Grapefruit Bars Citrus Dessert (Print View)
Buttery crust topped with tangy grapefruit custard, perfectly balanced between sweet and tart
# Ingredient List:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - ½ cup granulated sugar
03 - 2 cups all-purpose flour
04 - ¼ teaspoon salt
→ Grapefruit Filling
05 - 1 ¼ cups granulated sugar
06 - ¼ cup all-purpose flour
07 - 4 large eggs
08 - ¾ cup freshly squeezed grapefruit juice
09 - 1 tablespoon grapefruit zest
10 - 2 tablespoons freshly squeezed lemon juice
→ Finishing
11 - Powdered sugar for dusting
# How to Make:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream together softened butter and granulated sugar until light and fluffy. Add flour and salt, mixing until just combined.
03 - Press dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes until lightly golden at the edges.
04 - Whisk together sugar and flour. Add eggs, grapefruit juice, grapefruit zest, and lemon juice. Whisk until smooth and fully combined.
05 - Pour filling over the hot crust immediately after it comes out of the oven.
06 - Return pan to the oven and bake for 18–22 minutes until the center is just set.
07 - Let cool completely in the pan. Lift out using the parchment overhang and cut into bars.
08 - Dust with powdered sugar just before serving.
# Expert Advice:
01 -
- The buttery crust balances the bright grapefruit filling perfectly
- These bars strike that magical sweet tart equilibrium that keeps people coming back for seconds
02 -
- Pouring the filling onto the hot crust is essential. it creates a barrier that keeps the crust crisp
- These bars need to cool completely before cutting. Warm filling will be too soft and messy to slice cleanly
03 -
- Zest your grapefruits before juicing them. much easier to handle when the fruit is still firm
- Room temperature eggs incorporate into the filling more smoothly than cold ones