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.
To make the crust, sift together the oat flour, sugar, and cornstarch into a large bowl to combine. Drizzle in the melted margarine and
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
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