Instructions

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.
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