Grapefruit Bars with a buttery shortbread crust are sweet, tart, tangy, and pretty! This easy grapefruit dessert puts a puckery twist on everyone's favorite lemon bars.
For more citrusy sweet treats, try my Lemon Ricotta Cake with fresh Orange Whipped Cream!
❤️Grapefruit Bars at a Glance
- Key ingredients: fresh grapefruit juice and zest, fresh lemon juice, flour, butter, sugar, eggs, baking powder.
- A tart and tangy twist on traditional lemon bars.
- Buttery shortbread crust with a smooth grapefruit curd filling.
- Total baking time: about 45 minutes + 2 hours of cooling time
These Grapefruit Bars came to be when I found myself at the intersection of a bag of grapefruit and a sweet tooth. I used my Orange Bar recipe as a starting point, then tweaked it until it was just right.
The crust is thick, tender, and not too sweet, and the filling is creamy and tangy. The secret to the flavor is in the zest, so don't skip it!
I loved them so much that I just couldn't possibly keep them to myself, so I shared them in the Lake Country Journal magazine, too.
🍋Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Grapefruit juice and grapefruit zest. I prefer ruby red grapefruit for the sweeter flavor and pretty, reddish-pink grapefruit juice.
- Fresh lemon juice. Grapefruit juice loses some of its pucker during baking. Lemon juice keeps the filling tart.
- All-purpose flour. Measure the flour carefully by spooning it into a measuring cup and leveling off the top. Scooping straight from the bag can add too much, making the crust dry and crumbly.
- Room temperature eggs. Let the eggs come to room temperature (or place them in a bowl of warm water for 10 minutes) to keep them from curdling the filling.
- Baking powder. A little baking powder keeps the crust tender and adds lift to the filling.
- Red or pink food coloring, optional. Add just a drop or two for a more vibrant pink color.
🍊Orange Bar Variation
Orange Bars. Try an orange curd filling instead! It's not as simple as just swapping out the juice, though, so use my Orange Bar recipe.
🥣How to Make Grapefruit Bars
Before you start, preheat the oven to 325. Spray an 11x7 or 9x9 glass or ceramic baking dish with cooking spray, then line it with parchment paper. Do not use metal.
Step 1. Make the crust. Whisk the flour, powdered sugar, baking powder, and salt. Stir in the melted butter. Gather the dough into a ball and crumble it into the prepared pan.
Step 2. Bake the crust. Press the crust into the pan evenly. Bake 20-25 minutes until the edges are light golden brown.
Step 3. Make the filling. While the crust is baking, place the sugar in a large bowl. Zest the grapefruits into the sugar. Use your fingers to pinch the zest into the sugar. Whisk in the flour, baking powder, and salt, then eggs, then the grapefruit juice and lemon juice. If desired, add a drop or two of red or pink food coloring.
It's okay if it looks foamy-- that's totally normal.
Step 4. Bake the bars. Pour the grapefruit mixture over the hot crust. Bake 18-22 minutes until the edges are set and the center no longer jiggles.
Cool on a wire rack for one hour, then in the refrigerator for at least two hours, up to overnight. Cut into squares, wiping the knife clean between cuts for the neatest-looking bars.
👉Top Tip: Bake grapefruit bars, or any citrus bars, in a glass or ceramic pan. Metal can react with the citrus, giving them a metallic taste.
☑️Pink Grapefruit Bars Tips
- Spray the pan before adding parchment to keep the paper from slipping around.
- Zest only the outer layer of the grapefruit. The white pith underneath is bitter.
- Dust the tops of the bars with powdered sugar immediately before serving to avoid sticky tops.
- Add a drop or two of red food coloring to amp up the pretty pink color.
🎆More Sweet Citrus Desserts
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📖 Recipe
Grapefruit Dessert Bars
Ingredients
Shortbread Crust
- 1 ¼ cups all-purpose flour
- ⅓ cup powdered sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
Grapefruit Filling
- 1 cup granulated sugar
- zest of two grapefruits
- ⅓ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ⅔ cup fresh grapefruit juice
- 2 tablespoons fresh lemon juice
- 1-2 drops red or pink food coloring, optional
- toppings: powdered sugar and flaky sea salt, optional
Instructions
- Preheat oven to 325. Spray an 11x7 or 9x9 glass or ceramic baking pan with nonstick spray, then line it with parchment paper. Do not use a metal pan.
- Make the crust. Whisk the flour, powdered sugar, baking powder and salt in a large bowl. Stir in the melted butter. Gather the dough into a ball, then crumble it into the baking dish. Evenly press the crust into the pan. Bake 20-25 minutes or until light golden brown around the edges.1 ¼ cups all-purpose flour, ⅓ cup powdered sugar, ¼ teaspoon baking powder, ¼ teaspoon salt, ½ cup unsalted butter, melted and slightly cooled
- Prepare the filling while the crust bakes. Place the sugar into a large bowl. Zest the grapefruits over the bowl of sugar. Pinch the zest into the sugar to release the grapefruit oils. Add the flour, baking powder, and salt, then whisk to remove lumps. Whisk in eggs until well combined, then the grapefruit juice and lemon juice. If desired, mix in a drop or two of red or pink food coloring. Don't worry if the mixture looks foamy, that's normal.1 cup granulated sugar, zest of two grapefruits, ⅓ cup all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon salt, 4 large eggs, room temperature, ⅔ cup fresh grapefruit juice, 2 tablespoons fresh lemon juice
- Pour the filling over the hot crust. Bake for 18-22 minutes or until the edges are set and the center no longer jiggles. Cool on a wire rack for one hour, then refrigerate for at least 2 hours, up to overnight. Use the parchment sling to remove the bars from the pan and slice into squares with a sharp knife, wiping the blade clean between cuts. Immediately before serving, dust the tops with powdered sugar and, if desired, a sprinkle of flaky sea salt.
Notes
- Use a glass or ceramic pan. Metal can react with the citrus, giving the bars a metallic taste.
- Spraying the pan before adding parchment keeps the paper from slipping around.
- Zest only the outer layer of the grapefruit. The white pith underneath is bitter.
- Remember to zest the grapefruit before juicing.
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