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
- 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.