WE ARE OPEN! - Shotened hours
Plenty of Fresh Juice - Fresh Fruit in limited supply
Effective Monday, March 23
Store Hours 10-3 Mon-Sat
Deli window pick-up available 10:30am-3:00pm. Call 914-746-6127 to place your deli order.
You can also get items at the window such as juice, frozen ice cream, snacks, fudge & wine!
Still time to order fruit shipped to your friends & family up North - last shipping date Tuesday April 7
Shipping orders must be received by midnight Sunday April 5
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)
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