Grapefruit Gems

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Preparation info

  • Difficulty

    Easy

  • Makes

    12–16

    bars

Appears in

Vegan Desserts

Vegan Desserts

By Hannah Kaminsky

Published 2015

  • About

Lemon bars are a favorite cookie at every bake sale, potluck, or dessert buffet I’ve been to. It’s hard to improve on such a classic, but throw a little grapefruit in, and you’ll get an entirely new sweet sensation. Of course, if you chose to stick to the prototypical lemon bar and substitute lemon juice concentrate instead of the grapefruit, well, I wouldn’t protest.

Ingredients

Crust

  • 1 Cup Oat Flour
  • ½ Cup Confectioner’s Sugar
  • 2 Tablespoons Cornstarch
  • 3 Tablespoons Non-Dairy Margarine, Melted
  • 2–3 Tablespoons Non-Dairy Milk

Grapefruit Topping

  • 1 Cup Instant Mashed Potato Flakes
  • ¾ Cup Unsweetened Grapefruit Juice Concentrate
  • 1 Cup Granulated Sugar
  • 3 Tablespoons Cornstarch
  • 1 Tablespoon Non-Dairy Margarine

Method

Preheat your oven to 350°F and line an 8 × 8inch square pan with parchment paper cut to size, lightly greasing and flouring it once fitted in the pan.

To make the crust, sift together the oat flour, sugar, and cornstarch into a large bowl to combine. Drizzle in the melted margarine and 2 tablespoons of soymilk, and mix thoroughly until homogeneous. If it’s still too dry to come together, add 1 last tablespoon of soymilk. Press the mixture into your prepared pan using slightly moistened palms or the bottom of a flat measuring cup, making sure it’s an even layer. Bake for 10–15 minutes until browned around the edges. Remove from the oven, reducing the heat to 325°F, and chill the crust for at least 30 minutes.

Meanwhile, combine the mashed potato flakes and grapefruit concentrate in a microwave-safe bowl and heat for 1–2 minutes, until the liquid has been absorbed. Move the contents of the bowl into your food processor or blender, and thoroughly purée until the mixture is entirely smooth. Combine the sugar and cornstarch before adding both in at the same time, and pulse to combine. Drop the margarine in and pulse a few more times; there should still be enough residual heat to melt it.

Pour the grapefruit filling on top of the cooled crust, tapping the pan on the counter a few times and smoothing out the top with a spatula, and bake for about 20 minutes. It may not look entirely set when done, but the edges will seem slightly firm and just barely browned. Let cool completely and chill in the fridge before removing the bars, using the parchment paper as a sling, and cut into rectangles.