I love citrus: lemons, limes, oranges, tangerines, grapefruit, etc. So when I saw this recipe in an issue of Everyday Food I had to try it out.
I am SUCH a sucker for magazine photoshoped, high gloss images of tasty treats. I really am. If you show me a really cool picture of food I immediately want to make it. And I read quite a few food magazines.
I was getting my oil changed at a Wal-mart the other day and so I had time to kill, in Wal-mart (I swear they planned it all this way). So I wandered over the magazine/book section. It dawned on me that most gals my age will probably pick up a Glamour or a People magazine first. And I'm not saying I don't like fashion magazines or occasionally glance at gossip columns (come on-admit it, we all do). But I immediately gravitate toward the food magazine section.
The Katy Perry of my world is Paula Deen.
Bobby Flay is my Justin Beiber.
I could go on. I know that many. Knowledge is power. Obviously.
For the crust: 2 cups flour, 1/2 cup whole-wheat flour, 1 teaspoon sugar, 1/2 teaspoon salt, 1 cup (2 sticks) cold butter, 1/3 cup cold water.
Mix together the flours, sugar and salt. Slice up the butter and using your (clean) hands mix up the batter until it is very crumbly. Stir in the water and mix to form a ball (you may need to add slightly more water if your dough doesn't stick together). Cover with plastic wrap and place in the refrigerator over night or in the freezer for 30 min to an hour.
For the filling: juice and zest of 1 grapefruit, juice and zest from 1 orange, juice and 2 tablespoons zest from 3-4 lemons, 1 1/2 cup sugar and 5 eggs.
Whisk together all the ingredients and set aside until ready.
Roll out the dough and place in a well greased rectangle baking pan. Bake at 375 F for 20 minutes (if you have parchment paper and pie weights use them-I found I was out so I didn't and it turned out just fine). Remove crust from oven and fill with custard filling. Bake for 20 more minutes until the center is set. Allow to cool for 30 minutes to and hour before serving. Dust with powder sugar if you're feeling fancy.