1/2 cup all-purpose flour
1/4 cup powdered sugar
1 tablespoon fresh rosemary, chopped
3 tablespoons cold butter
dash of salt
1/3 cup fresh grapefruit juice
4 egg whites
1 tablespoon grapefruit zest
1/2 cup sugar
3 tablespoon Wondra flour
1 tablespoon powdered sugar
Preheat oven to 350. Lightly grease a 8x8 inch glass baking dish, set aside. In a mixing bowl combine flour, powdered sugar, chopped rosemary, and salt. Cut in cold butter using a a pastry cutter, until mixture is fine and crumbly. Press into pan and bake for 20 minutes.
Meanwhile prepare topping. In a mixing bowl whisk together grapefruit juice, egg whites, grapefruit zest, and sugar. Slowly whisk in Wondra flour.
Once the crust has baked for 20 minutes, remove from oven and pour grapefruit mixture over the top. Bake for an additional 20 minutes. Remove from oven and let cool completely. Once cooled, top with powdered sugar. Serve chilled.
To make a stencil like I did (shown above), simply cut out your favorite shape using regular paper. Lay the shapes over the bars and lightly sprinkle powder sugar over the top. Using the tip of a pointy knife, pick up the edge of the stencils to remove.