Citrus Spree!

Meyer Lemon Snowbars

  • 1 cup + 2 Tbsp flour, divided
  • ¼ cup powdered sugar, sifted (plus extra)
  • ½ cup butter
  • 2 eggs
  • ¾ cup sugar
  • 3 Tbsp fresh Meyer lemon juice
  • ¼ tsp baking powder

Stir together 1 cup flour and ¼ cup powdered sugar. Cut in butter until the mixture clings together. Pat into an ungreased 8”x8” glass baking pan. Bake at 350º for 10-12 minutes. In a mixer, beat eggs; add granulated sugar and lemon juice. Beat until slightly thickened and smooth, 8-10 minutes. Stir together 2 Tbsp flour and baking powder; add to egg mixture. Blend until all is moistened. pour over crust. Bake at 350º for 20-25 minutes. Sift powdered sugar over top. Cool, then cut into bars.

Grapefruit Salsa

  • 2 large Melogold grapefruit
  • 1 medium tomato, chopped
  • 1 green bell pepper, diced
  • 1 jalapeño pepper, minced (seeds & veins removed)
  • 1/3 cup red onion, chopped
  • 2 Tbsp fresh lime juice
  • 1 tsp salt
  • 2 cloves garlic, minced
  • 1 Tbsp sugar
  • ¼ cup chopped fresh cilantro

Peel grapefruit, removing most of the white pith as you go. Slice fruit in half horizontally, halfway between the stem and blossom end. Lay the fruit on a cutting board with the middle of the fruit facing down. Following the curve of the fruit, cut away the outer membranes, using a small sharp knife. Working over a ceramic mixing bowl, cut each segment from the surrounding membranes. Squeeze extra juice from membranes into same bowl. Add remaining ingredients, stir, and serve.

Sale ends Jan 19 – Don't miss it!