Grapefruit Curd Squares With Candied Rosemary

• Candied Rosemary
• 1/3 cup of rosemary leaves (removed from the woody stem)
• 2 1/2 cups of sugar
• Grapefruit Curd Squares
• 1/2 pound of unsalted butter, at room temperature
• 2 1/2 cups of sugar, divided
• 2 cups of flour, divided
• 1 cup of ground walnuts
• 2 tablespoons of fresh rosemary; chopped finely
• 1/8 teaspoon kosher salt
• 6 extra-large eggs, at room temperature
• 2 tablespoons of grated grapefruit zest (2 large grapefruit)
• 1 cup of freshly squeezed grapefruit juice
• Confectioner's sugar, for dusting (optional)

1. In a small sauce pan, combine the rosemary with 2 cups of cold water. Bring to a boil. Once the water is boiling drain the rosemary through a sieve. Repeat this process two more times.
2. Measure 2 cups of the sugar into the pan and add 1 cup of water, whisking until the sugar dissolves. Once the sugar is dissolved add the rosemary leaves and bring the mixture to a boil over medium heat. Reduce the heat to medium-low ans simmer, uncovered, until the rosemary leaves are tender, 10 to 12 minutes. Drain the rosemary leaves and let them cool.
3. Measure the remaining 1/2 cup of sugar into a medium bowl and add the rosemary leaves. Toss to coat. It helps to use a fork to help separate the rosemary leaves while tossing them in the sugar. Once all the rosemary leaves are coated remove them from the sugar one at a time with a fork, gently shaking them to remove any excess sugar. Store in an airtight container.
4. Preheat oven to 350u0b0 F.
5. For the crust, cream the butter with 1/2 a cup of sugar until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. Combine 1 cup of flour, 1 cup of ground walnuts, rosemary, and salt in a bowl. With the mixer running on low, add the flour mixture to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball using extra flour as needed. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking pan, building up a 1/2 inch edge on all sides. Chill the dough in the refrigerator for 20 minutes.
6. Bake the crust for 20-25 minutes, until it is lightly browned. Let the crust cool on a wire rack. Leave the oven on.
7. For the filling, whisk together the eggs, remaining 2 cups of sugar, grapefruit zest, grapefruit juice, and remaining 1 cup of flour. Pour over crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
8. To serve, cut into squares and dust with confectioner's sugar, if using, then top each square with some of the candied rosemary.

rosemary, rosemary, sugar, butter, sugar, flour, ground walnuts, rosemary, kosher salt, eggs, freshly squeezed grapefruit juice, s sugar

Taken from food52.com/recipes/15732-grapefruit-curd-squares-with-candied-rosemary (may not work)