3 cups sugar
Finely grated zest of 3 grapefruits
2 cups flour
1 pinch of salt
12 Tbsp (1-1/2 sticks) of unsalted butter, cut up
1 cup, plus 2 Tbsp. freshly squeezed lemon juice, strained (about 8 lemons)
6 eggs


Measure sugar into a food processor. Drop in grapefruit zest. Buzz to a fine grapefruit-scented
powder, about 1 minute.
Scoop 1/4 cup scented sugar into a small bowl; set aside. Scoop 2 1/4 cups scented sugar into a large mixing bowl; set aside.

Combine: Measure 1 1/2 cups flour and the salt into the remaining 1/2 cup scented sugar in the food processor. Buzz, to combine. Drop in butter. Pulse many times. Mixture will look like fine sand,
then big clumps.

Pat: Dump clumps into a 13x9-inch baking pan. Pat into the bottom of the pan. Slide into a
325 degree oven and bake until golden, about 25 minutes.

Whisk: Meanwhile, whisk remaining 1/2 cup flour into the scented sugar in the large mixing bowl.
Whisk in juice. Whisk in eggs.

Bake: When pastry is golden, lower oven temperature to 300 degrees. Pour egg mixture over pastry and bake until center is just set, about 30 minutes. Pull pan out of oven.

Gild: Spread remaining 1/4 cup scented sugar over the top. Cool. Chill. Cut into 48 bars.

Prep: 20 minutes Bake: 55 minutes Yields: 48 bars