Love lemon bars? Then you are going to go crazy for these amazing grapefruit bars! They have all the flavor and texture of a lemon bar, but with the fragrant sweet tanginess and beautiful pink hue of grapefruit. Not to mention a flaky shortbread crust.
I love cooking and baking with all citrus fruits, but I’ve been on a serious grapefruit kick recently. I eat them for breakfast or a mid-day snack. I add them to salads. A few weeks ago I even baked a grapefruit pie. I can’t say I’ve ever tried a citrus fruit that I didn’t love, but to me there’s something especially wonderful and unique about grapefruit. I love assertive flavors and grapefruit packs an extra level of sweetness that’s counterbalanced by just the right amount of bitterness.
These grapefruit bars are incredibly easy to make. The bottom crust layer is a rich, flaky shortbread. The top layer is delicate and sweet with just the right amount of grapefruit flavor. Enjoy!
- 5 ounces (1 cup) + 3 tablespoons all-purpose flour, divided
- 1/8 teaspoon kosher salt
- 1/4 cup confectioners’ sugar, plus more for topping
- 4 ounces unsalted butter
- 2 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons grated grapefruit zest
- 1/4 cup fresh squeezed grapefruit juice
- 1/2 teaspoon fresh squeezed lemon juice
- Preheat the oven to 350 degrees F. In a medium-sized bowl, whisk together 5 ounces flour, salt, and confectioners’ sugar.
- Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Press the mixture into an un-greased 8x8 inch pan. Bake for 15 to 18 minutes, or just until golden.
- While the crust is baking, prepare the filling. In a large bowl, use an electric mixer on medium speed to beat the eggs, sugar, grapefruit juice, lemon juice, and remaining flour for about 2 minutes or until smooth, scraping down the bowl periodically with a spatula. Stir in grapefruit peel.
- Pour the filling over the hot crust, then bake for an additional 20 minutes, or until light brown around the edges and the center is set.
- Transfer to a wire rack to cool. Cover and refrigerate for 1 to 2 hours. Dust lightly with powdered sugar, then cut into 9 bars.