Ruby Red Grapefruit Bars: Silky Texture

Instructions:

1. Preheat your oven to 325°F (163°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Combine almond flour, melted coconut oil, maple syrup, and salt in a bowl until a crumbly dough forms.
3. Press the mixture firmly into the bottom of the pan using a flat-bottomed glass.
4. Bake for 12-15 minutes until the edges are just golden and the crust smells nutty. Remove from the oven and let cool slightly.
5. In a saucepan over medium-low heat, whisk together the fresh ruby red grapefruit juice, zest, and honey.
6. In a separate bowl, whisk the egg yolks and cornstarch until smooth.
7. Slowly temper the eggs by pouring a small amount of the warm juice into the egg mixture while whisking constantly to prevent scrambling.
8. Pour the egg mixture back into the saucepan. Whisk continuously for 5-7 minutes until the mixture thickens into a glossy, velvety curd.
9. Remove from heat and stir in the cubed butter until completely melted and incorporated.
10. Pour the grapefruit filling over the pre-baked crust, smoothing the top with a spatula.
11. Bake for an additional 15-20 minutes, or until the center has a slight jiggle but the edges are set.
12. Allow the bars to cool to room temperature on a wire rack.
13. Transfer to the refrigerator for 2 hours to set completely before slicing.