Grapefruit Dessert Bars

No ratings yet

These easy grapefruit bars have a buttery shortbread crust and a creamy, tangy grapefruit filling. A bright and delicious grapefruit dessert with a puckery twist on classic lemon bars.

Prep Time10

Cook Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 174kcal

Author: Cara Lanz

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.

Nutrition