Description

These grapefruit bars are a refreshing twist on classic lemon bars. The buttery shortbread crust balances the tart, citrusy grapefruit curd, creating a light and flavorful dessert. A dusting of powdered sugar makes them extra beautiful!

Ingredients

Scale

For the Shortbread Crust:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the Grapefruit Filling:

4 large eggs
1 1/2 cups granulated sugar
2 tablespoons grapefruit zest
3/4 cup fresh grapefruit juice (about 1 large grapefruit)
1/4 cup lemon juice (for extra brightness)
1/4 cup all-purpose flour

For Topping:

Powdered sugar, for dusting

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Shortbread Crust

Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
In a medium bowl, mix butter, sugar, flour, and salt until the dough comes together.
Press the dough evenly into the baking dish.
Bake for 15-18 minutes, or until the edges are lightly golden. Let cool slightly.

Step 2: Make the Grapefruit Filling

In a large bowl, whisk together eggs, sugar, grapefruit zest, grapefruit juice, lemon juice, and flour until smooth.
Pour the filling over the slightly cooled crust.

Step 3: Bake & Cool

Bake for 20-25 minutes, or until the filling is set and does not jiggle in the center.
Let cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

Step 4: Serve

Dust with powdered sugar, slice into bars, and enjoy!

Notes

For a pink hue, use ruby red grapefruit or add a drop of natural pink food coloring.
Make it gluten-free by swapping all-purpose flour for a 1:1 gluten-free blend.

Storage: Keep in an airtight container in the fridge for up to 5 days.