Try Claire Saffitz\u0027s recipes for cherry and brown butter buckwheat crisp, flourless chocolate meringue cake and no\u002Dbake grapefruit bars.
Advertisement 14Melted butter for the panSeveral pinches of kosher salt1/2 cup fresh red grapefruit juice, from about 1 medium grapefruit8 oz cream cheese, chilledArrange an oven rack in the centre position and preheat the oven to 350F. Line an 8×8-inch baking pan, preferably metal, with foil, working the foil carefully into the corners and pressing it firmly against the sides to eliminate air pockets, and smoothing any creases.
If it does start to boil over, immediately remove the saucepan from the heat and blow on the surface to make it subside.Article contentRemove the saucepan from the heat and set aside. Fill a large bowl about a quarter of the way with ice water and place the saucepan inside, making sure that the water level hits below the top of the saucepan. Let it sit, whisking occasionally, until the mixture is cold, about 5 minutes.
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