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Grapefruit Bars

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: ~3 hours
  • Yield: 12-16 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

Instructions

Step 1: Prepare the Shortbread Crust

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

Step 2: Make the Grapefruit Filling

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

Step 3: Bake & Cool

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

Step 4: Serve

 

  1. 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.